Parsnips (Photo: MJane Ross/Flickr)

As a child there were only a few foods that I couldn’t abide. Most were the usual suspects: liver, brussel sprouts, mushrooms, organ meats. But I also had a thing against that most inoffensive of vegetables, the parsnip.

Now, very belatedly, I have come around. With a vengeance. I can’t get enough of them, especially spring dug parsnips (oh-so delicate, oh-so sweet), which now abound in New England.

So this recipe for curry parsnip chips from Local In Season immediately struck my fancy, even if the author’s love of this pale root is a tad less ardent than mine.