I  believe this blog may fall into the category of did the chicken come before the egg or vice versa. I had some left over parsnips from a roasted root vegetable dish I made at Christmas.  So I decided to try something new. I made "Parsnip Puree", inspired by a recipe I found on line by Tyler Florence, changed to my likings!

         It was so delicious and sweet, so now I am on a mission to add this wonderful veggie to my must plant this year list. I have not grown parsnips before so my blog on parsnips is for my knowledge as well as you alls!

         Parsnips need to be planted in the early spring, I love this as that is when I am so anxious to get going! I plan to dedicate an area to parsnip and interplant them with radishes.  The parsnips will not be ready to harvest until fall but the radishes I can enjoy earlier. The early and late veggies have been my favorites. They are treasures when the weather is cooler and other veggies are not prolific. For parsnips it is best to let them endure days of near frost temps as this exposure changes the starch in the parsnips to sugar resulting in their unique sweet taste.

         Parsnip seeds need to be fresh, they have a lower germination rate and should not be carried over year to year.  I plan to plant them in an area that I have composted and have a nice bed of shredded fall leaves over the area. They need to be in a well prepared area and this will be perfect. It is in my Potager Garden, so I will need to watch for swallowtail butterfly larva hanging out eating the leaves down. I will just pick them off and move them to the herb garden so they can munch on my fennel or parsley.

        It is so exciting to me to be planting a new veggie!  I will let you know how it goes. In the mean time, please buy some parsnips and enjoy the following recipe.

   Parsnip Puree

  1 pound parsnip, pealed and sliced

   Kosher salt and finely ground black pepper

  1 cup half and half ( the ordinal recipe called for heavy cream and milk)

  4 clove of garlic, peeled and gently smashed

  1 sprig of thyme

  1 stick unsalted butter

   Extra Virgin olive oil

Put the parsnips in a pot, season with salt and cover with the half and half. Add garlic and thyme them place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance--about 12 to 15 minutes.

Add the butter and a tad bit of EVO and use an immersion blender to puree the parsnips to achieve the texture of whipped cream. Season with salt and pepper and finish with a sprinkle of fresh parsley. 

Enjoy...this is delicious!!