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Will this work? I want to try to do something slightly different for Christmas this year, but I do have to feed a lot of people. Small fancy dishes are tough so I tend to do larger things like a large roast vegetable platter. In lieu of the staple mash potatoes, I was thinking of a mashed root vegetable purée. Do parsnips and beets go well together? Should I mix in a potato for some extra body and to keep the cost down? Roast or boil? I like roasted parsnip and beat much better than boiled. But I know the potatoes are usually a problem with that. Any help is appreciated.

 
Just wow, someone like that would get banned from my restaurant. If you can't afford to tip, you can't afford to eat out. I'd understand if waitstaff was paid a decent living wage, but they have separate (lower) wages than even minimum wage due to tips.

Noticed there are a few locals to me here in South Louisiana on the forums. It's coming on Crawfish season. Anyone boiling yet? I haven't but some of my neighbors have. I know it's still a bit early but I know that many get antsy and just have to boil. I had some at a local restaurant recently and was quite surprised at their size. Also, anyone have a boil seasoning recipe to share? I normally just use the packaged boils like Zatarain's Pro Boil but am always open to try something new and non-commercial.