Parsnips 7th November 2017 by Nicholas Ripley Parsnips are a root vegetable related to the carrots originating in the Mediterranean. They have a sweet flavour especially after the first frost which sweetens the starchiness in the root. parsnipstransparent600#81d742 How To GrowHow To EatRecipes Dig the soil, remove all weeds and add compost. Make 1 inch deep trench and space 3 seeds 6 inches apart in March. Cover seeds with soil and then water the trench. As seedlings develop, thin to one seedling. Keep weed-free and water evenly. As leaves die off in the autumn the parsnips are ready to be carefully lifted. Raw – parsnips can be eaten thinly sliced or grated. Cooked – soups, chipped, roasted. Spiced Parsnips Soup Add 2 tsp cumin seeds to a saucepan and cook until aromatic. Add chopped onion to oil & Cook till soft then add 1 tbsp curry paste. Add 1 ltr vegetable stock to pan and bring to the boil then simmer for 15 minutes. Blend & serve with coconut cream, cumin seeds & poppadoms.