|That's not a parsnip!|
|That's not a parsnip either!|
|Now that's a parsnip....|
In France, panais tends to be somewhat looked down upon, as a humdrum dish for starving peasants, but lately they have come back into fashion. So far we have made an excellent sausage and bean hotpot covered with slices of parsnip, potato and carrot; a parsnip and pumpkin soup, with Sweet Dumpling and Gold Nugget squash; and a roasted vegetable accompaniment to a roast chicken (thanks Gaynor and Tim, it was meaty).
The big one remains, challenging and taunting us. We'll put him in a sand box in the barn to keep him moist and juicy until we're ready to eat him. There's another sowing for Christmas... and the chicken we called Marion Morrison is turning out to be John Wayne...