At first glance it doesn’t look like much, but a closer inspection reveals a bed of parsnips ready for digging. Today I dug these beauties for supper.
I always leave my parsnips to overwinter in the dirt, where they were grown since they are at their sweetest after a winter of freezing temperatures has converted the starch into sugar. And there is no better way to bring out the sweetness than roasting them slowly to create a sweet, caramelized outer.
Just cut the parsnips into even bite-sized chunks. Place them in a saucepan, cover with cold water and bring to the boil. Once boiling reduce the heat and simmer for about 5 minutes. Heat a little bit of fat or oil in a roasting tin until very hot but not burning. Carefully tip the parsnips into the hot fat. Using a tablespoon coat the pieces with hot fat, to prevent them from sticking. Return the roasting tin to the oven and roast for 20 minutes. Turn the parsnips over and roast for a further 20 minutes or until the parsnips are golden brown. Serve immediately.
We shall be eating these tonight with Roast Shoulder of Pork, potatoes & carrots from our winter storage, and fresh greens from the greenhouse – not bad for March!