Winter share, 10 of 11

[magid]

• 2 pounds of parsnips
  
• 1 largeish red cabbage
  
• 3 small bags of spinach
  
• 3 pounds of potatoes
  
• 4 pounds of carrots (swapped for more potatoes, because I am still inundated with Previous Carrots)
  
• 1 medium-large rutabaga (which, unlike last year, is actually a rutabaga, not a Macomber turnip, yay! (I like Macombers too; I just like rutabagas more, so if I have to choose only one, it’s an easy decision))
  
• 3 0.75-oz packages of basil (swapped for another rutabaga)

First thoughts: parsnip slices sauted in butter/Earth Balance, with nutmeg or possibly a spice mix. Various cabbage and carrot slaws, possibly with daikon, since I still have at least three big red ones. Roasted rutabagas. Colcannon with potatoes and spinach.

Comments

[ruthling]

I like parsnips but never know what to do with them. When I end up with them it's either part of roasted vegetables or in vegetable pot pie.

[magid]

My first thought is always sauted with a sprinkling of nutmeg, especially if they’re overwintered parsnips, because having been frozen more of the starches have turned to sugars.

Pot pie / roasted veg are good uses. Also in soup, whether in coins like carrots, or a pureed soup, as with chestnuts.