Not just the very first parsnip of the season, or the year, but the very first parsnip ever.
Carefully loosened with the fork and pulled up by the little one who was overjoyed to pull up another vegetable.
This was one of the larger parsnip plants that has grown, and I think another two or three weeks will mean the other parsnips will grow just as big as this one.
As I write this we have not cooked parsnip yet. I am looking for a good recipe on how to roast them properly before I go any further?
The current top hit on Google for roasting parsnip recipes is the Hairy Bikers honey-glazed parsnips.
Sounds good, but is it good enough?