Michael's Corner

You heard them: Don’t just thoughtlessly stroll past those parsnips because it isn’t the week for chicken soup. Stop, look them over, and grab a few. There are plenty of nifty ways to prepare parsnips. For example, peel and dice them. Then it’s off to the steam pot. When soft enough to puree, whip them with butter (I opt for Smart Balance), a pinch of salt, two tablespoons of brown sugar, and a twist of cayenne pepper. Parsnips prepared in this fashion make a superb go-with on pork chop night and a surprisingly excellent complement to salmon. Enjoy!

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