Parsnips are one of my favorite root vegetables. I grew a small batch this year for the first time. After planting them in May, I didn't start pulling them up until the following December and January. Although the temperatures have been pretty mild in New Jersey this year, parsnips are one of those vegetables that benefits from some cold, as it can turn some of that starch into something even more deliciously sweet. Interested in growing Parsnips? Check out these tips.
Parsnips are versatile - they make a great soup, can be whipped like potatoes or simply roasted. Given the small amount I had to work with from my garden this year, roasting seemed to be the most flexible way to go.
Lots of different flavors and herbs can be combined with parsnips - rosemary, thyme, parsley, savory or others would all do just fine. For me, since I still have some nice rosemary in the garden, that's the route I chose.
1 1/2 lb parsnips, peeled and cut into 3 x 1/2 inch pieces
2 TBSP olive oil
2-3 tsp chopped fresh rosemary
1 large garlic clove, minced
Salt and pepper to taste
- Preheat oven to 450 degrees.
- Combine the oil, garlic and rosemary in a small bowl.
- Spread the parsnips on a baking sheet and coat with the oil mixture.
- Mix the parsnips with your hands to get a fairly even coating of the oil mixture.
- Spread the parsnips as evenly as possible on the baking sheet to get even heating.
- Roast the parsnips for about 20 minute or until they're tender and a bit golden in color. Toss the parsnips about 1/2 way through cooking to get a nice roast all around.
- Season with salt and pepper.
I'm Catherine, a small-space urban gardener in New Jersey (Zone 7a) who started gardening out of upcycled wooden wine boxes. For years, I wanted to try gardening, but didn't know where to start. I got up the nerve to give it a try - starting small with a single wooden wine box that turned an idea into reality. That reality quickly turned into my filling every sunny inch of space of my postage-stamp size lawn and turning it into a garden oasis. I grow mostly vegetables and herbs with some exception for fruits (when the squirrels and rabbits don't get to them first). I love learning from gardening communities (and lots of trial and error).
I hope one day to take all that I'm learning and apply it to a larger plot of land. To help me get there, I'm extending my learning through the University of Massachusetts, Stockbridge School of Agriculture's, Sustainable Food & Farming program. (I'm addicted to learning as much as I am to gardening.)
This blog isn't just for gardeners (although I hope it inspires some of you to try growing a plant or two). The recipes (food & cocktails) in theRecipes section of this blog contain ingredients that don't have to come from your own backyard. If you like visiting your local farmer's market(or even your grocery store) and would like to get some new recipes you can use with the fresh produce and herbs you get from your local growers, this blog will have plenty for you too.
In addition to gardening and cooking, I also love to visit and photograph my surroundings. I feel fortunate to have so many amazing places here in New York/New Jersey, where I live and work. Visits to local farms, farmer's markets, and cycling through rural farming areas help me feel connected and refreshed. share these experiences in theExploring section of the blog so that you might visit through proxy or be inspired enough to visit yourself.
With very few exceptions, all of the photographs on this site are ones I have taken myself. (For the photographers out there, I shoot with a Canon 7D and sometimes with my Lumix DMC-ZS15 compact camera.)
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Happy Gardening and Healthful Living!