Parsnip Palace F1

Botanical Name: Pastinaca sativa

approx 200 seeds
NZ$5.35

Details

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.

How To Grow

Sow thickly as germination can be sporadic, 5mm (1/4in) deep, firm gently and keep moist. Seedlings appear in 21-28 days. Directly into finely prepared soil in a garden bed or pot. Grow in sun or semishade in a rich well-prepared soil. Thin out to 15cm (6in) apart. Feed fortnightly with liquid fertiliser and keep well watered. Harvest: Harvest 18-20 weeks from sowing.

When To Plant

Spring through to Autumn, Winter too in warm northern areas.

Harvest

18-20 weeks

Sow

Spring, Summer, Autumn, Winter

Soil Type

well drained

When

Spring through to Autumn, Winter too in warm northern areas.

Where

Directly into finely prepared soil in a garden bed or pot. Grow in sun or semishade in a rich well-prepared soil.

How Sow

Sow thickly as germination can be sporadic, 5mm (1/4in) deep, firm gently and keep moist. Seedlings appear in 21-28 days.

Care

Thin out to 15cm (6in) apart. Feed fortnightly with liquid fertiliser and keep well watered. Harvest: Harvest 18-20 weeks from sowing.

Our Seed Guarantee

If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.

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Recipe

Creamy Roasted Parsnip Soup

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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