Parnips - The First Spring Vegetable

Just one week ago we had 12 inches of snow in a most unwelcome April snowstorm.  I have decided that gardening is best enjoyed by those who can delay gratification.  These parsnips were planted last spring with the full knowledge that it would be 11 months before they would be harvested and enjoyed.  In most likelihood the root vegetable that spends the most time underground!

The snow has just melted, our world is in shades of brown, but it you look closely you will see just a hint of green.

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Those are the leaves of a parsnip plant that was planted last spring and left to winter over in the ground.  The taste of parsnips are greatly improved by the winter months as the cold in our Zone 4 climate changes the starches into sugars and turns a otherwise bland vegetable sweet and flavorful.

It is also fun to dig into the dirt of the barren spring garden and pull up fresh food!

I like to use my broad fork to loosen up the soil as the roots of these carrot shaped vegetables are very deep and would otherwise break off.

A quick squirt with the hose and we can leave the soil outside where it belongs.

I like to prepare my first parsnips of the spring the "mom's way" by peeling, cutting into pieces, boiling and then sauteing until a nice brown caramel coats each side.  I liked how pretty the ends looked when I cut off the tops.

When you boil parsnips in water be sure to have your hood fan on high as they give off an aroma that I will kindly call "pungent".  Don't worry - they taste better than they smell while boiling.

I recently discovered Ghee and absolutely love it for frying anything at a high temperature. Ghee is clarified butter and this brand is not only organic, but uses butter from pastured cows.  The milk solids have been removed, so no refrigeration is needed.

Slice the cooked parsnips either lengthwise or in round about 1/3 inch thick and then saute in butter or Ghee until caramelized on both sides.  A cast iron skillet works great.

What do parsnips taste like?  I think they have a very unique taste, but some people find the flavor and texture to be similar to plantain (the fruit - not the herb).