Michael Kramer, chef at The Lazy Goat in Greenville, South Carolina, has figured out what to do with parsnips, reports The Local Palate:
“Parsnips were enjoyed by the ancient Greeks and Romans, but it seems that for many of us modern-day cooks, the pale root vegetable often gets lost in the shuffle. We’re not sure of its place (somewhere between turnips and carrots?) so often it’s omitted from our shopping cart.
“Do you know what can bring it back to your table? Bacon lardons and lots of cream, that’s what.”