Today I was able to scrape away the snow and harvest the first meal of the year from our outdoor larder, otherwise called a garden.
As mentioned in a previous post I always leave parsnips to overwinter in the ground where the sub zero temperature will work it’s magic, turning this otherwise starchy vegetable into a sweet delicacy.
Pulling fresh parsnips from under the last of the cold, icy snow and carrying them into the kitchen acts as an incredible spring tonic for a gardener. It feels so good to have my hands back in the dirt and to be harvesting fresh produce from the garden again and motivates me for the upcoming growing season.
Today’s discovery of parsnips led me to making a Moroccan Root Vegetable Tagine, combining the parsnips with other root vegetables from our winter storage which I served with a Kale & Spinach Salad and Quinoa.
Moroccan Root Vegetable Tagine (serves 8 people or 4 hungry people!)
- 1 pound parsnips, peeled and diced
- 1 pound beets, peeled and diced
- 2 onions, chopped
- 1 pound carrots, peeled and diced
- A handful of dried apricots, chopped
- A handful of dried prunes, chopped
- 2 inch ginger root, chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cayenne pepper
- 500ml stock -I used pork stock but vegetable stock would also work