My brother in law came for a brief visit to Suffolk last weekend. He has been living abroad for 8 years and I felt like treating him to some country fare. I cooked a turkey and dug up some parsnips which have successfully thrived the complete winter without any tending from me! The experts say that parsnips are at their best in January and February so I scrubbed them and roasted them with a small amount of olive oil and sprinkles of rosemary. They stole the show. Every last one was consumed and they tasted so sweet. Now is the time to eat, local to you, parsnips.
Ironwork Like No Other