As a gardening side note, we let the parsnips we planted last year in the garden overwinter so that they would be ready to dig once the ground thawed in the Spring. It’s nice to have something to harvest this early in the year and it is said that the winter freezing sweetens them. Leeks overwinter well also. I mention this because many gardeners don’t take advantage of Fall gardening and they are missing out on so much!
This recipe is a delicious way to enjoy an unusual root vegetable.
2 parsnips (1 medium sized parsnip per serving)
2 Tbsp. organic butter
2 tsp. honey
cinnamon or cardamon (optional)
Wash the parsnips well and peel if skins are tough or they are difficult to clean. Slice them into thin rounds no more than 1/8 inch thick. Melt butter in a skillet on medium-low heat. Do not burn—add the parsnips as soon as the butter melts and stir well to coat with butter. Cover the pan and let the parsnips brown for a few minutes. Use a spatula to loosen and flip them every 3-4 minutes, keeping them covered in between flipping. Again, do not let them burn. They should be tender in the middle, lightly browned and slightly crispy in about 15 minutes. Serve immediately. Place on serving dishes and drizzle with honey. Sprinkle with spice of your choice if desired.