The Food Guys, Jon and Greg, remain undaunted champions of parsnips, a vegetable that suffers from its resemblance to an anemic carrot. Jon reminisces about the sweet and flavorful parsnips his gardener father kept buried in a box of soil in the root cellar. "Their taste approached the mythic sweetness of mature parsnips left in the ground all winter."
Greg suggests the following ways to prepare parsnips: roasting; puréeing with potatoes; deep-fried as chips; or included in a recipe for root-vegetable custard.
Or try this root vegetable pot pie, made with cornmeal biscuits, potatoes, butternut squash, carrots, onions and celery.
Jon recommends them for stews, soups and roasts, and recalls a recipe for cakes made from shredded parsnips.