Tuesday, December 9, 2008

Turnip and Parsnip

I stopped in at Figueroa Produce, my neighborhood's local green grocer, right before Thanksgiving. The store was filled with people and charged with that day-before-the-party energy. As I picked up the freshest ginger I've ever encountered, a woman next to me put turnips and parsnips in her basket. I asked her how she prepared them.

Parsnip and Turnip Deliciousness
1 parsnip
1 turnip
1 potato
1 T butter
nutmeg, freshly ground to taste

Cut parsnip, turnip and potato into 1/2-1 inch chunks. Place chunks in sauce pan and cover with water. Boil until tender (15-25 minutes). Drain. Mash cooked parsnip, turnip and potato. Add butter and a bit of freshly ground nutmeg.

"It's very French country," she said. I went home and followed her instructions. So simple and insanely delicious. I find some of the best recipes for vegetable cooking/preparation come from people in the produce section of stores.

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