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Alternatively, parsnips, turnips, celery root and carrots may be boiled along with potatoes, and mashed or pureed together with butter or olive oil. Here, I’d add some fresh chopped parsley, tarragon or a ground curry spice mix for zip. Look in Alice Water’s Chez Panise Vegetables for more good root cooking ideas.
One more recommendation: unless you have a root cellar, you may need a place to store your harvests. There are other ways to create root cellar conditions for vegetable storage and Keeping Food Fresh/ The Gardeners and Farmers of Terre Vivante is full of great instructions for keeping your root supplies in prime condition all winter long.
Donna LaPre welcomes questions and comments and may be reached at dopray@ earthlink.net or in care of the Rappahannock News, P.O. Box 59, Washington, Va. 22747.
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