Parsnips White Gem
- Sweet and tender roots - Roots are medium-long.
- Parsnips are easy to grow even on poorer soils and are winter hardy.
- Sow from March until mid May.
- Row distance 35 cm or wider. Thin the plants later to a distance of 10-15cm.
- The harvest starts in autumn but the taste improves after frost.
- Can stay in the soil over winter.
- Suitable for all soil types, performs best on clay.
500 seeds Cert. Org.(GB-ORG-6)
Roast Parsnip & Chestnut Salad
- 500g parsnip - quartered
- Olive oil
- 200g cooked and peeled whole chestnuts
- 2 sprigs rosemary
- 1 tsp clear honey
- Salad leaves or spinach
How to -
- Heat oven to 200C/180C fan/gas 6.
- On a baking tray, toss the parsnips with some oil, season and roast for 20 mins.
- Remove from the oven and stir through the chestnuts and rosemary, then drizzle over the honey and roast for 10-15 mins more.
- Leave to cool.
- Toss the leaves with oil and some seasoning, and pile onto a serving plate.
- Top with the parsnips, chestnuts and any juices from the tray.