The parsnips are wonderfully, amazingly sweet after spending the cold winter in the ground. Related to carrots, parsnips are more stringy than carrots and not suitable for eating raw. Peel and chop for use in soups, stews, or roasted.
Store roots in sealed plastic bag in fridge. Will keep in good condition for well over a month.
Simple Spring Vegetable Soup
By Farmer Jordan
The parsnips lend an incredible sweetness to this very simple vegetable soup. For protein, you can add any of the following when you put in the stock: meat, cooked rice (at the end), chickpeas, firm tofu, etc. You can even slice up thinly and add the rhubarb in as an acidic (like vinegar) compliment!
Soup stock or water & boullion
Green garlic and green onions/bulb onions
Cooking green (arugula) - optional
Soy sauce (tamari)
A few kinds of vinegar (rice, balsamic, red wine, white wine, etc.)
Chop up green garlic & onion (reserve chopped up green tops of garlic for garnish), saute in oil in a medium size stock pot at low-med. heat. Saute till beginning to get translucent. Add soup stock and chopped up parsnips, potatoes, etc. Bring to a boil on high heat then simmer at low-med. heat till parsnips and potatoes are easily pierced with a fork. Turn off heat.
Add cooking greens at this point if desired. Stir in pepper, vinegar, and soy sauce to taste. You can also use salt instead of soy sauce, beware that most stocks/boullions are already pretty heavy on salt. Add green garlic as garnish.