It’s a testament to its intrigue that I kept it though, rather than tossing it in my weekly purge.
I love long-lasting root crops, such as carrots and parsnips, which you can leave in the ground for months, and pick them right out from under the snow.
Parsnips are an acquired taste. They’re earthy, almost bitter on their own, but add complexity to a dish with several other intense tastes, such as chard and sausage.
This recipe is a 30-minute wonder that will blow weeknight frozen pizza out of the water. And you can shed a lot of calories by subbing in Italian poultry sausage for pork.