Tuesday, 14 December 2010

Parnips - Christmas 11

The Octogenarian Next Door Neighbour always reminds us during a cold snap that "this is nothing like the winter of '62/3" and looking at some archive footage it appears he's not wrong. In fact, during this winter there was such a worry over whether there would be enough food for the nation that construction industry was told to lend it pneumatic concrete breakers to farmers in order that they might harvest parsnips and keep Britain from hunger.
Also, during the six years of the second world war and for many of the years of rationing after a bizarre paste was made from parsnips which went by the name of "Mock Banana" My father assures me it was truly revolting, but there you go.
I don't believe that any winter roast dinner is complete without the roast parsnip. They could not be simpler to prepare. There is no need to pre-boil simply pop them around the roast at the same time you pop your par boiled spuds in (about 50 minutes before serving the meal). The only question you have to ask is what shape will you cut them? Long and tapered (making them look stylish but running the risk of a burnt end) or in chunky lumps (making them cook evenly but running the risk of them being mistaken for spuds).
There is one truth about parsnips and cold - they really should not be lifted from the ground until they have had a hard frost on them - it breaks down the woodiness and makes them very sweet. I don't think lack of frost will be a problem this year!

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