Best crop I've seen in years in the foothills. Must be the longer damp weather we have been having.
Looking forward to filling a couple sacks of this free tastey root.....
Just to add; don't get Wild Parsnip mixed up with Water Hemlock or HogWeed which are poisonous or will give severe burns.
Once you have that figured out wild parsnips are easy to prepare, and you'll be well rewarded by their superb flavors.
RAW:
Peel a parsnip, shred it, and add it to a salad. Its flavor is very mild and won't intrude on your greens, but you'll be adding nutritional benefits to your salad.
STEAMED, BOILED, BRAISED:
Peel and thickly slice parsnips for adding to long-cooking bean or grain stews.
Peel parsnips. Then slice and add to soups early in the cooking stage for a delicately sweet flavor surprise.
Peel parsnips. Then slice and steam in a small amount of water for 10 to 12 minutes to use as a side dish.
SAUTEED:
Peel and shred parsnips. Saute in a wok or skillet with a small amount of extra virgin olive oil and a little water until tender, about 7 to 10 minutes.
Dice peeled parsnips and carrots, and saute in a skillet with a little olive oil and water. Add a little lemon juice, wine, and seasonings and enjoy a tasty side dish.
ROASTED: (my favorite)
Peel parsnips and slice in half lengthwise. Toss in a little extra virgin olive oil and spread out on a lightly oiled baking pan. Roast in a 400 oven for 25 to 35 minutes, turning frequently to avoid sticking and burning. Season if desired.
Bon appetit!
