Freezing Parsnips

Today, I’m freezing parsnips. 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!).

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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Can you Freeze Parsnips

You can can parsnips, but know that they come out pretty soft. If you like mashed parsnips, canning would be perfect. But I like them with a little bit more texture, so I just freeze them.

Then, when I want to use them, I thaw them out and roast them in the oven with some butter and garlic salt. They’re really tasty that way! (You don’t have to peel parsnips if you’re freezing them, but if you do can parsnips, make sure to peel them first.)

Freezing Parsnips: Step-by-Step Instructions

Scrub the parsnips to remove dirt. (If you want to peel them, do so with a vegetable peeler.)

Cut off the tips and top ends (stems).

Chop into bite-sized pieces. (Depending on how fat they are, I sometimes cut them in half first.)

Put the pieces in a basket. Bring a pot of water to a boil. Dunk the basket and parsnips into the boiling water, and blanch for 2-3 minutes. Remove from water, and rinse with cold water. Drain well. Let the parsnips cool.

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 to scoop them out of the blanching water.

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

Can you freeze fresh parsnips without blanching?

They 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.

I always blanch mine.

Freezing Parsnips: FAQs & Tips

What Type of Blancher is That?

I have had many comments on the strainer I use in my kitchen. I absolutely love it and recommend it.

It is Polder Brand and is available at Amazon. If you are interested, here is my affiliate link: Polder Strainer

Do You Have to Blanch Parsnips Before Freezing Them?

Some people don’t blanch vegetables for freezing. I recommend blanching, however, because there are enzymes in vegetables that (even if they’re frozen) will start breaking down things. Blanching stops that action, making your vegetables freeze a bit nicer.

Tips for Using Parsnips

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:

Susan says: Around here we let them sit in the ground until Easter. Tradition in my family to have them then before they start growing again. Then they get canned or frozen.

Sharon says: I’ve done this with carrots and it works great. I covered mine with straw bales. 🙂 We overwinter our chickens in the garden, so for the most part, they would dig them up. That is why I was freezing these. But in-the-ground storage works great too.

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

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