Parsnips thrive best in light, sandy soil but can succeed in well-worked heavier soils. The soil must be fertile but not freshly manured as this will cause the roots to fork. Remove stones from beds as this will cause misshapen roots. Well drained soils can be sown from late February; wetter, colder soils are best sown towards the end of March.
Sow no later than the end of April. Sow the seeds approximately 1.5 cm deep; aiming to space parsnips 15 cm within the row and 35 cm between the rows. To avoid wasting seed by thinning out full rows to 15 cm spacing, sow 3 seeds together every 15 cm and remove the weakest 2 seedlings once they have established.
Germination can be slow (up to one month) so patience is required. Ensure the soil does not dry out between sowing and germination but avoid waterlogging. Once the seedlings have established, water moderately and keep weed free, being careful not to damage the plants. The plants will look after themselves. Stores well over winter in the ground over winter; harvest October to February as required.
Parsnips are rich in vitamins and minerals, including vitamin C, folate, potassium, and fibre.
Parsnips are a versatile vegetable and can be used in a variety of delicious dishes. Roasted parsnips are an essential component of Sunday lunches and Christmas dinners. Simply slice the parsnips, toss them in olive oil, salt, and pepper, then roast them until golden and crispy. For an extra burst of flavour, coat them in Parmesan cheese before roasting for a savoury, cheesy finish.
Another fantastic way to use parsnips is in a herby chicken traybake. Dice the parsnips, carrots and potatoes, mix with olive oil, garlic, and herbs like rosemary and thyme; add the mix into a deep tray with some chicken thighs, mix it all together and bake.
Parsnip soup is also a comforting dish for colder days. Blend cooked parsnips with onions, garlic, and vegetable stock, and season with nutmeg or thyme for a rich, creamy soup.
If you're looking for an alternative to mashed potatoes, mashed parsnips are a wonderful option. Boil the parsnips until soft and mash them with butter, cream, and garlic for a smooth, creamy side dish.