Rutabaga, Parsnip, and a Sunchoke recap

Here are three of the less common veggies we're getting this week, with some storage and use tips.  I'm trying to frontload the posts and give general ideas rather than specific recipes.

Rutabaga
A root vegetable, also called swedes (England) / yellow turnips (US) / turnips (Ireland) / neeps (Scotland), they are actually more closely related to cabbage.  To quote Samwise, "Roast 'em, Mash 'em, Stick 'em in a Stew."  They have a flavor similar to turnips, but better.  You can use them interchangeably in root veg recipes -- mash them with potatoes, put them in soups, roast them with other roots.  Store them loosely wrapped in plastic with your beets and turnips in the bottom of the fridge.  Fun fact:  The Irish traditionally carved rutabaga for Halloween (which was a Celtic holiday) -- pumpkins were an American development.

Parsnips
They look like fat white carrots, but they're sweeter and nuttier in flavor and richer in nutrition.  The centers can be woody if the weather was wrong, but those are still good for soups (remove the hard cores when ready to serve).  This is a fantastic veg to roast, and shines by itself.  Roast them with butter, cardamom, and coriander.  Another good use is to roast or mash them with the rutabaga and potatoes.

Sunchokes
I flogged this horse in the spring.  See here here and here.  We have a lot of interesting root veggies to roast or mash -- these work there, too!

Recipes: Young Parsnips

After speaking with David, I discovered that Young Parsnips are a big draw in the high-end restaurant community.  In fact, they usually want only the young parsnips and not the mature ones because of the delicate flavor, even though the price per pound is so much more. Serving carrots and young parsnips together is a popular vegetable side.  Here are a few Young Parsnip recipes:
Whisky-Glazed Carrots and Young Parsnips
Orange & Rosemary Roasted Young Parsnips
Notes on Preparing and Cooking Parsnips
Key Parsnip Facts and 5 different recipes from Delia online