61 degrees, sunny with a little cool breeze in my vegetable garden today. I decided it was a good day to start on cleaning up in preparation for planting in the near future. I had pulled many weeds, and accomplished a little cleanup before really taking a close look at the parsnips.
Judging by the tops of the parsnips I thought the roots would be very puny, but when I tried to pull them from the raised beds, they would not budge without the tops coming off in my hands. Out came my garden fork, and oh boy! was I ever surprised by what I unearthed.
The two largest parsnips are just over 12 inches long and three inches across. Being this large sometimes means they are tough, but not these beauties. They proved to be crisp and tender when I peeled and cut them into uniform pieces ready for roasting.
After peeling and chopping the parsnips, I placed them into a baking pan, poured 2 tablespoons of good quality tasty olive oil over them, stirred them around to coat, then ground sea salt and black pepper over the top. They were then covered in foil and baked in a 400F oven for 20 minutes, the foil removed and baked another 20 minutes until browned.
As I said, these in my opinion, are better than candy. Oven roasted veggies are sweet, and parsnips especially so. I could eat all of these in one sitting.