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Parsnips are best after a hard frost, 
October 21 - January 1

Parsnips come into their own after a few soft frosts. They take well to sweetness and acid. They need to be cooked thoroughly, as raw roots are quite tough. My favorite parsnip recipe is: 
Parsnips with Pomegranate Glaze
Preheat an oven to 375 F. Clean and peel a pound of Parsnips, cut into 1 inch pieces and place into a large oven proof saute pan or baking dish with butter and a little salt . Take a 1/4 cup of Pomegranate molasses and dillute with a cup of water. Pour pomegranate solution over parsnips. Place this in the oven and cook until parsnips are soft and the sauce has mostly evaporated away and coats the parsnips, about 45 min. Season to taste.
I sometimes add a dried chili to this recipe.