Freezing Parsnips(Easy Step-by-Step Guide)

Today I’m freezing parsnips — something I never even tasted until I was an adult. If you’re wondering can you freeze parsnips, the answer is yes… and it’s very easy.

Can you Freeze Parsnips?

Yes, parsnips freeze very well. For best quality, peel if desired, cut into pieces, blanch for 2–3 minutes, cool, and store in airtight freezer bags. Properly prepared parsnips keep their flavor and texture for about 8–12 months in the freezer. Great for roasting or boil mash and season with butter and salt.

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In case you’re unfamiliar with parsnips, they are a root vegetable with a flavor like a cross between carrot and rutabaga or carrot and turnip. You treat them similar to the way you’d treat a carrot. I suppose they’re an acquired taste, but I really, really like them!

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Video tutorial

How to freeze Parsnips: Step-by-Step Instructions

1. Scrub the parsnips to remove dirt. (If you want to peel them, do so with a vegetable peeler.)
2. Cut off the tips and top ends (stems).
3. Chop into bite-sized pieces. (Depending on how fat they are, I sometimes cut them in half first.)
4. Put the pieces in a basket. Bring a pot of water to a boil.
5. Dunk the basket and parsnips into the boiling water, and blanch for 2-3 minutes.
6. Remove from water, and rinse with cold water. Drain well. Let the parsnips cool.
7. Place your blanched parsnips into labeled freezer bags and freeze.

note: If you don’t have a blancher and only have a small amount of food you can always just use a big slotted spoon and large stock pot of water.

There you have it: freezing parsnips, the super easy and fast way to preserve this less-common vegetable.

Can you freeze Parsnips without blanching?

Yes you can freeze parsnips without blanching, but I don’t recommend it. The purpose of blanching is to protect the flavor and color of foods. Blanching stops enzyme actions and make the food last longer. However… it is a quality issue. If you know you’ll be using these up within a month or so, you could try not blanching.

If you skip blanching, plan to use your parsnips soon. They will not last as long as blanched. Use within 3–4 weeks for best quality. After that, they may develop off flavors or become dry.

I always blanch mine.

How Long Do Frozen Parsnips Last?

Frozen parsnips maintain the best quality for about 8–12 months, though they can remain longer if kept consistently frozen. Quality will be reduced the longer the time is. For best results:

• Remove as much air as possible from bags
• Label with the date
• Keep freezer temperature at 0°F or below

Freezing Parsnips for Roasting

If you plan to roast your parsnips later, cut them into evenly sized chunks before blanching. This allows you to cook them straight from frozen, no thawing needed.

Toss with oil, salt, and pepper, and roast at 425°F until tender with browned edges. This is my favorite way to serve parsnips. Combine with potatoes and carrots if you like!

Tips for Using Parsnips

Parsnips can be thawed and roasted, tossed into a soup or stew or even boiled then mashed and served with butter (or olive oil), salt and any seasoning you like. Personally roasting is my favorite method.

I shared this video on FB and got some great tips and ideas on how to use parsnips from the people there! All kinds of ideas shared. Here are a few:

Sara says: Love parsnips! Just put some in a chicken pot pie and not sure my daughter will eat potato soup anymore without them!

Reg says: LOVE parsnips. I roast parsnips, rutabaga, and turnips together in a recipe called Your Grandmother’s Vegetables.

Recipe Card

Freezing Parsnips

Instructions for freezing parsnips. In case you’re unfamiliar with parsnips, they remind me of a cross between carrot and rutabaga or carrot and turnip. I love them!

Print Recipe

Prep Time:30 minutes mins

Total Time:30 minutes mins

Equipment

• Freezer Bags or containers
• Sharp Knife 
• Vegetable Peeler optional
• Large Pot
• Blancher or basket

Ingredients

• Parsnips
• Water

Instructions

• Scrub parsnips to remove dirt, peeling if desired.
• Cut off tips and stems.
• Chop into bite-sized pieces.
• Bring water to a boil. Blanch parsnips for 2-3 minutes.
• Remove from water and allow to cool.
• Place in freezer bags/containers.
• Remove air, seal, and label.
• Freeze.

Author: Sharon Peterson

You know, I had never even heard of parsnips until I was an adult. I did not grow up eating these and had no idea what to do with them. My husband, on the other hand, grew up with a big garden and veggies that are foreign to me. I am sooooo very glad he introduced me to parsnips and a few other less common crops (at least not common to me!).

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