I noticed the same thing and assumed the same thing. Thanks for the heads up!!
I made shepherd’s pie, too!
Ground lamb, onion, deglaze with red wine, simmer with turnip, carrot, parsnip, thyme until almost completely reduced, top with mashed potatoes, in the oven ‘til potato top is golden. Side o’ peas.
A nice piece of salmon cooked on the George Foreman grill, seasoned only with fresh ground pepper and lime juice from my backyard limes. Served with white rice with butter, Cesar salad from a bag, and a bit of teriyaki sauce. I know I should have gone for brown rice but salmon just calls out for the white stuff.
I diced up a couple potatoes, 2 small onions, a smoked sausage & half a bag of frozen corn in a big skillet with a little shortening, seasoned with seasoned salt, pepper and garlic powder and fried it all up crisp. It was delicious!
Kraft mac and cheese with cut up hot dogs mixed in.
For dessert, Freihofer’s chocolate chip cookies which were buy one get two free.
Yes, I have the taste of an eight-year-old. 
Yum. (Yeah, I’m eight too.)
Sounds like a parsnip.
Turnips are round and white, with pink or purple tops.
Rutabagas or swedes are similar, but uglier.
I haven’t decided what dinner will be yet. I will definitely be making farfalle pasta with italian sausage and tomatoes but that might be relegated to a tupperware to be portioned out for lunches this week. If I don’t have a serving for dinner, I will panfry some chicken thighs and throw some potatoes in the oven and do chicken and potatoes with gravy and mixed veggies.
Well, tonight will probably be a bit of a mix since my wife is going out with friends, and I’m dieting so I’ll probably have a salad (but I do have leftover steak and chicken I can add to it). I’ll probably order a pizza for my teen aged sons.
Over the last week though I’ve made Spaghetti with a hybrid meat sauce (starts with Prego 3 cheese sauce but then has as much or more of my own additions). Tacos made with Penzey’s Bold Taco seasoning and a generous pinch of their very hot Indian Red Pepper Flakes. Home made Chicken Noodle Soup, Grilled Terriaki Chicken, Grilled Fillets with “Tachos”… these are one of my boys favorites, basically Nachos with Tater Tots instead of Chips. It kills me that I make them and know how good they are but they are about a billion calories so I don’t get to eat them (well, I’m the chef and have to taste test a bit). Sounds like trailer trash food, but it is really good (served at a local Brew House we go to). Also a Rump Roast with Au Jus that was also sandwiches for a day or two after.
So, tonight is my night off and a chance to get back to the calorie intake I want.
:smack:
Yep, they were parsnips.
Have to say, the meal tasted much better reheated the day after, which seems to be typical of slow cooker meals.
Those sound more like parsnips than turnips. Turnips are round and typically white, or red and white (and the greens are excellent.)
As an aside, I love love love roasted parsnips (and turnips, and most root vegetables.) It caramelizes them and they come out very sweet.
ETA: Ninjaed!
Fried catfish (cornmeal crust) and sauteed green beans. It was hot. There was protein and a green vegetable. End of story.
We had a variant refried-bean soup tonight: strips of ham, an onion, a couple of carrots, garlic, a little chili powder and cumin, a can each of refried black beans, whole black beans, chicken stock, Ro-Tel tomatoes, all simmered a while and served with sour cream and tortilla chips.
(I got the basic version here long ago, but don’t remember whose it was.)
Next time, choose younger, smaller parsnips. Peel them quite deep, and, if you notice the center core is tough or woody, trim it out.
Agree that roasting is a much better cooking method for parsnips. Or turnips.
Eggplant Parmesan with fresh mozzarella. Green salad and garlic bread.
Last night I randomly bought a pork roast at the store. It’s marinating in a soy sauce/lime/ginger/garlic/olive oil/rice vinegar mix, and I’ll roast it in the oven tonight. I’ll probably cook some broccoli with it, and maybe dice some root veggies and put them in the pan with the pork as it roasts.
Bacon cheeseburgers with some green pepper, onion, ketchup, and mustard. French fries with ketchup and Lawry’s seasoned salt. Large Coke on ice with a shot of vanilla.
I have tubs of homemade black bean chili, but they’re frozen solid. That’s what’s on the menu for Wednesday.
Going all Southern tonight: beans, cornbread, and leftover fried chicken. The beans are simmering with some sausage and onion and garlic and bay leaves, New Guy is in charge of the cornbread, and the chicken is courtesy of a new place we tried out that is DANG tasty. 
Late-breaking update: Cornbread will be corn muffins, since I have both the tin and liner cups … Including mini! But I have no jalapeños and started eyeing the capers in the fridge door.
Crazy idea? Or awesome idea?
That sounds really good. I had to make due with Food Court Chinese. Yes, my stomach is feeling off, thank you very much.