Behold the Prince of Parsnips!

Three and a half pounds. That’s the size of one parsnip I wrenched from the garden for a winter dinner. It’s an amaze-your-friends sight.

parsnip whole

Wearing my parsnip-harvest shirt, I cleaned the giant root to prepare for cooking.

A normal parsnip might be a foot long and weigh half a pound. But this one (which, by the way, is the All-American variety from Botanical Interests), at 18 inches long, was also 16 inches wide at its shoulder, which lurked just below the mulched surface, so I didn’t see its girth. When I stuck the garden fork in the ground, I shaved off an edge, not realizing its size.

parsnips and beets

The giant parsnip dwarfs a regular-sized one, and a handful of golf-ball-sized winter beets.

Today it is becoming parsnip soup. Cutting into it crossways (using both hands and significant muscle), I expected a large, woody core, but it’s soft and pulpy all the way through, so we’re using it all.

cut parsnip

Sixteen inches around at its widest spot, but with a soft core that seems edible.

I’ve only just begun to harvest the parsnips, having waited patiently until Thanksgiving to pull the first ones. But with temperatures dropping into the 20s for the last week, I knew they would be getting sweeter, as the plant converts its starch to sugar to counteract the cold. And yes indeed, they are; we roasted the smaller one first, and it was delightful.

So here’s a holiday wish, from my parsnip garden to yours: may your roots run deep and stand strong.

Leave a Reply

Your email address will not be published. Required fields are marked *