Parsnips, A Spring Treat

On Saturday, I spoke with a friend of mine, getting an update on how his maple sugaring was going (it was a great season). He told me that the ground under the several inches of snow still on the ground was "not froze". When I stepped into the vegetable garden on Sunday morning, I found that he was right: my feet sank deep into soft muddy earth.




My goal that morning was to find and dig the parsnips planted last spring and left in the ground to overwinter, where they gather up a rich sweetness from the frosts. They are the first crop of spring, a longed for treat at winter's end. They show themselves by the newly greening tops, so I know where to dig; a map of each year's garden helps too, because the sticks I use to mark the row get knocked over by snow.




Using a very long narrow shovel, I pry the long, narrow roots out of the ground, wiping them off as best I can. I then place them on the lawn in the sun to dry out so that I can brush off as much of the soil as possible before bringing them into the house to wash.




Parsnips are a very humble looking root, but they have such a rich sweet flavor that one of the best ways to eat them is simply roasted. Chop them coarsely, cutting out any tough fibrous cores from the larger roots. Place them in a baking pan, large enough so they are not piled high, and toss with some olive oil, then roast in a 400º oven, tossing from time to time, until nicely browned, about 35-45 minutes. What results is a deliciously sweet and nutty treat, which makes me feel as though I'm eating a big plate of candy.