Can someone recommend a recipe that incorporates carrots, parsnips and turnips?
CORNED BEEF AND CABBAGE 1 corned beef brisket 1 large head cabbage (preferably savoy) 8 peppercorns 6 cloves garlic, whole peeled 4-5 parsnips 1-2 turnips 2 bay leaves 1 pound carrots, peeled 6 large potatoes 1 stalk celery, thinly sliced 3 whole cloves 1/2 tsp Old Bay seasoning 1/4 tsp black pepper, ground Wash brisket. Make small X slits in the meat and insert garlic and cloves pieces. Place the meat into a stockpot (at least 8 quarts). Cover the meat with water. Add bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery. Bring to a boil, skim off foam and reduce heat to a simmer. Simmer 2-3 hours, or until meat is nearly tender. Meanwhile, prepare vegetables. Quarter the cabbage, peel potatoes, carrots, turnips and parsnips. Slice vegetables into 2 inch chunks. During last half hour, add remaining vegetables and cook until tender. Drain and serve with yellow mustard.
A really lovely side dish is quite simple: root vegetable mash. Carrots, parsnips & turnips work great together since they help balance out each other (carrots are very sweet, turnips are quite bitter and parsnips have a strooong flavour). You boil the vegetables until they’re mashable, and then roughly mash them by hand (if you puree them it could be too soft). Add salted butter, garlic, any herbs you like, sour cream… anything you’d add to mashed potatoes! Dill, basil, oregano, thyme… they all work, depending on your tastes. This is great as a side to things like roast beef or pork – even though I’m vegetarian, I can promise you 😉 If you’re of the Southern American school of cooking (for instance, you like your sweet potatoes with lots of brown sugar & cinnamon), you can do a sweet mash too.
