Vegetable parsnip - my experience of growing a delicious root vegetable

When you can buy any seeds, down to artichoke or asparagus, so you want to buy everything, sow in the garden, and then try what the taste is. One day, it was from these considerations that I acquired a simple sachet with seeds, on which it was simply written "Pasternak even the name of the variety was not. I knew, of course, that there is such a vegetable parsnip, but I never sowed it, did not taste it.



  • Growing parsnips from seeds
  • Pasternak - recipes, how to cook it
  • Soup refueling
  • Fried parsnip
  • Sauce for pasta
  • Stuffed pepper
  • Sauerkraut with parsnip
  • Vegetable stew in the pan
  • Assorted in banks

Knowledge of this vegetable was minimal - it grows like carrots, only the root crop is white. Hearing - heard, read, even that parsnip ate in Russia from time immemorial, when the potatoes did not yet know: "Turnip, trouser, parsnip eat this way and that." That's all I knew.

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Growing parsnips from seeds

Seeds turned out to be quite large, and it was easy to sow them right away at the right distance (15-20 cm), then not to thin out. True, they have winglets, and the wind during sowing can blow away the seeds. That there were no empty places in the beds, choose to sow this vegetable quiet windless weather.

I planted parsnip at the end of March immediately into the open ground: the day was warm, slightly cloudy, the earth, like a steam feather, the furrows are watered before sowing and are covered with compost.

I always make very deep grooves before planting root crops (carrots, beets, radishes), fill them with a half-rotten compost, spill well and only then sow the seeds. Otherwise, on our Kuban heavy chernozem can not. Dense earth will not let grow roots into roots.


Vegetable shoots at first were lost among amicable weeds. Especially since I saw parsnip first time and could not determine it. Identify the shoots without knowing them "in person was not immediately possible, only due to the fact that with a large hardly a month and a half after sowing, I still saw a straight line among the weeds seedlings.

After manual weeding, loosening, and careful watering from the mug, the seedlings began to grow actively. And after a while no one was scared of them. Whether the spread leaves prevented the weeds, or something prevented them from growing, but all summer and until late autumn the bed of parsnips adorned the garden with carved greens, without requiring special care.

The most interesting thing for me started when cleaning the vegetable. Roots were larger than carrots, conical and very deep into the soil. I should not even have thought of pulling them out of the earth for a green tail.

At first I tried to dig it with a shovel, but when digging out the roots were broken and I only dragged them out to the light the top half, and half of the fruit remained in the ground, which had to be extracted by going down the centimeters by 30.

Then she took a fork, but it did not become any easier. The effect was, of course, better - whole root crops were added, but how many sweats at the same time it came down from me - it is necessary to tell separately.

The next year I again sowed a patch of parsnip from the same sachet. The day was warm, little cloudy, without the wind, the ground was damp, from the autumn deeply digging with compost after the onion.

Some online publications note the relative warmth of parsnip. Either the cold April influenced the germination, or the shelf life of the seeds has expired, but on a fairly long bed, exactly twenty seedlings have risen. They took advantage of freedom and took just a little: light, air, humus, irrigation water.

Knowing that the parsnip does not like the heat, I put him in the penumbra. Open to the sun it was only from morning hours to 12 days. From the shoots to the maturation of this vegetable must pass at least 5 months.


Underground pests did not touch the parsnip: maybe they found the root inedible, they left him far away - I do not know. Although, according to other gardeners, mice often harm root crops.

Before harvesting, it was necessary to cut off the leaves: there was nothing to even think about stretching for the mane - the tops of the root crops were found to be 5-7 cm in diameter.

Someone can smile, having presented my parsnip, as somewhere I met responses about diameter of a top of a root crop comparable with diameter of a saucer. But remembering my previous cleaning experience, I realized that I would not be able to dig up this crop so easily.


By the way, the parsnip from this year's harvest was much sweeter. Then I already read that it turns out that it belongs to late vegetables, regardless of the maturity period. It must be removed from the bed as late as possible, so that it takes weeks, -2, to be in the cold soil. Then the roots become more saturated and more sweet taste.

Cleaned at the end of October. And at the beginning of the month, there was a sudden frost. Peppers and tomatoes at once have disappeared - have frozen. Nothing happened to the parsnip. But, I think that the fact that parsnip I cleaned after freezing, influenced its more sweet taste and aroma.

At one of the forums I read that, it turns out, we can leave the parsnip on the Kuban for the winter in the land. Like, in the spring it becomes even larger, even digging it is easier. The taste of such overwintered vegetables is much sweeter, juicier. Need to try!

And I want to warn allergic people! Thin off, weed, peel the leaves of parsnip or in the evening, after sunset, or when it's cloudy. The fact is that the leaves of parsnip on the sun, on the heat emit some essential oils. If you have sensitive skin, you can get burns. Alas, it is checked on own experience. By the way, I was helped by the cream "Rescuer".

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Pasternak - recipes, how to cook it

The parsnip is raw - it is sweeter than carrots, spicy, like parsley. Flesh white, very dense, with a high content of solids. When fried, beautifully browned, you can not tell from potatoes to taste, appearance. You can not spoil your soup with parsnip. In the filling it is suitable for pies and stuffed peppers. From parsnip, an excellent filler for vegetable marinades and white sauce is obtained. For the winter it can be dried, mixed with other white roots - parsley and celery.

Here are some recipes I've tried.

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Soup refueling

  • 1 part of parsnip,
  • 1 part carrots,
  • 1 part of onions,
  • 1 part of red tomatoes,
  • 1 part salt.

All cut, mix well, soak for 1-2 days until salt dissolves completely and pack. You can store in the refrigerator without even freezing.

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Fried parsnip

Peel the root, cut into small pieces, salt to taste, add onions rings and fry in vegetable oil for no longer than 8-10 minutes. Serve with sour cream.

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Sauce for pasta

Cook until tender one carrot, one onion, 200 g parsnip. Tastier it turns out, if vegetables to boil in a meat broth, but it is possible to do with a broth cube. Remove from broth, mash in puree, dilute with the same broth, pour boiled pasta.

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Stuffed pepper

Grate parsnip on a large grater, carrots equally, add salt, finely chopped onion, leek. Fry everything in sunflower oil. Combine with boiled rice, stir, fill with red peppers filling. Stew for 10 minutes in sour apple juice or tomato.

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Sauerkraut with parsnip

Blanch cabbage chop, grate with salt and add, as usual, carrots, and besides it, as much chopped parsnip. To urinate and sour for ten days, piercing a pointed stick.

For 5 kg of cabbage - 300 g of carrots, 300 g of parsnip, 100 g of salt.

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Vegetable stew in the pan

Chop large parsnips, carrots, onions. Fry everything in vegetable oil, salt, add cut tomatoes, bring to the preparedness, fill with grated garlic.

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Assorted in banks

Boil the green string beans. Fry in parsnip in vegetable oil, carrots, diced. Small onions, tomatoes cut in half, stew in sour apple juice (instead of vinegar), having salted to taste. All these layers are laid in steamed jars, adding to each spoonful of grated garlic. Sterilize for 5 minutes, roll up with tin lids. In winter it goes well with boiled rice.

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