Root for these

Parsnips may not be the most popular member of the root family, but they have their place in the kitchen. Similar to carrots in texture and shape, parsnips have a sweet and earthy flavor that addscharacter to any soup or stew. Look for small to medium roots that are firm, cream-colored, and blemish-free. Scraped clean, parsnips (about $2.29 per pound) can be used in place of carrots, or along with carrots, in hearty dishes. Or cut the parsnips into 2-inch pieces and toss them in a bowl with a little canola oil, salt, and pepper. (Allow one root per person.) Scatter them in a small roasting pan. Roast the parsnipsin a 400 degree oven for 30 to 40 minutes or until they are tender when pierced with a skewer and very sweet when you bite in. Sprinkle with chopped fresh thyme andset a spoonful beside a plump pork chop. CHRISTINE MERLO

Parsnips are available loose or in1-pound packages at most supermarkets.