Okay, here we go with the only member of the veggie kingdom that I am not happy to see on my plate: the parsnip.

Closely related to both carrots and celeriac, parsnips have been documented as a food for thousands of years. In fact, until the potato nudged it out of position in the 18th century, it was Europe's preeminent winter vegetable. From then on, the popularity of the parsnip at the European dinner table rapidly went by the wayside in favor of the spud. (Smart people!)

The parsnip does have quite an interesting history. They were held in such high esteem by the Roman emperor Tiberius that he arranged to have them brought to his villa in Capri all the way from France. During the Middle Ages, fussy babies were given a raw parsnip to suck on – kind of an old world pacifier. The parsnip was brought to the New World where early settlers put it to use in wines, pies, breads, puddings and stews.

The parsnip has a unique, very sweet-earthy flavor unlike any other vegetable (thank goodness for that), is low in calories (about 130 for a 9-inch one) and high in potassium, folic acid, vitamins B1, B2, B3 and C.

When selecting parsnips, choose those with a smooth, creamy beige colored skin, firm – if they are even slightly bendy, they aren't worth buying.

Store parsnips in a loosely sealed plastic bag in the 'fridge up to one week. They should be peeled before cooking and can be steamed or roasted or cooked in soups or stews.

SPICY Baked parsnip fries

2 1/2 lbs. fresh parsnips, peeled and cut into 3-inch-by-1/2-inch strips

1 Tbsp. finely chopped fresh rosemary

1 large garlic clove, peeled and minced

3 Tbsp. vegetable oil

Salt and freshly ground black pepper

1/2 tsp. ground cumin

Place parsnips on a rimmed sheet pan.

Sprinkle with rosemary, minced garlic and vegetable oil. Using clean hands, toss parsnip to evenly coat with seasoning and oil.

Sprinkle generously with salt and pepper and toss again. Spread out in a single layer in the pan and place in a preheated 450 F oven.

Bake for 10 minutes; turn parsnips and continue cooking for 10-15 minutes or until tender and browned in spots.

Sprinkle with cumin and serve at once. Yield: six servings.

Spiced Parsnip Bread

1 1/2 cups all-purpose flour

3/4 tsp. baking powder

1/2 tsp. ground cinnamon

1/2 tsp. ground allspice

1/4 tsp. ground cloves

3/4 tsp. salt

1 cup sugar

1/2 lb. parsnips (about two medium) peeled and finely shredded

1/4 cup canola oil

1 large egg, lightly beaten

1/2 tsp. vanilla extract

1/2 cup chopped walnuts, lightly toasted

Combine flour, baking powder, cinnamon, allspice, cloves and salt in a medium bowl and mix well.

In a separate bowl, combine sugar, shredded parsnips, oil, egg and vanilla and mix to combine.

Slowly stir parsnip mixture into flour mixture.

Stir in nuts and spoon batter into a 9-by-5-inch loaf pan that has been coated with non-stick spray.

Bake in a preheated 350 F oven for 55-65 minutes or until tester inserted near center comes out clean. Remove from oven; cool in pan on wire rack. Yield: 16 servings.

(NOTE: This tea bread is actually quite delicious – because I really couldn't taste the parsnips!)

RICH AND CHEESEY Parsnips and Potatoes

2 lbs. Parsnips

2 lbs. Yukon Gold potatoes

1/3 cup heavy cream

4 Tbsp. butter (plus 1 Tbsp. for the top)

Salt and freshly ground black pepper, to taste

1 tsp. freshly grated nutmeg

4 cups grated sharp white cheddar cheese, divided use

Peel parsnips and potatoes; cut into cubes and place in a large saucepan with enough cold water to cover.

Bring to a boil; cover and simmer 6-8 minutes or until tender.

Drain and mash (or use electric mixer), adding cream and butter.

When desired consistency is reached, season with salt, pepper and nutmeg and gently stir again.

Layer the bottom of a 13-by-9-by-2-inch baking dish that has been coated with non-stick spray with half the potato-parsnip mixture; top with half of the cheese.

Repeat, finishing with remaining cheese on top. Dot with butter.

Bake in a preheated 350 F oven for 15-20 minutes or until hot. Yield: eight to 10 servings.

Paula Anderson is a freelance journalist specializing in food, entertaining and nutrition. She writes for several newspapers, as well as Maine Food & Lifestyle Magazine. She divides her time between Scarborough and Big Pine Key, Fla., where she lives with her husband Peter and their kitty Mina. Correspondence can be addressed to her at the Boothbay Register, P.O. Box 357, Boothbay Harbor, ME 04538 or the Wiscasset Newspaper, P.O. Box 429, Wiscasset, ME 04578. You can also write to her directly via email at pander@maine.rr.com.