Saturday, April 4, 2009


Early Spring parsnips are freshly dug. They are sweet and buttery, even before you add the maple syrup and butter! Simply boiled, they need little to dress them. They are also great additions to any dish calling for potatoes. The best Shepherd's Pie I have ever had was topped with spring-dug parsnips. (Stacy warns me that my enthusiasm for the roots is more related to the garden's spring wake-up...) But planted in Spring of last year, they have waited underground long enough. I love them!
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