RB and I harvested the first dozen of our parsnips last weekend. A few frosts are purported to improve the flavour of parsnips, so with a couple of cold spells behind us we decided to start harvesting.
These parsnips took a bit more work to get out of the ground than carrots. We had to carefully dig away the dirt from the top third of each parsnip, enough to hold it and twist it out of its place. It is worth being careful as the parsnips can snap in place if tugged or bent in haste.
Roast parsnips are a favourite, but our first batch went into a spicy soup for 10 people. We used Jamie Oliver’s recipe which incorporates Garam Masala, and it was a resounding hit. As the soup is fairly dense it also looks great with a little olive oil and fresh coriander decoration on top.
Parsnips can be left in the ground until January, a great way to save room in the refrigerator and provide fresh home grown vegetables for the holidays.
This has to be one of the biggest winners of our vegetable garden this year – easy to sow, relatively low maintenance, and big reward when most of our kitchen garden has already stopped producing.