While the roux is cooking, place a large saucepan over medium heat.

Cook, stirring frequently, until it changes to the color of peanut butter, about 20 minutes. Stir together to form a roux and place over medium heat.

Add the 3/4 cup vegetable oil and flour to a medium saucepan with a heavy bottom.

I noticed the microwave fixed all ‘bendy’ issues very well NOTE: if they are still bendy, microwave them in small batches, 2 minutes at a time (make sure the center ones don’t burn!).

Remove and let cool on a wire rack- they get crispier as they cool.

After 20 min, remove the top cookie sheet, and continue baking 10-20 min.

At the 10 min mark, rotate your cookie sheet. This presses them down and makes them crispier.

Lay over top your parsnips a second cookie sheet (make sure it fits the bottom sheet).

Sprinkle the Tabasco sauce and a touch of sesame oil for a little kick, and sprinkle salt/pepper on the slices.

Very sparingly, rub a little olive oil on each slice, and lay on a cookie sheet without overlapping.

Slice the parsnips using a mandolin, or your food processor.

Don’t peel them- the skins help prevent the edges from burning too fast.

Serve drizzled with the garlic chili oil and chopped parsley with chopped vegetables or crackers alongside.

Spoon into a bowl and let cool to room temperature or covered in the fridge before serving.

With the motor running slowly drizzle in enough of the remaining water to create a light fluffy consistency (another 2 to 3 minutes).

Add additional salt or lemon juice to taste.

Puree the cooked parsnips along with the minced garlic, tahini, and remaining 2 Tablespoons of olive oil and lemon juice in a food processor until smooth and thick, scraping down the sides of the food processor as necessary (about 2 minutes).

Cover and reduce heat to low, cook for 10-15 minutes until the parsnips are tender and easily pierced with the tip of a knife.

Bring the cubed parsnips along with 2 Tablespoons of the olive oil, cumin, coriander and salt and ¼ cup of filtered water to a simmer over medium-low heat in a medium sauté pan, stirring to coat as necessary.

Remove from heat, add in extra virgin olive oil and cover with lid and let cool to room temperature while you prepare the hummus.

Cook until the garlic and red pepper is fragrant and darkens but doesn’t burn (about 3 minutes).

Place the coconut oil, garlic, and red pepper flakes in a small skillet over low heat.

Bake in the oven until the top is golden, about 30 minutes. Top with the parsnip mixture and spread to evenly distribute.

Pour the meat mixture into the prepared casserole dish or skillet.

Season generously with salt and pepper, then stir to combine.

Add the milk and butter to the potatoes and parsnips, then mash until you achieve your desired consistency.

Place over medium heat and cook until all the water has evaporated.

Drain the parsnips and potatoes once they are tender, then return them to the pan they were cooked in.

Stir the cornstarch mixture into the beef and cook just until thickened. In a small bowl, whisk together the beef stock and cornstarch.

Add the Worcestershire sauce and tomato puree and continue cooking.Cook until all the liquid has evaporated from the pan and the meat begins to brown, about 15 minutes. Add the oil followed by the beef, onions, and carrots. While the vegetables are cooking, place a large skillet over high heat.Bring to a boil, then reduce to a simmer and cook until the parsnips are tender, about 15 minutes. Add 1 tablespoon of salt and place over high heat. Place the potatoes and parsnips in a large pot and cover with water.Butter a large casserole dish or skillet. Store parsnips in a loosely closed plastic bag (you want some air to circulate) in the crisper drawer of the fridge. If your parsnip has a tough, woody core, remove it by cutting the parsnip lengthwise into quarters, then slicing out the core in one diagonal cut. Simply trim away the tops and bottoms and peel as you would a carrot. Size itself doesn’t matter, but larger parsnips often have a tough, fibrous core, especially in the upper, thick part of the root. Look for roots that are firm and heavy for their size.

Other white root vegetables, such as turnips, can often stand in for parsnips. Parsnips are great for roasting, braising, and sautéing, as well as boiling and mashing. Parsnips come into season in the fall, but their flavor actually improves when they’re harvested later in the winter cold weather causes the roots to convert some of their starch to sugar. Their flavor is sweet like carrots, but also rich, earthy, faintly peppery and a little nutty. A root vegetable that looks like an overgrown white carrot, parsnips are an often-overlooked winter delicacy.

Cooking parsnips