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Parsnip Palace F1

approx 200 seeds

Pastinaca sativa

SKU: 4079
Barcode Number: 5011775040790

Shipped in 1-2 business days


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Product Description

The parsnip is native to Europe where it has been used as a vegetable since antiquity. Parsnips can be eaten raw, but more commonly they are baked, boiled, pureed, roasted, fried, steamed or added to stews, soups and casseroles for a rich flavour.

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Delivery and Returns

We have a tiered postage charge system depending on the type of products you order, your location and the value of your order, please see below.
Note to WA Customers! The Dept of Agriculture and Food in WA have significantly increased their inspection fee for any seed sent into the state. As this cost is covered by us, we have unfortunately had to increase our postage charges to WA. 

Delivery Times

Your order will be processed the next business day (where possible). We aim to deliver your order within the following timeframes from successful payment, depending on your location, although there may be a slight variation depending on the postal services in your area:

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Recipe

Creamy Roasted Parsnip Soup

Ingredients

Ingredients: 1kg parsnips, peeled and cut into 1cm pieces 1 large onion, diced 3 stalks celery, diced 1 tablespoon butter 3 cloves garlic, minced 1 tbsp brown sugar 1 tsp ground ginger 1/2 tsp each ground cardamom, ground allspice, ground nutmeg 1/4 teaspoon cayenne pepper 4 cups chicken stock 1 cup whole milk 1/2 cup thickened cream 1 tablespoon olive oil Sea salt and ground black pepper to taste

Instructions

Directions: Preheat oven to 220° C. Place the parsnips into a mixing bowl, and sprinkle with 1 olive oil. Toss to coat, then season with salt and pepper and spread evenly over a baking sheet. Roast in preheated oven until tender and golden brown, about 30 minutes. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are tender, about 10 minutes. Season with the spices and stir for 1 minute. Pour in the chicken stock, and bring to a boil. Reduce heat and simmer gently for 15 minutes. Puree in a blender or using a stick blender until smooth in texture. Pour into a clean pot and stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper.
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Our Guarantee

Quality is paramount to our business, our seeds and bulbs undergo germination and growth tests before being offered for sale to ensure they comply with our strict quality standards. Through this knowledge we guarantee that all of our seeds and bulbs will grow, providing peace of mind that if they do not grow we will send you a replacement.

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