Parsnips are little ivory white root vegetables that I believe are under appreciated. They are good in soups and stews, of course, but very good in the recipe below.
We have learned that vegetables home grown or locally grown are better. Those shipped and transported from far away have lost some of their inherent nutrients.
Parsnips reached Canada from Europe before the 1600s and prospered there as well as northwestern Minnesota in the U.S. I find oven roasting all root vegetables is a delicious way to enjoy them now in the midst of winter. Potatoes, parsnips, carrots, winter squash, and other...
