Parsnips are both a fall and a spring crop; they are sweetest after they have been exposed to the cold though, which is why we have them in the spring. They have overwintered and were spring dug for their full flavor. All winter long they have been gathering sweetness from the surrounding soil and the cold. It is what is known as a crystallization process and if you think of sweetness as sunshine - then this is pure stored sunshine.
May 19, 2019 by Phil
I love this parsnip! Great flavor, especially roasted in some olive oil and light seasoning. Makes for a healthy and delish side or main dish that our family loves!