Veggie of the month : How about trying something different this winter. Parsnips ‘White Gem’ (Kirchhoffs) may look like rather chunky, whitish carrots but they are much sweeter. If sown this month they will be ready for harvesting in August. A delicious addition to stews and as a roasted vegetable.
To grow: parsnips need deep, fertile, loose soil that drains well so that the roots can grow to their customary length of 15 to 20 cm. When preparing the soil, remove all stones and sticks and break down clods of soil so that soil texture is fine. A good idea is to sow radishes at the same time because radishes are quicker to germinate. They open up the soil’s surface which helps the parsnip seedlings to emerge.
Harvest when the roots reach 15 to 20cm in length, gently fork them out of the ground and don’t pull them out because this damages the roots.
Cook parsnips like carrots and they may cook faster because of their higher sugar content. Scrub and scrape or peel before cooking. They combine well with Brussels sprouts, sweet potatoes and potatoes, can be grated raw and used in coleslaw, and added to stews.
