Ever Eaten A Parsnip?

Until today, I'd never eaten a parsnip. Turns out, they're pretty tasty. They came in our box this week, and I found Joel's Uncle Ben's recipe for them (published in my copy of the Washington Farmers' Markets Cookbook and Guide). Ben's Mashed Parsnips

You take 4-8 parsnips, peel, slice into 1/4-inch rounds and toss into a pot. Cover the bottom of the pot with water, bring to boil then reduce heat, cover and cook for 8-10 mins. Remove from heat, drain water and mash. Add butter and salt to taste. Delicious!
Then, since the kids were napping, I made a "relish" to top our roasted salmon with: shreds of orange peel from 2 small organic oranges and 1/4 c. raisins—pour boiling water over to cover and let sit while you toast 1/4 c. pine nuts. Finely chop 1/4 c. of whatever greens you want (parsley, fresh spinach), then add the juice of 1/2 on orange, 1 tbs. orange vinegar (or lemon juice) 3 T. good olive oil and salt and pepper to taste. Drain water from orange peel and raisins and add those goodies and the nuts to the relish. Stir and use to top salmon or whatever you want!
Dinner is served! Madeline's plate, so it's a little smaller portion. I put down a handful of fresh spinach, a scoop of parsnips, a piece of salmon, then a scoop of relish. Delish and easy!!