Parsnips are sweetest after they have been exposed to the cold, 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.
January 3, 2021 by Ileen and Alex
Just wonderful in a chicken soup. No need for carrots
March 18, 2017 by Victoria
Yummy parsnips. Skinny little tips, but brimming with that rich, sweet, earthiness. I love to cook them in chicken broth (low-sodium) with nutmeg and puree the entire mix to serve on its own or as a creamy bed under grilled fish or roast chicken.