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Post by bvillebill on Mar 29, 2012 12:20:20 GMT -5
I honestly haven't tasted a lot of difference in taste between parsnip varieties and the Kral tasted the same as the other varieties I've grown so far. In my climate they hold great in the garden but do get frosted by November or so. I plant in May and don't start harvesting them until after the first frost which I think improves the flavor.
When I'm feeling fancy I slice them about 3/8" thick, saute with a little butter until soft enough then add some orange juice and little brown sugar to carmelize for a minute. Top with a little dill weed and it's fabulous. It's the best way I've found to convert people to eating parsnips. Otherwise they usually go in the soups and stews. I raise a few sheep and lamb stew with a little barley and parsnips is a great winter food.
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Post by raymondo on Mar 29, 2012 15:21:45 GMT -5
Thank you bvillebill.
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Post by richardw on Mar 30, 2012 12:59:53 GMT -5
((sauté with a little butter until soft enough then add some orange juice and little brown sugar to caramelize for a minute))
That sounds nice,might have to try this method of cooking it,ive only either roasted or mashed it with carrot.
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Post by sandyloam on Apr 1, 2012 20:45:22 GMT -5
Peel and dice up parsnips, carrots, maybe rutabaga, onion quarters, toss with a bit of olive oil, salt and pepper, and bake covered in a medium oven until tender. Uncover, sprinkle a couple tablespoons of lemon juice over and return to oven for 15 minutes. Good hot or at room temperature. I've seen people fight over who gets the most parsnip bits. ((sauté with a little butter until soft enough then add some orange juice and little brown sugar to caramelize for a minute)) That sounds nice,might have to try this method of cooking it,ive only either roasted or mashed it with carrot. |
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Post by richardw on Apr 2, 2012 13:36:14 GMT -5
Thanks sandyloam, i'm going to have to try that method of cooking them also
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greltam
grub
Everything IS a conspiracy :]
Posts: 59
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Post by greltam on Apr 2, 2012 13:47:40 GMT -5
I like to eat parsnips with carrots, each cut up into "sticks" and tossed with olive oil and rosemary. Then they are baked on a sheet/pan for around 45-60 minutes at 375F, stirring occasionally. I've come to enjoy rosemary as a seasoning, especially with pasta alfredo.
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Post by Joseph Lofthouse on Oct 20, 2012 17:31:17 GMT -5
Here is what my Kral parsnips looked like this year. I am very pleased with them. They were easy to harvest in spite of the hard clayish soil. These are the best of lot. I replanted them for next year's seed crop. These represent the best growing plants out of several hundreds of seeds that were planted. I took the seconds to the farmer's market where they were favorably received. As with everything I grow, I keep the best for seed and eat the seconds or take them to market.  I'm getting better at growing Kral, or the micro-environment was better, because this is what last year's crop looked like. The photo lacks a reference scale, but this year's are much larger. These roots are the ones that produced my seed crop this summer.  |
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Post by raymondo on Oct 21, 2012 3:31:13 GMT -5
Kral looks like a good cultivar for clayish soils. I have some in, along with a few others. I'll pick the best of each to plant together for seed but I really do like the Kral shape.
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Post by YoungAllotmenteer on Oct 21, 2012 4:19:20 GMT -5
What an improvement Joseph! Parsnips are a wonderful Winter food and should be harvested after first frost as freezing increases the sweetness.
We tend to eat them Roasted with other root veg, or I think they are good in soups.
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Post by Joseph Lofthouse on Jan 31, 2015 12:24:15 GMT -5
I grew these out, and got seed from them. I planted the seed last spring. I didn't weed the crop. Yesterday I went through the bed, and weeded it, and thinned, and removed the smallest plants. The rest will be allowed to produce seeds. I'm not digging the roots this year to inspect for turnip-rootedness. I'm wondering if that will give me higher quality seed? I did the no-weeding thing in order to select for plants that grow vigorously under my conditions. |
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Post by jondear on Feb 1, 2015 19:40:54 GMT -5
How do these taste in comparison to other varieties?
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Post by Joseph Lofthouse on Feb 1, 2015 20:05:48 GMT -5
How do these taste in comparison to other varieties? I'm a parsnip ignoramus... All varieties taste the same as far as I can tell. |
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