FREE: Parsnippity FRESHLY grown non gmo organic hierloom seeds

The listing, Parsnippity FRESHLY grown non gmo organic hierloom seeds has ended.

Fresh pack. Cured on the plant. One giant parsnip I just had to let go. This is for you old listia pal. You get 50 seeds. Non GMO. Fall/Winter growing giant white heirloom parsnips/carrots make excellent mashed potatoes just mix them before you boil. Free Shipping on all my seeds as always. Fresh 2020 grown by me.

The parsnip, Pastinaca sativa, is a root vegetable closely related to carrot and parsley; all belong to the family Apiaceae. It is a biennial plant usually grown as an annual. Its long, tuberous root has cream-colored skin and flesh, and, left in the ground to mature, it becomes sweeter in flavor after winter frosts. Wikipedia

Parsnip cake

See:

Parsnip "pasta"

INGREDIENTS
4 parsnips peeled and julienned
4 carrots peeled and julienned
1 red onion thinly sliced
2 tbsp (30 mL) slivered almonds or pine nuts lightly toasted
A few sprigs of fresh tarragon
Sauce
3 tbsp (45 mL) butter
1/3 cup (80 mL) all-purpose flour
1 cup (250 mL) Milk
5 oz (150 g) Canadian Mozzarella cheese in small cubes
Fresh tarragon chopped
Salt and freshly ground black pepper to taste
PREPARATION
Place vegetables in a saucepan, cover with cold water and bring to the boil. Reduce heat and cook 3 minutes in gently boiling water. Drain, reserving 1 cup (250 mL) of cooking liquid. Place them in a dish and keep warm.

In a saucepan, melt butter, then add flour all at once. Cook for 1 minute stirring constantly, then gradually add cooking liquid and milk. Increase heat and whisk until sauce thickens. Simmer for 2 minutes.

Remove from heat, add Canadian Mozzarella cheese and stir until melted. Season with fresh tarragon, salt and pepper. Pour sauce over vegetables and sprinkle with pine nuts or slivered almonds. Garnish with fresh tarragon sprigs and serve right away.

TIPS
LEARN MORE ABOUT
CHEESE MILK
NUTRITIONAL INFORMATION
Per serving
Energy: 262 Calories
Protein: 10 g
Carbohydrate: 21 g
Fat: 16 mg
(% DV*)
Calcium: 20 % / 215 g
*percentage of daily value