We have some beautiful parsnips for your pot this week along with a recipe for caramelized parsnip skillet, I have saved the last of the celery for this occasion. For those of you who haven’t had parsnips before, they are delicious!!!! Parsnips are closely related to carrots, but they are much sweeter, and they do not store as well. This may be why you don’t see many parsnips at the grocery store. They can get “rubbery” relatively quickly. Also, proper harvesting of parsnips require the soil to not be washed off. This helps to keep them crisp. We will be brushing off the field dirt before we pack them, but you will need to wash your roots before you cook them. Enjoy-
1 bunch of parsnips sliced
1 bunch of celery with leaves chopped
2 T butter
1/8 t nutmeg
salt and pepper to taste
Melt butter in skillet and add the parsnips, celery, and seasonings. Sautee for about 20 minutes on medium heat or until parsnips begin to brown. Serve hot.
Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions. Remove the dry outer husks entirely from the tomatillos and wash the fruit well. Leave whole; do not peel or remove seeds. Add enough water to cover the tomatillos in a large saucepan and boil them gently until tender, about 5 to 10 minutes. Add bottled lemon juice or citric acid to the hot jars, 1 T of lemon juice for pints, 2 T lemon juice for quarts. Fill hot tomatillos loosely into hot jars, leaving ½-inch headspace. Cover with the hot cooking liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
Pint jars………………………………………40 minutes
Quart jars……………………………………45 minutes
What’s in the bag-
Have a great week everyone!