Parsnips under the Snow

DSCF8612Well it seems that spring may finally have arrived. The robins have returned, the bees are flying and the chickens are happily scratching in the dirt again.DSCF8598

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.DSCF8571

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.DSCF8585

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

In a Dutch Oven, toss together all the  chopped vegetables and dried fruits. Season with the spices and pour in the stock.  DSCF8572

Cook in a low oven for approx. 4 hours until  the vegetables are soft and well cooked.DSCF8580

 

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About Jane Fowler

We are working towards a sustainable lifestyle, homeschooling our children, growing all our own food and creating art. Join us in our journey, learning with us along the way.
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3 Responses to Parsnips under the Snow

  1. hsquires says:

    Your tangine dish sounds divine – I love parsnips and other root veg and hope that next year I too will be pulling parsnips in the Spring for delicious tangine! It sure is nice to see Spring arriving.

    Like

    • Jane says:

      It always feels good to be using veggies straight from the garden again after relying on storage vegetables all winter. I always leave a few parsnips to flower later in the year – they form beautiful seed heads.

      Like

  2. simpleintn says:

    I didn’t realize the parsnips would form beautiful seed heads Jane, since I always dig my parsnips in spring and then use the garden space for a new crop. I may leave one this year, just to see it’s beauty. Thank you for ‘liking’ my blog post Jane. Good luck with your homesteading efforts!

    Like

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