The offerings at my local farmers' markets have officially changed. The bins of late summer/early fall vegetables (tomatoes, peppers, eggplant, etc.) are now holding root vegetables—carrots, turnips, rutabaga, parsnips, celeriac—plus onions and potatoes. Only the heartiest of greens such as kale, spinach and some Asian varietals can survive the colder temperatures.
I bought some beautiful carrots and parsnips this morning and plan to make a carrot-parsnip soup. Feel free to substitute any vegetable.
Making mashed rutabaga or mashed carrots or mashed parsnips or mashed celeriac, in lieu of mashed potatoes, is another option. Feel free to use a combination of root vegetables as well.
For instructions on how to make a carrot-parsnip soup, click here for a post I wrote on how to make carrot soup. Simply use some parsnips as well and skip the ginger if you don't like ginger.