Perfect Parsnips!

As you will most likely have realized by now, this has been a wonderful year for parsnips. They were abundant, less challenging than usual to dig (though that’s not saying much!), and are keeping beautifully. We hope you have been enjoying them! This month will be the last you see of parsnips until spring though, as we leave half the crop in ground over the winter for spring harvest.

While their flavour is so lovely that they really don’t need much adornment, here is a recipe (from Darra Goldstein’s The Winter Vegetarian) that we have been enjoying this winter:

Carrot and Parsnip Pudding

1 1/4 pounds carrots, peeled and cut into chunks

1 pound parsnips, peeled and cut into chunks

1 small onion, peeled and finely chopped

2 Tbsp butter

2 Tbsp flour

1/2 cup milk

2 eggs, lightly beaten

1 Tbsp lemon juice

1/4 tsp salt

pepper to taste

a pinch of nutmeg

Cook the carrot and parsnip chunks in boiling salted water until tender, about 25 minutes. Meanwhile, saute the onion in the butter until just golden, about 5 minutes. Set aside.

When the vegetables are done, drain them and puree in a food processor (or mash).

Preheat the oven to 350. Lightly grease a 1 1/2 quart casserole.

Turn the puree out into a mixing bowl. Stir in the onions and the flour. Beat in the milk, eggs, lemon juice, and seasonings. Scrape the mixture into the prepared dish and bake for 45 minutes, until firm.

Sadly, this will also be the last month for the large cooking onions you have been receiving, but in February we will start sending the (usually) smaller multiplier onions so you will not be onion-less! Potatoes, carrots, rutabaga, and beets are still in abundant supply. We gave you more carrots and fewer potatoes this month and would love to know how the quantities are working for you. Too many potatoes? Too few? And what about carrots? Having too many carrots is unfathomable in our family, but our skin does have an orange-ish hue…

Keep warm, and enjoy those veggies!

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