27 January 2011  |  Veggies

Parsnips

Parsnips are delicious. If you haven’t ever tried them, you should (and don’t confuse them with turnips… which kind of suck). They look like white carrots and they are great in stir-frys, soups, pot-pies, mashed, or just tossed with olive oil, salt and pepper and baked. I read somewhere that if you leave them in the ground until after a frost they get sweeter, so that’s what I did in my garden this year. Except… instead of leaving them in the ground for one frost I left them in the ground until… now. I sort of lost track and before I knew it, it was full-on winter. Recently, I dug up some of them to see if they were totally ruined and much to my surprise they were perfectly fine! Still harvesting stuff out of the garden in the end of January in Colorado = pretty awesome. Carrots have kept really well in the fridge, so I’ve had home-grown carrots all winter too. Root vegetables are the best.