Freezing Parsnips
Instructions for freezing parsnips, including how to core large parsnips and tray freeze so pieces stay loose.
Print Recipe
Equipment
- Freezer Bags or containers
- Vegetable Peeler optional
- 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.