I was craving the coolness of some type of salad, now that it’s reached 68 degrees this early March in New York. Visions of cucumbers and fresh stone fruit danced in my head, but despite the warmth, it was still no time for such produce. Bah humbug, but here’s a tip for the midst of winter: fresh parsnip has a slightly tropical, fruity taste, especially when tossed with fresh lemon juice.
I’m not on a raw food diet; but my oven would have me that way. It won’t fire up, for mysterious reasons, and I seem to miss the mechanic at my building every time he comes by. So what was going to be a simple side dish of roasted root vegetables — just carrots and parsnips — turned out even simpler. And arguably more delicious, or at least, more refreshing.