Freezing Parsnips(Easy Step-by-Step Guide)

Freezing parsnips is an easy way to have them ready for roasting, soups, and stews all winter. I’ll show you exactly how to trim them, core the big ones, blanch, and tray freeze so the pieces stay loose in the bag. You’ll also find a video tutorial, a printable recipe card, and how I roast them straight from the freezer.

Jump to Recipe

Can you Freeze Parsnips?

Yes, parsnips freeze very well. Peel them if you like, cut the woody core out of large parsnips, chop into ½-1 inch pieces, and blanch for 2-3 minutes. Cool, drain well, and pack into freezer bags or containers.

Frozen parsnips keep their best quality for about 8 to 12 months. You can roast them straight from the freezer, toss them into soups and stews, or boil and mash them with butter and salt.

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 a lot like you’d treat a carrot. I suppose they’re an acquired taste, but I really, really like them!

I had never even heard of parsnips until I was an adult. I didn’t grow up eating them and had no idea what to do with them. My husband, on the other hand, grew up with a big garden and veggies that I’d never tasted. I am sooooo very glad he introduced me to parsnips and a few other less common crops.

How to freeze Parsnips: Step-by-Step Instructions

1. Choose small to medium, firm parsnips. Those are the most tender and mild. Big ones work too, they just need the core removed in step 4.
2. Scrub the parsnips well to remove the dirt. Peeling is optional. If you want to peel them, a vegetable peeler works depending on just how bumpy and lumpy they are. A knife might be needed to clean things up.
3. Cut off the tips and the top ends (stems).
4. Remove the core from large parsnips. Big parsnips have a tough, woody core running down the center. Quarter them lengthwise and cut it out, or dig it out with the tip of your vegetable peeler. It’s worth the extra minute. Small parsnips can skip this step.
5. Cut into ½-1 inch pieces. Depending on how fat they are, I sometimes cut them in half first.

Note: Planning to roast them later? Cut them into 1- 2 inch thick sticks instead of cubes. See the roasting section below. You’ll want to blanch for the longer time. (3 minutes)

6. Blanch for 2-3 minutes. Bring a large pot of water to a boil, lower the parsnips into boiling water with a blancher basket.

Note: If you don’t have a blancher and only have a small amount of parsnips, you can always use a big slotted spoon and a large stock pot of water. I walk through blanching in more detail here.

7. Cool quickly in cold or ice water, then drain well. Pat the pieces dry with a towel. Extra water on the outside freezes the pieces into one big clump.
8. Tray freeze (optional). Spread the pieces in a single layer on a baking sheet and freeze until firm, then move them to bags. This keeps them loose, so you can pour out just what you need for supper.
9. Pack, label, and freeze. Use freezer bags or containers. Press as much air out of bags as you can. If you use rigid containers, leave 1-inch headspace for expansion. Label with the date and freeze.

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. Skipping it isn’t a safety issue, It’s a quality issue.

A second benefit to blanching, especially if you do not peel your parsnips, is cleaning the root. There are lots of little crevices.

If you skip blanching, plan to use your parsnips soon. They will not last as long as blanched. Use them within a few weeks . After that, they may develop off flavors or become dry.

I always blanch mine.

How Long Do Frozen Parsnips Last?

Frozen parsnips keep their best quality for about 8 to 12 months when stored at 0°F (-18°C) or below. After that they’re still safe to eat, just lower in quality the longer they sit. For best results:

• Use the oldest bags first
• Remove as much air as possible from bags
• Label with the date
• Keep your freezer at 0°F (-18°C) or below

Freezing Parsnips for Roasting

If you plan to roast your parsnips later, cut them into 1 inch thick sticks or even pieces before blanching. Pieces the same size roast evenly, so you don’t end up with some burned and some still hard in the middle.

You’ll want to blanch for the longer time (2 minutes) After blanching, dry them well and tray freeze them (step 8 above). Loose, dry pieces brown nicely in the oven. Wet, clumped pieces steam instead.

How to Roast Frozen Parsnips

• Don’t thaw them. Take them straight from the freezer.
• Toss with olive oil, garlic powder, onion powder, salt, and pepper to taste.
• Spread them in a single layer on a baking sheet. My biggest tip, don’t over crowd them.
• Roast at 400°F (200°C), stirring about halfway through.
• Fresh parsnips usually take 20 to 30 minutes. Frozen take a little longer, so start checking around 30 minutes and roast until they’re tender and starting to brown.

I roast mine straight from the freezer and they turn out great. They just take a little longer than fresh. This is my favorite way to serve parsnips. Combine them with potatoes and carrots if you like!

Should You Thaw Frozen Parsnips Before Roasting?

No, frozen parsnips can go straight from the freezer into the oven. Toss the frozen parsnip pieces with oil and seasonings, spread them on a baking sheet, and roast at 400°F (200°C) until tender and starting to brown. Expect frozen parsnips to take a little longer to roast than fresh ones but not much.

Tips for Using Parsnips

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

I shared this video on Facebook and got some great tips and ideas from folks there on how to use parsnips. 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.

How to Store Fresh Parsnips Before Freezing

Not ready to freeze yet? Fresh parsnips store well on their own.

• Keep them unwashed in a plastic bag in the refrigerator. They’ll last several months this way.
• If you grow them, parsnips can stay in the ground over winter and be dug as you need them. This will depend on how hard your ground freezes. Add some mulch for protection. Cold weather actually brings out their sweetness.
• Freeze them when you want them cleaned, cut, and ready to cook, or when you run out of fridge space.

Recipe Card

This is the brief how-to step by step. If you want more details and a video tutorial scroll up!

Freezing Parsnips

Instructions for freezing parsnips, including how to core large parsnips and tray freeze so pieces stay loose.

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
• Baking Tray optional for tray freezing

Ingredients

• Parsnips
• Water

Instructions

• Scrub parsnips to remove dirt, peeling if desired.
• Cut off tips and stems.
• For large parsnips, quarter lengthwise and cut out the woody core.
• Chop into 1/2 – 1 inch pieces.
• Bring water to a boil. Blanch parsnips for 2-3 minutes.
• Remove from water and cool in cold or ice water. Drain well and pat dry.
• Place on tray and freeze in a single layer. (optional)
• Place in freezer bags/containers.
• Remove air, seal, label, and freeze.

Notes

To roast from frozen, toss with olive oil, garlic powder, onion powder, salt and pepper, and roast at 400°F (200°C) until tender and starting to brown.

Author: Sharon Peterson

What else can you do with root vegetables?

• Freezing carrots, step by step.
• More vegetables you can freeze.
• The full freezing food guide.
• Best way to freeze Cabbage (another fall crop)

Pin This to Find Later: