I always thought of parsnips as being a fall vegetable. I was sort of right since that’s when they stop growing. But I was also wrong too. Because while you can get harvest them in the fall, and find them in the store all through the cold season, they are even better in the spring.
When I was working on this Farm to School Cookbook project, Abby (the director of the project and locavore guru) told me that parsnips are worth seeking out in the spring. They are even called “Spring-dug Parsnips.” This means that they are technically ready/edible in the fall, but instead of overwintering them in storage, they stay in the ground and are dug in the spring. What happens is that spending the winter in the coldass soil makes their starches convert to sugars making them perfectly candy like come spring.
Candy I say! For realz!
You guys have to seek some out. Or maybe you’ve started getting them in your CSA these last few weeks or so. I got some from a farm just south of here, and I was so excited to make something with them. I toyed around with the idea of making a sweet cake with them. You know like carrot cake sort of. But then I was reminded of my mission to bring you easy and low maintenance recipes. Plus, I didn’t want to mess with their simple perfection. Did I mention they taste like candy?! So all I did was peel them, toss them with oil, salt and herbs and roast them until they were tender. Mercy they are good! I single-handedly ate half a batch of these in less than 24 hours. Oops! That’s a pound of parnips! #Ilovecarbs
Have you had spring dug parnips before?
Has spring sprung where you are yet?
Do you like simple roasted root vegetables?
Simple recipe for roasted spring-dug parsnips with oil, herbs and salt. As easy as can be, naturally gluten-free and paleo.
- 2 pounds parsnips
- 1 tablespoon extra-virgin olive oil
- 1 ½ teaspoon herbs de province, Italian seasoning or other dried herb mix
- 1 teaspoon kosher salt
- chopped parsley for garnish
- Preheat oven to 400 degrees F.
- Peel parsnips and cut into 1-inch chunks. Toss with oil, herbs and salt in a large bowl. Spread out on a large rimmed baking sheet in a single layer. Roast, stirring once or twice, until the parsnips are tender in the center and browned in spots on the outside, 25 to 30 minutes. Transfer to a platter or plates and garnish with parsley.
0 mg Cholesterol, 0 g Added Sugar