One of the best ways to store parsnips is to freeze them. This way you can save surplus parsnips and use them much later. But how do you properly freeze parsnips? What’s the best way to do it?
The first step to freezing them is to properly select the parsnips to be frozen. Choose parsnips that are small to medium in size. They must be firm as this is one of the indications of its freshness.
Wash the parsnips, making sure all the excess dirt is removed. Peel the skin off and cut into cubes that are half an inch in size.
Blanch your parsnips in a pot of water for about two minutes. Blanching is important before freezing parsnips or any vegetable because the heat destroys the enzymes and bacteria living in the vegetable. These bacteria and enzymes are responsible for changing its flavor, texture and color so never skip this part.
After two minutes, quickly transfer the parsnips in a bowl of cold water using a slotted spoon. Let it sit there for two minutes before draining the water.
Pack the blanched parsnips in vacuum bags or freezer bags. Make sure to take out as much as possible while you’re packing them. Leave at least half an inch of headspace before sealing tightly. Frozen parsnips would keep in your freezer for as long as six months.
Tags: Storing Parsnips