parsnips

[Vince G]

Been really good this year, a good size and very clean. However, I dug some up today and amongst the decent sized roots, there was a monster. Just wondering if a sugar beet seed slipped in the packet! I cut into 18 pieces and that included trimming out some of the core

[Nicos]

Well, it looks like a parsnip even though it’s a funny shape!
I’ve had a few grow like that over the years and wondered if maybe the root had hit a small section of soil with a higher amount of nutrients…bit like carrots fork in over fertile soil.
What do you use for compost? ( I’m referring to what you used one or two years earlier as I’m sure you know not to used freshly fertilised soil for root veg)

I’d be interested in seeing what other people think.

[Snoop Puss]

The monster looks like the half-long Guernseys I've grown in the past. Recommended for flavour but not pretty, that's for sure. Hope you enjoy it.

[Vince G]

The root plot would've been brassicas 2 years ago, so would've been manured heavily. Last year it was my squash / courgette bed, which I only manure in pockets where the plants go, knowing that roots are going to be there the following year. So perhaps this snip has found one of those pockets! This variety is Gladiator.

[Nicos]

Hmm…I did wonder if that might be the case….but happy to discover alternative reasons

I must say though the other more normal shaped ones look smashing. A lovely sweet variety- no doubt even sweeter after all these frosts and cold snap we’ve had!

Roasties today perchance?

[Vince G]

Do you know what sweetens them up even more? Parboiling in salted water before roasting. I was never any good at chemistry at school but salt can have a sweetening effect. Try putting a little salt in tonic water...it's bizarre

[Mark Rand]

Do you know what sweetens them up even more? Parboiling in salted water before roasting. I was never any good at chemistry at school but salt can have a sweetening effect. Try putting a little salt in tonic water...it's bizarre

Works with cucumbers and lettuce. Well not the boiling bit.

[Vince G]

From 't Internet....

"Sodium suppresses the bitter taste receptors on the tongue and enhances the perception of sweetness,"

[Mark Rand]

Burns a bit, though.

[Penellype]

From 't Internet....

"Sodium suppresses the bitter taste receptors on the tongue and enhances the perception of sweetness,"

Hmm, I think the quote should be "Sodium ions ..."

There is a world of difference between Na (sodium metal, which catches fire in water) and Na+ (sodium ion) which is found in common salt. (The difference is one electron, to be pedantic).

Nice parsnips

[Vince G]

Hmm, I think the quote should be "Sodium ions ..."

There is a world of difference between Na (sodium metal, which catches fire in water) and Na+ (sodium ion) which is found in common salt. (The difference is one electron, to be pedantic).

Nice parsnips

Told you I was no good at chemistry!

[Andraste]

We often get a fat dumpy 'snip like yours Vince G - I've always put it down to hitting a heavy patch of ground.

Never par-boil ours - just chop & chuck them in the roasting dish with the meat. You could drizzle some honey if you like a sweet glaze? They're always sweeter after a frost so I routinely peel & chop ours then stick them in the freezer - they cook just fine from frozen with the roast (as long as you don't chop them into really big pieces) & we're convinced the frozen ones are sweeter than straight from the ground (even from later harvesting).