Before supermarkets stocked tomatoes year-round, Vermonters endured months of limp root-cellared vegetables until the ground thawed enough to unearth cold-sweetened, crisp spring-dug parsnips. Chefs around the state take advantage of this sweetness in creative ways. At The Downtown Grocery in Ludlow, spring-dug parsnips might be used to both flavor a milky broth and add earthy crunch as garnish for handmade lobster ravioli with spring peas and house-grown pea greens.
Special Dishes: Handmade Lobster Ravioli with Parsnip Garnish
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