Wednesday, April 19, 2017

Parsnip Paradise

Drug these bad boys out of the garden just now.  Clearly, the parsnip boys have been thriving all winter tucked in to the deep, delicious soil.  


Rusty the dog is wondering what's so great about them.

3 comments:

  1. Maybe Rusty is afraid you're going to try making him a vegetarian.

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  2. Mix them up with his steak.

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  3. Peel and slice them and cut them in largish pieces, Sauté them in a good amount of butter and add a pinch of nutmeg. Throw in a 375 degree oven until tender. S&P to taste. Add a small handful of chopped fresh parsley and mix it all together.
    Sometimes I substitute beef fat for some of the butter.
    Zin. Fan. Del.
    or a German/Wash Riesling. Very dry, flowery, spicy with a spine of river gravel or slate, and tropical citrus.

    Time to go eat a pickle.

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