Bored of your veggie routine?  Step outside of the box and create some delicious and simple recipes with these underused varieties-Parsnips
A great substitute for the well known carrot, Parsnips are at the height of their season in fall and winter so there is still time to enjoy this hearty root vegetable.  Once considered a luxury in ancient Roman times, they are now the often looked over cousin of the carrot.  They are nutritious (full of fiber and potassium), delicious (nutty, sweet flavor) and easy to incorporate into your diet.  Look for parsnips that are small or medium in size, about 5-10 inches long, with even coloring and a firm flesh.  This will ensure they are free of decay.  You can store them raw, cooked or frozen.  Store raw parsnips up to 2 weeks wrapped in a paper towel in a plastic bag in the veggie drawer of your refrigerator.  Cooked parsnips can be stored about 3 days in the refrigerator while frozen parsnips last much longer.  Steam parsnips in ½ inch cubes and then seal in freezer safe containers for up to 8 months.

Turnips
Turnips are a great way to add some zest to a dish while also adding fiber and vitamin C.  Typically considered a close relative to the potato, they are actually more closely related to the mustard family, which is where they get that mild spiciness.  You want to choose turnips with a cream (or white) colored bulb and a purple ring around the top that are fairly heavy.  Fall and spring are prime time for the turnip so opt for ones with their greens still attached to reap the 2 for 1 benefit (and will ensure they are fresh).  Storing turnips is as easy as sticking them in a plastic bag in the veggie drawer of your refrigerator where they will last up to two weeks. You can also blanch and freeze them, which will extend the life of the turnip for up to about nine months.

Rutabaga
Rutabaga, besides being a fun word, are a close cousin to the turnip, considered to be a cross between a cabbage and a turnip with a mildly sweet flavor.  Rutabagas are cold weather veggies; they reach their peak in the fall. Because they are able to be stored for longer periods of time they are seen year round.  When buying rutabaga, you can follow the same guidelines for turnips, a heavy, yellow or creamy colored bulb with a purplish ring around the stem.  It is difficult to differentiate between rutabagas and turnips; a good rule to follow is that rutabagas are larger and more yellow.  Storing rutabagas is also similar to the turnip, however raw they will last up to a month in the refrigerator.

Roasted Root Vegetables

• 1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces
• 1 pound rutabagas, peeled, cut into 1-inch pieces
• 1 pound carrots, peeled, cut into 1-inch pieces
• 1 pound parsnips, peeled, cut into 1-inch pieces
• 5 shallots, quartered
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon fresh oregano
• 1 tablespoon fresh thyme
• 1/2 cup olive oil plus 1 tablespoon
• 5 garlic cloves, peeled
• salt and pepper to taste