Parsnips:
Parsnips are like carrots with attitude. They have an almost peppery sweet flavor to them that comes out nicely when cooked. They don’t eat well raw….at all, they’re much too dense, but they cook just as well or better than a carrot in my opinion. Parsnips are a great alternative to the more traditional baked or sautéed root vegetables!
Try them diced into bite size chunks or julienned, drizzled with olive oil and tossed in a bowl with a little salt and cayenne. Bake in a parchment-lined baking dish on the bottom rack in your oven at 450° for 20-30 minutes, stirring occasionally, until edges are browned and crispy. If you received Kohlrabi in your box, you can add those in the mix as well. I recommend cutting kohlrabi into slightly larger pieces for this dish because they cook faster than parsnips.
Red Bell Peppers:
These bright red veggies pair well with most savory dishes and can be added to soup, stir fry, salad, shish kabobs, or simply eaten raw. They are also commonly used for stuffing because of their perfect cup shape. It’s best to eat your peppers right away, while still fresh. I don’t like to let them sit around in my fridge very long because they can lose their crunchy appeal and become rubbery.
Try adding red bell peppers to your chicken salad. I love making chicken salad and using it for sandwiches…or eating by itself…or serving at parties (it makes a great dip with crackers or pita bread!)
What makes the chicken salad option so great is that you don’t need an exact recipe. You can put whatever you want in there! Just cut up your veggies (e.g. pepper, onion, radish, cilantro and apple) into small pieces and add to diced or shredded chicken. Mix in a couple tablespoons of mayonnaise, Dijon or regular mustard, vinegar, and spices, etc.) Traditionally, mayonnaise is used, but you can substitute with sour cream or Greek yogurt.
Kohlrabi:
Mike here in our office is Kohlrabi’s biggest fan so if you need some convincing to try this alienistic vegetable, give him a call! Kohlrabi is typically eaten raw—peeled, sliced, salted, and added to a salad or used for serving with a dip. You can also steam, boil, bake, grill, or roast it. Just peel away the thick outside skin first. Try adding kohlrabi to soup or stew or grate them up and toss with grated carrots or apples to make a slaw! You can also boil and mash them with potatoes or other root vegetables. Stir-fry them with other vegetables, or julienne them and fry them like potatoes. Look for Indian recipes using kohlrabi as they are often used in Indian cuisine. The leaves are also perfectly edible, and can be cooked up like kale.