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8 parsnips cleaned and peeled
4 cloves garlic minced
2 green onion (3 if small)
2 tsp salt
olive oil to coat
1/2 cup minced tarragon
Preheat oven to 350. Julienne parsnips or cut into coins diagonally. Toss all ingredients together and roast in oven for 20-30 minutes until tender.
My hopes exceeded my expectations with these “jewels of the garden” as they were commonly referred to for the next 2 months. Although they didn’t experience the frost necessary to make them sweet, they were sweet enough for me. Most importantly, the distinct nutty flavor was more pronounced than the sweetness without them being bitter whatsoever. I think this flavor is what I love most about parsnips rather than the sweetness.
I have tried several other preparations that have been just as delicious as the recipe above. I have roasted them with carrots, kabocha squash and lamb with a ginger, mint, cumin, coriander pesto that was quite decadent. Look for the recipe soon! I have also made baked parsnip chips for a salad garnish.
There are still 2-3 harvests left with which I will make parsnip puree and parsnip, turnip soup. Stay tuned!
I will be saving an extra long row for parsnips to plant in October!
P.S. Check out the shama bird in background in the top photo by Paul Myers!