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.
- 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.
