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Parsnip Palace F1


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Deliciously sweet roots, very versatile and nutritious
    The parsnip is native to Europe where it has been used as a vegetable since antiquity. Parsnips can be eaten raw, but more commonly they are baked, boiled, pureed, roasted, fried, steamed or added to stews, soups and casseroles for a rich flavour.
  • A taste of Europe
  • Exciting and delicious varieties
  • bake, boil, roast, steam, soup, casserole
  • Plant Attributes

    • Position: Semi Shade
    • Suitable Climate Zone(s):
      • Tropical
      • Subtropical
      • Arid
      • Temperate
      • Cool
    • Flowering Time(s): Spring, Summer, Autumn
    • Plant Type: Edibles


    • Make a selection:: Vegetables

    Availability Table

    • Season Chart:
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      • NSW/ACT
      • VIC
      • QLD
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      • SA
      • TAS

    How to use

    Preheat oven to 220° C. Place the parsnips into a mixing bowl, and sprinkle with 1 olive oil. Toss to coat, then season with salt and pepper and spread evenly over a baking sheet. Roast in preheated oven until tender and golden brown, about 30 minutes. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are tender, about 10 minutes. Season with the spices and stir for 1 minute. Pour in the chicken stock, and bring to a boil. Reduce heat and simmer gently for 15 minutes. Puree in a blender or using a stick blender until smooth in texture. Pour into a clean pot and stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper.

    General Precautions

    Not suitable for children under 3 years of age, contains small parts. Adult supervision required.

    Sizes/Options Available

    200 Seeds

    General Retail Stockists

    Bunnings Warehouse and Independent Garden Retailers