January through March has always been a great time to grab some parsnips out of the garden. Practically the only thing out there besides some kale and oh what a treat! Just a little nub of green is all that really remains above ground from the prior growing season so it’s always a bit of a challenge to know which are the biggest ones and which should be left for later (or even later to let them grow a bit in the spring). Anybody who cooks or likes parsnips is a rockstar in my book.
Potatoes / Parsnips / Olive Oil / Salt / Pepper