We are still working our way down the rows of parsnips and carrots left in the veg garden. Both have been exceptionally good - then we have ideal soil here. Loam with no stones - in fact, if we find a stone it is a cause for celebration!
This parsnip is a record breaker. 3 lbs, over 24 inches long. These kitchen tiles are 12 in squares.
Or in another measurement - at least two pans of soup per parsnip!
Here is a recipe I tried today:
700g of chopped parsnips
2 cloves of garlic
Onions and garlic are gently fried and you add:
1 tsp of curry powder
1 tsp each of cumin, turmeric, coriander and ginger.
Simmer with 1 litre plus of veg (or chicken ) stock for about 45 mins and then blitz.
It is quite thick and I have been adding more water with each serving.
We have had a few dry days with clear skies and sunny periods which have allowed us to see the flocks of Brent geese as they come off the Norfolk marshes and head to the sugar beet fields which are now mostly harvested. When there are 100 plus in a V formation it can be quite noisy.