Parsnips · uncommon
Guernsey
A heritage variety that's been around since the 1800s. Half-long roots that are easier to dig up than the full-length types, and wonderfully sweet after a good frost. Old-fashioned in the best possible way.
in the kitchen
Parsnip crisps
Peel into long ribbons with a vegetable peeler, toss in a little oil, and bake at 180C until golden and curling. Salt them hot. Impossible to stop eating.
more parsnips to grow