Parsnip Wine

• 4 lb. parsnips
• rind and juice of 2 lemons
• rind and juice of 2 oranges

Parsnips dug in January are the best for wine. Scrub, remove bad and rusty portions, dice. Boil together with the fruit rinds until parsnips are just tender. Strain, stir sugar into liquor, add chopped raisins, fruit juice, yeast and nutrient. Continue fermenting with a little added sugar for as long as possible. Keep to mature for 18 months and rack several times during this period.