Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`.

Q: CONTEXT: If you want a similar texture and flavor, I recommend trying other similar root vegetables. I use turnips and parsnips in similar applications. They're both dense, white and have a slight sweetness to them and they should hold up relatively well to long cooking times.You might also enjoy yucca which can have a cooked texture similar to a cross between potato and banana. I've not tried them in this sort of application specifically but I think they should work.  <sep>  Q: what are some alternatives? to potatoes A: If you want a similar texture and flavor, I recommend trying other similar root vegetables  Q: What are the most recommended? A: I use turnips and parsnips in similar applications 

A: How would you cook it?
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Q: CONTEXT: Yes, you can freeze parmesan cheese. Even without freezing, Parmesan is very durable since the low water and high salt content prevents mould from growing. The younger varieties may be more prone to mould growth (having a higher water content), but I've kept ripe Parmesan (30-36 months) for at least a year in the fridge without problems (and it would probably have stayed good much longer). Just remember to keep it wrapped in paper, not in a sealed plastic container to prevent a buildup of condensation.  <sep>  Q: Can I freeze Parmesan? A: you can freeze parmesan cheese 

A: How long can I keep it for?
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Q: CONTEXT: Most recipes I am aware of simply press crushed pepper onto the steak. It is true that some will fall off, but these recipes apply pepper generously with that in mind. I have not come across the egg white method (not sure I want egg white on my steak), but I did see a recipe that adds crushed pepper to melted butter, then coating the steak with the mixture, then chilling before cooking. Regardless of the approach, I think allowing the meat to chill with the pepper will help.  <sep>  Q: How to e keep peppercorn rub from falling of steak when searing? A: It is true that some will fall off, but these recipes apply pepper generously with that in mind  Q: Can I use something like egg whites to keep it attached? A: I have not come across the egg white method  Q: Could you use anything else? A: I did see a recipe that adds crushed pepper to melted butter  Q: How do you apply that? A: coating the steak with the mixture, then chilling before cooking 

A:
How long should I chill?
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