Fearrington’s wine program is delighted to offer 10% off six or more bottles of wine purchased at The Goat! Whether you ask The Goat’s wine guru to mix and match a custom case, or you choose the bottles yourself, you’ll enjoy wines from hand-selected producers at a great value!
More about wine >
Reserve a Room
Reserve a Table >
Fearrington House Inn
Reserve a Room >
The Spa at Fearrington
Make an Appointment >
Tour Homes >
McIntyre's Books Author Events
Nancy Peacock - The Life & Times of Persimmon Wilson >
January 21, 11 a.m.
Village Calendar >
I am interested in...
Books & Authors
Food & Wine
All Things Wine
Shop gift certificates and gift cards and give the gift of Fearrington.
Shop here >
At Fearrington House Restaurant
January 31, 2014 10:27 AM | By The Chefs | 1 Comment
Why do I like Parsnips? Parsnips are an uncommon vegetable that are normally not well utilized. However, I really like the story behind them. I don’t think there is another vegetable that requires the impact of a season to influence harvesting as much as a parsnip. They are used a lot in England, and remain in the ground until the first frost. The parsnip stays in the ground because after the freeze of the first frost, all the starches turn to sugar.
A very versatile ingredient, parsnips can be used from first course all the way to dessert. You can begin a meal with it — parsnips are great in soup with apple and pear. Or, end an evening with it, as we did in our current winter menu with chocolate, caramel, sea salt and candied orange (pictured above).
Second Course Parsnip Dish
However, my favorite dish on the new menu is found in the second course — Golden Syrup Roasted Parsnip with Medjool Date & Pearl Barley. We have highlighted parsnip and built an entire dish around it.With caramel, purée, chip, crumble, served with ginger cake and medjool date, this is not a dish to be missed.
– Executive Chef Colin Bedford
Great info on parsnips. I roast them and use with medjool dates
for an escarole salad in winter. They also go in all of my vegetable
stocks! I often make my German granmother’s potato and parsnip baked
side dish too. Yum!