parsnips?

It’s that time of year where I start challenging myself in my CSA. I choose some safety things, some produce I know will get me through the week and then I go with a wildcard. This week it was parsnips. No, turnips. Yes, google image search is right. Turnips. Purple on the bottom, rotund, baffling.

I had ignored them for a few days when I decided it was finally time to make something of them. Naturally I wondered, WWAD? I turned to Waters’ The Art of Simple Food and looked up parsnips. Then realizing my mistake, I looked up turnips.

Apparently, they have enough moisture in them that you can throw them peeled and cut into a pan with a little butter and salt and they will cook up magically. Skeptical, I did as told.

I have no business being surprised this time. Really. I should know that no matter how impossibly simple Alice Water’s recipes are, they come out insanely good, every time.

They were crazy good. Sweet and starchy and really satisfying. If the thanksgiving menu wasn’t already set and the guest list not so short, I’d be bringing these to the table tomorrow.

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