In Search of A Few Good Vegetables

And to that end I present for your consideration 

the parsnip.

I don't know what Blog, magazine or cooking show

I saw this on but somewhere along the line it was
 brought to my attention.

The source told me the general flavor profile: think carrot.

It also told me how to choose a good one: again think carrot.

These are the two biggest pieces of information I need when venturing 

into new vegetable territory. 

What does it kind of taste like, which will lead me in how to cook it,

and, how do I know what a good one should look like?

I roasted some carrots the other night and they were fantastic

so I decided to mix carrots and parsnips to see what I would get.

I got yum!

I tossed the slices with olive oil, some salt and pepper and

threw in some smashed cloves of garlic for good measure.

I spread them out on  a parchment lined sheet at

 450 degree oven for 20 minutes.

I don't know if the parchment is absolutely necessary but I just

don't want a stuck on mess, I have the parchment, so why not?

Next time I'm going to add a little balsamic to the party.
I believe parsnips are a keeper!

My next adventure is going to be kale.

http://aggieskitchen.com/2010/12/10/stewed-kale-and-tomatoes/ 

I looked for it at my grocery store but what I found was kinda limp.
Kale shouldn't be limp.
Right?
Right?