These include onions, parsnips, turnips, squash, and rutabaga. Some examples of Streptomyces hosts are potatoes, beets, carrots, parsnips, radishes, rutabagas, and turnips. The recipe involved dicing and cooking potatoes (or parsnips), cauliflower, swede, carrots and possibly turnip. The roots are scrubbed, cut into lengths, boiled, and served like parsnips or carrots. The roots may be cooked as a vegetable like parsnips or carrots. Parsnips, cauliflowers, spinach, and even artichokes were introduced and grown. Rarities include root crops salsify and scorzonera (vegetable oyster), both like thin parsnips. The cultivation is similar to carrots and parsnips. Like carrots, parsnips are native to Eurasia and have been eaten there since ancient times. This liquid has a rank smell resembling that of parsnips or carrots. Take skirrets, parsnips and apples, and parboil them. Traditional food for Hop-tu-Naa includes "mrastyr"&colon; potatoes, parsnips and fish mashed up with butter. Parsnips can also be fried or thinly sliced and made into crisps. The roots can also be cooked like parsnips. Parsnips are grown for their fleshy, edible, cream-colored taproots.