Those who grow their own food or buy from farmers' markets know about the fabulous tastes and textures of seasonal food. Food that has evolved to feed our bodies the nutrients needed at particular times of the year. The leafy, watery produce of the summer months that provide much needed fluid for hydration, and the dense root vegetables filled with the energy to keep us warm through the winter months.
Parsnips are a winter vegetable I haven't had much to do with in the past, but after looking through Hugh and settling on a creamy parsnip soup for dinner, the results have me wondering why I had overlooked it for so long. A sprinkling of toasted slivered almonds onto this sweet and creamy soup made for a meal that will certainly help keep out the 2 degree temperature.
Now that I am a parsnip convert, I would love to know how other people cook with them. I have had baked parsnip and love it but apart from today's soup, that it about it. Also, I am thinking these would be a great addition to the vege garden next year. Are these easy to grow?