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It’s a New Year and time for a new perspective. I think its time to resurrect an old ritual of mine. Back in my early married days, I instituted my own social survival tool. When my husband and I married, we ‘inherited’ each others old friends, friend’s spouses, relatives, you know how that goes. Some are very cool, some just aren’t and some you want to smack. But, they’re not going anywhere so you have to deal. In order to cope, I created my yearly Turning Leaf Project. Every year, I chose one of these folks. I was resolved to find common ground for conversation and something redeemable to focus on. IT WORKED EVERYTIME. And, believe me, we had some doozies.
Ya, OK, MB, you are so groovy, what does this have to do with my meal plan? Well, throughout this year, we are going to give some much maligned foods a run through the Turning Leaf Project. How about meatloaf? Or, spinach, sausage, pot roast? Maybe offal? Just kidding.
This week’s candidate is…the parsnip. Let’s see what there is to like about them.
Now you’re on board. Cool. Choose firm and medium-sized parsnips – just like when selecting carrots. Peeled parsnips turn dark when exposed to air. You need to cook them right away or you should just keep them in water. Add a little bit of lemon juice to water.
So, welcome to the Turning Leaf Project. We are using the parsnip in our mashed potatoes and lentil soup this week – good luck to you and your new pal. Enjoy!