At any rate, last year was our second year to grow them. (and I planted them too close together, and then didn't thin them properly or vigorously enough). But then I didn't get them all pulled in the fall, as much out of laziness as anything, I suppose. But I knew we could see if the parsnips and the carrots that were left in the ground would overwinter like 'the books' say they will.
On one of my ventures into the back yard bog (spring run-off and snow melt), I grabbed a gardening fork and checked the parsnips. Yup, they were still there, and so I decided it was time to see if they were any good. You can see they were a muddy mess in the first picture (above).
So I rinsed and scrubbed them off outside, and then brought them inside for a second cleaning.
They don't look too bad! Then on Sunday we made Pot Roast with them. Here's my recipe for the crockpot, but it is nothing remarkable:Crockpot Pot Roast
1 2-4 lb beef pot roast, chuck roast or something similar
1 14 oz. can diced tomatoes, pureed
meat tenderizer, if desired
1 pkg. pot roast, beef stew, or onion soup mix
onions, chopped
garlic, minced
carrots, chopped
parsnips, chopped
potatoes, optional - or serve w/ mashed potatoes
I usually leave out the potatoes, otherwise there isn't enough room in my standard sized crock pot.
I put the meat in the crockpot about 9 a.m., and add the meat tenderizer, soup mix, and pour the tomatoes over the top. Cook on low for about 3 -4 hours.
I put the meat in the crockpot about 9 a.m., and add the meat tenderizer, soup mix, and pour the tomatoes over the top. Cook on low for about 3 -4 hours.
About noon or 1 p.m., I take the meat out of the crock pot and add the veggies. Put the meat back on top. Let it cook another 4-5 hours on low, and it is done.
This is great as a stew the next day, add some more veggies and cut up the meat.
So, that is it- the pot roast was great, the parsnips delicious, if small, and I'll have to dig up those carrots soon!
15 comments:
Very interesting. They cleaned up really good. Thanks for sharing.
Blessings,
~Martie
Glad you were able to use them. I've never tried a parsnip. You're right though, they seem like old-fashioned vegetables...like turnips. Thanks for sharing.
I've never tried a parsnip...the recipe looks yummy!
I like kohlrabi, not cooked.
Fresh from the garden is best!
I have never had a parsnip,
I'll have to try some next
growing season.
I've never had a parsnip before, but if they are anything like a turnip I think I'd like it. I'm going to try some. The recipe looks yummy. Linda
I've never tried a parsnip before. Thanks for sharing about them. Your recipe looks delicious. I like the idea of using mashed potatoes instead of putting the potatoes in with the stew! I'm just going to have to try that out.
Thanks for visiting.
I am one of those people who love parsnips. They add such a special flavor to stews and pot roasts. I'm getting hungry just reading your blog. :)
Oh, my grandmother just loves parsinps--they cleaned up nice--and I bet they were really good with the roast.
I am not playing Show and Tell this week, but I am still visiting:)
Julieann
I have never had a parsnip, I don't think! Thank you for sharing yours and the recipe as well.
Blessings,
Gina
i only tried them because last year you gave us a bunch of them!! and they were really good. i don't remember what we made with them, but it was yummy! that first picture of the muddy parsnips is somewhat terrifying. :)
also, i tagged you for a meme!!
This sounds yummy! I LOVE crockpot cooking. Thanks for sharing.
I had heard that you could dig parsnips in spring. I've never grown them but I really like them. I just slice and fry them. You need low heat and the lid on to soften them . Then take the lid off to brown.
I hope they were delicious!
Jennifer
I like parsnips, but have never bothered to grow them. Your post is changing my mind, though--they seem too easy not to grow your own!
nice before and after shot.
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