Parsnip Amazake

Unlocking the sugar in vegetable peels & scraps

Parsnips are one of the first things my garden produces every year, because I leave the previous year’s crop in the ground until late winter. As soon as the soil is thawed, I pull the roots and use them, wantonly, until they’re gone. Because parsnips convert some of their starches to sugars as a form of antifreeze, they get much sweeter if you leave the…