Parsnips (Albion hybrid)
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    Default Parsnips (Albion hybrid)

    5 July 2012 Parsnips (Albion Hybrid) 5 July 2012 Parsnips (Albion Hybrid)
    These parsnips are almost carrot-like at this stage of their growth.There is still several months growth before they mature. Some parsnips can get the size of a turnip at their large end and still be of a good eating texture, not woody.

    8 May 2012 Parsnips 8 May 2012 Parsnips
    Parsnips germinated. Upon removing the board to replant the seeds, it was found the seeds had germinated in about 18 days.Lucky me.

    16 April 2012 Planting Parsnips. 16 April 2012 Planting Parsnips
    A 25 foot row of parsnip seed was planted. Method is to mark the row, rototill, flatten surface, place seeds along row about five inch spacing, water, place supports and place board over the row.The supports under the boards allows space for the shoots to grow without distortion,removed after germination.This method insures the soil remains moist, and when it rains the seeds do not get washed out of position. Germination is almost 100% using this method with little care required.
    Durgan
    http://durgan.org/2011/ Garden Journal

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    Registered User josantoro's Avatar
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    just want to say, I LOVE parsnips. How do you prepare them for eating?

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    Quote Originally Posted by josantoro View Post
    just want to say, I LOVE parsnips. How do you prepare them for eating?
    Now I juice them for off season use. For immediate use here is a nice method.
    3 November 2011 Cooking Parsnips 3 November 2011 Cooking Parsnips.

    The last of my parsnips was cooked today. This most pleasant vegetable in not often utilized, and I suspect from not cooking in a palatable form.

    Method of cooking: Wash, cut into longitudinal pieces fairly thick,steam cook for about five minutes (watch closely since it cooks quickly). After cooking place on a butter greased oven pan, swipe the parsnip slices with butter and sprinkle a small amount of brown sugar, place under broiler and brown slightly. Serve.

    The broiling tends to reduce the liquid and toast the parsnips. It makes for a most attractive dish, which even children will like. Any leftovers can be stored in the refrigerator and nuked for later meals. Parsnips make a good substitute for potatoes.
    Durgan
    http://durgan.org/2011/ Garden Journal

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