Storing and eating smaller parsnips - any ideas?

[Samuel1988]

Evening all,

I got too excited and harvested all of my parsnips and I forgot to leave some in the ground (they were getting bigger as I was digging more up!) and I was wondering how best now to store them?

Also I have some nice slender parsnips which aren't worth peeling - any edible tips for these? Could they be roasted straight without peeling?

Many thanks,

Samuel

[veggiechicken]

Give them a good scrub and they'll be fine.

[Vince G]

We've just started harvesting our parsnips. We dug up one the other day that was way too big for just my wife and I, so I cut the whole thing up and roasted it as usual, but took out some of the pieces out of the oven half way through the cooking time. Once they cooled a bit, we bagged them up and put in the freezer, so next time we want some, we can just finish the roasting process. Did that last year, and they are exactly the same out of the freezer.

[Snow]

Surprisingly nice cold the next day after roasting too...

[chris]

I often eat small veg without peeling them - carrots, spuds (hardly peel anyway), 'nips, the works. Even beetroot - though you need to make sure there is absolutely no soil left on it. Yesterday I ate a mouthful of roasted soil. Wasn't that nice... so I should really practice what I preach

[starloc]

I always leave parsnips ( if they grow anything but leaves....) in the ground and harvest from there, as long as the floor isn't frozen, I was always told they taste better after frost I am being careful though as the other year we couldn't get them at christmas as it was frozen solid

I never peel parsnips, carrots, potatoes or turnips, they always said the skin was good for you so I eat it, you get used to it

parsnips just wash them and stick them on a tray with a bit of olive oil , pepper and salt and roast them, like butternut squash

[muddled]

You can eat spuds with skin so why not 'snips?
Especially since 'snips aren't grown in manured ground

I like small ones scrubbed, par boiled then tossed in butter and maple syrup and a little salt. Open freeze on trays before putting them in a sturdy freezer bag so you can take out as many as you like to roast.

Also, spicy parsnip soup is absolutely superb. There are lots of recipes for it on gurgle. This I either freeze in 1 pint milk cartons or by pressing a freezer bag into one of those plastic Chinese takeaway containers. Individual servings, easy to stack.

The traditional way to store parsnips (other than in the ground) is in a box in layered sand. I've never had enough of them to try that myself though

[arpoet]

When you have roast snips at Toby Carvery they have the skins on.
Any too small just wash, cut and freeze for stews, etc.