One of my main motivations for starting this blog was to learn how to cook with more vegetables and whole grains. So far, I think I've made a lot of progress on the vegetable front (we'll talk about whole grains later). I've discovered that I love brussels sprouts, cabbage, sweet potatoes, spinach, onions, arugula, and broccoli - a lot. I'm also partial to cauliflower and any type of squash. There are, however, vegetables I can't seem to incorporate into my cooking repertoire. These include swiss chard, beets, turnips, and parsnips. Swiss chard overwhelms me, for some reason. I just don't get it. And beets? The only recipe I can think of is borscht. Finally, there are parsnips. I've been giving parsnips a whirl lately. I roasted them and pureed them. I also ordered them at Founding Farmers tonight for dinner. My conclusion: parsnips, I'm just not into you. And it has nothing to do with my cooking or finding the ultimate recipe. I just don't like your strong taste and dour presentation. I think it's important to be honest early on: I don't want to see you anymore.