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And then there were parsnips…

January 14, 2012

“Let’s dig up the rest of the parsnips” said the beloved. It was a bright,  but chilly morning and the Biodynamic calendar the beloved got for Christmas says that today is a good day for root vegetables. So, armed with a fork, spade, small plastic crate and a wheelbarrow – at the time I thought this was a bit optimistic – Arlo, the beloved and I crossed the road and trooped up the hill.

There wasn’t much to see on the plot – a dozen or so leeks (“we’ll  lift those too”) and more weeds than you could shake a stick at.  But, lurking under soil were parsnips. Lots of parsnips. Big parsnips.  Lots of big parsnips. Arlo was plunged into a fit of despair. “We’ll be eating parsnips for weeks” he wailed as more and more were unearthed.

At the end of the exercise the count was 25 parsnips, most of them weighing a pound at the very least and several closer to 2 pounds. We loaded them in to the wheelbarrow. On the way back we saw Richard and gave him a huge and very misshapen parsnip – he said he was pleased to receive it (but I’m feeling a bit guilty because it’s going to take a lot of cleaning – too many “limbs” – sorry Richard). We also gave a parsnip to Grannie, and to Annie – she had a nice straight one, but then it is her birthday tomorrow.

So the potato glut has given way to the parsnip glut. Now there’s a challenge. I’m not sure I rose to it that well this evening because we had soup – very nice soup though.

Into a pan (with a lid) went one finely chopped clove of garlic, one red chilli, chopped and deseeded, one large parsnip (weighing 1lb after peeling) chopped, two large eating apples, peeled, cored and chopped and one potato, peeled and chopped. Fry this lot together in a little olive oil for a few minutes and then add a generous teaspoon of dried mixed herbs (oregano, thyme, basil and parsley), some salt, a couple of  heaped teaspoons of tomato puree and almost a pint of water. Bring to the boil and simmer with the lid on till the parsnips are cooked – half an hour maybe? Blend until very smooth.

Before sugar was widely available in Europe, parsnips were used to sweeten things – like cakes……..

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2 Comments leave one →
  1. Annie permalink
    January 14, 2012 10:10 pm

    . . . (lovely straight) parsnip gratefully received. I wonder if anyone else will give me vegetables . . .

  2. jessicsa meredith permalink
    January 14, 2012 10:55 pm

    am all anticipation at suprise turn of parsnip event,didnt see that coming …happy birthday to Annie i could give mini beetroot ,maybe too much excitement though?

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