Recipes

Delicious Parsnip Recipe!

I’m finally back! It seems like it has been FOREVER since I’ve written a blog post and I apologize for that. However, I’m back now so lets get into it!

My garden has been put to bed for awhile now (I will post about how to do this very soon) so I can’t really give you anymore garden updates. I can tell you about what all happened in my garden’s final days though:

First of all let me tell you everything I learned about parsnips. They were looking like a complete failure from the outside, I couldn’t see the full diameter of their tops so I guess I thought it was nonexistent. Well, turns out that the top is completely below the surface! I was pleasantly surprised to find normal sized parsnips in the ground, it made all of my doubting their survival worth it!

It wasn’t all puppies and rainbows though… I discovered harvesting root vegetables that are full sized can be very hard. I had only harvested a few scrawny carrots from the ground before, which was nothing like this. I tried a few different methods and most of the time I could only get the very top of the root, because it would snap in half. In the end I had gotten two full size roots, and about 5-7 broken ones. Of course those were the biggest ones.

There were really only enough for one person to eat one meal, which is kind of sad, but it was also a treat. It’s not everyday I get to eat a meal that I grew all by myself! I used the recipe that Rose Q Addams commented on my first parsnip post.

Image taken by yours truly

Ingredients:

  • Parsnips (This recipe can be done with very few parsnips if you don’t have many)
  • Olive oil
  • Salt to taste
  • Pepper to taste

Instructions:

  1. Preheat oven to 400 degrees
  2. Wash and peel your parsnips so they are nice and clean
  3. Use a sharp knife and a cutting board to slice the parsnips into little coins that are the same thickness
  4. Line a baking sheet with parchment paper
  5. Evenly space the parsnip coins out so they are all laying flat
  6. Lightly coat each side of the parsnips with olive oil, I used a silicone basting pastry brush
  7. Sprinkle salt and pepper to taste on each side of your parsnip coins so everything is evenly distributed
  8. Once the oven is preheated, place the baking sheet in the oven and set a timer for 15 minutes
  9. Check the oven after 15 minutes and if you feel they need to go for longer set a timer for 5 minutes
  10. Take your parsnips out of the oven, serve, and enjoy!
Image taken by yours truly

Now for the million dollar question. Did I like the parsnips? I did try one little coin raw because I wanted to know what it would taste like before I slathered them in oil, salt, and pepper. It was not very appetizing in the least, it kind of reminded me of beets and how earthy they taste. It didn’t scare me away from trying them cooked though, since vegetables usually taste different when cooked. They weren’t bad, but also not my favorite. I thought they were a little bit too sweet, maybe that was because I let them grow until our first frost. Either way, it was a fun experience and I learned a lot!

  • Don’t buy seeds in random jars if you aren’t sure how long they’ve been there
  • Research before you purchase the seeds so you know what you’re getting into
  • Don’t give up right away just because you don’t see anything happening
  • Probably try the plant to see if you like it, before you try growing it yourself
  • With root vegetables you have to be super careful when harvesting

Will I ever eat parsnips again? Probably. Will I ever grow parsnips again? Probably not for several years. Well my friends it was fun getting to write this post for you today! Thanks for reading and I will see you with another post tomorrow!

Image taken by yours truly
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