Parsnips are certainly an under appreciated vegetable.  For most people they are entirely unknown.  With vegetables like asparagus and tomatoes available all year round on the grocery store shelf people may overlook parsnips and opt for these more colorful vegetables.  Though the issue of Gourmet that arrived in the mail yesterday has a section called "Spring Awakening", it's definitely still winter here.  There was snow yesterday and possibly more on the way.  So shy away from the mealy tomatoes and soggy asparagus that call to you from the grocery store produce section.  Instead go to the farmers market and pick up some local, seasonal vegetables like parsnips.

Roasted Parsnips

Ingredients:
Parsnips
Olive Oil
Salt and Pepper
Rosemary (Optional)

Parsnips are the pale cousin to the carrot and can be cooked in the same ways.  They offer a nuttier flavor than the carrot and more starchiness.  They can also be cooked in the same ways as potatoes or turnips: boiled, steamed, mashed with butter, or roasted.
    Preheat the oven to 400F.  Peel the parsnips and cut off the ends.  It is necessary to peel the parsnips before cooking them in any recipe.  The outer surface of the parsnip contains many fibrous bits which are unpleasant to eat.

Chop the parsnip into bite-size chunks or discs.  Place in a roasting pan and lightly coat with olive oil.  Add salt, freshly cracked pepper, and the leaves from a couple sprigs of rosemary.  Stir the parsnips to make sure they are evenly coated.  Roast in the oven for 30 to 45 minutes or until golden brown, turning after 20 minutes.

photo (and breakfast) by Melanie

Eating food produced locally doesn't always require a lot of prep time.  For a simple snack or breakfast, spread some goat cheese onto a piece of bread or toast.  Add a layer of honey or jam on top of the goat cheese for some added flavor.

I read somewhere that in colonial times people would bake whole meals inside a pumpkin.  A custard baked in a pumpkin may have been the inspiration for pumpkin pie.  I really liked the idea of a meal in a pumpkin, so I adapted a recipe for pomegranate chicken and roasted pumpkin.  I substituted winter squash here, but feel free to use pumpkin or other squash varieties.  One thing that's nice about the winter squash varieties that I chose (buttercup squash and honeycup squash I think) is that they both have a hard rind so there was no worry of them falling apart during cooking.

Pomegranate Chicken Baked in Winter Squash
Adapted from Zucchini Pumpkins and Squash OP (Artful Kitchen)

Ingredients:
2 winter squash
2 whole chicken legs(thighs and drumsticks), skin removed and cut into bite-size chunks
1/3 cup dry red wine
1/2 cup pomegranate juice
2 tablespoons balsamic vinegar
1 large onion, diced
3 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon maple syrup
6 sage leaves
2 tablespoons unsalted butter
olive oil
salt and freshly cracked pepper

    Preheat oven to 350F.  Cut lid off of squash as you would a jack-o-lantern.  Scoop out seeds and guts.  (Seeds are good toasted as a snack.  Don't salt til after toasting in the oven).  Rub salt on the inside of the squash.  Put a tablespoon of butter, cut into several chunks, into each squash along with the sage and some pepper.  Place the squash on a baking sheet and bake for 30 minutes (leave oven on after initial 30 min).

    Meanwhile, add about a tablespoon olive oil to a large skillet and place over medium-high heat.   Season the chicken with salt and pepper.  When the skillet is hot add chicken and brown for a few minutes stirring as needed.  After outside of chicken is brown turn the burner off.  There's no need to cook the chicken all the way through at this point.  Add a couple teaspoons olive oil to a small sauce pan over.  Add the onion and cook for a few minutes over medium heat.  When the onion becomes translucent add the garlic and brown slightly.  Add the wine and vinegar and bring the heat to high to reduce slightly, about 5 minutes.  Add the pomegranate juice, mustard, maple syrup, and salt and pepper to taste.  Boil for another 5 minutes or so, stirring or whisking to blend, and reduce some more.  Pour sauce over chicken.

    Scoop chicken and sauce into the cavity of the squash.  Return squash to oven and bake for another 30 minutes.  Remove from oven and serve.

Last week I spotted some mache, also known as lamb's lettuce, at the Dupont Farmers Market.  Mache (pronounced like mosh as in "mosh pit") is a delicious, succulent salad green.  Mache goes well with nuts like pistachios and pecans.  It's wonderful as a simple starter with some nuts, grated Parmesan cheese, and lightly coated in vinaigrette.   Serve on thinly sliced prosciutto if you like.