I have discovered the parsnip and I am using it in a dozen different ways. Parsnips go into my chicken soup but that has been the extent of my use of them.
When I saw this recipe in the Rachel Ray magazine, I decided, with trepidation, to make this. Actually, the recipe was for a puree but I made it more like mashed potatoes.
Sweet Parsnips and Carrots
1 pound carrots, peeled and thinly sliced
1 pound parsnips, peeled and thinly sliced
2 tablespoons light brown sugar
1 tablespoon olive oil