This mystery vegetable is a cousin of the carrot and has a stronger taste. It is pale in color and has significantly more vitamins and minerals than the carrot. It also offers a significant amount of dietary fiber. If you guessed Parsnip, you’re correct. I believe this vegetable is best oven roasted. The natural sugars caramelize to make for a tender, sweet, excellent side dish to most any roasted meat or chicken. It is also very good cut into chunks and adds heartiness to soups. It’s a good alternative to potatoes. Simply peel, cut into even slices as shown, toss with a drizzle of olive oil and season with salt and pepper. Roast in a preheated 375′ oven for 10 minutes, give a turn, and roast another 5-8 minutes. Simple, delicious, and nutrutious. Enjoy!
Follow me on Twitter