Spring parsnips are here!

parsnipMany think of parsnips as a vegetable of the fall harvest – roasted with sweet potatoes, mashed and mixed with potatoes, or as a puree.

At Verrill Farm, our parsnips are the first vegetable harvested in spring.

After spending a long winter underground, spring-dug parsnips are much sweeter and richly flavored than their fall counterparts.

If you’ve never had parsnips, you don’t know what you’re missing! Pick up some during your next visit to our farm stand.

One of the tastiest ways to enjoy parsnips is to roast them, which brings out their natural sweetness.

Enjoy this recipe, courtesy of Verrill Farm chef Kevin Carey.

Roasted Parsnips

  • 1 1/2 lbs. of parsnips, peeled
  • 2 tbs. olive oil
  • 1/4 tsp. black pepper
  • 1/2 tsp. kosher salt
  • 1/2 tsp. thyme
  1. Peel parsnips, split lengthwise, then slice at an angle, about 1/2 thick
  2. Mix ingredients in a bowl, tossing the parsnips and coating with mixture
  3. Preheat oven to 375 degrees
  4. Spread parsnips on baking sheet, and bake for 25 minutes or until tender


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