Before spring is sprung, I had to get in one last fix of my favorite parsnips.
An often overlooked root veggie, they have a lovely nutty, vanilla taste, making them ideal for using in so many ways.
Take these “Curried Parsnips.”
As is, they make for an easy side dish. But mixed with two cups of stock, then pureed, they also make for the base of a comforting, velvety soup.
Parsnips are sweet, starchy and kind of look like albino carrots gone wild.
They’ve been treasured for eons, too. Did you know that the English made parsnip wine in the nineteenth century? That the Irish liked to brew parsnip beer? And that even now, Italian farmers who raise pigs for melt-in-your-mouth Parma prosciutto often feed their animals parsnips to add natural sweetness to their meat?