We had never had a parsnip or a turnip until we went to Ireland and Scotland in 2010.  In my opinion, these are a much more delicious version of potatoes! (sorry, potato)

 Parsnip Soup Recipe:

• 1/2 cup finely chopped onion
• 1 garlic clove, minced
• 1 teaspoon ginger
• 1/2 cup sliced carrot
• 1/2 cup sliced celery
• 2 tablespoons unsalted butter
• 3 parsnips peeled and cut into slices
• 2 cups chicken broth
• nutmeg to taste
• cook the onion,  garlic, ginger, carrot, celery, and the thyme in the butter in a saucepan over low heat
• Add the parsnips and broth and boil. simmer , covered, for 15 minutes until the vegetables are very tender.
• Purée the soup in a blender and return to the pan. Stir in the nutmeg add dash of salt and pepper