Sunday, August 30, 2009


I grew parsnips for the first time and I will definitely grow them again next year. They are very easy to grow just make sure you have soil free of rocks because like carrots they will grow really funny if they hit a rock, like a split root or a spiraling root.

And again, I have too many to eat all at once so after doing some research on the Internet I found that they can be frozen.

Peel them.

Blanch them in boiling water for two minutes and then plunge them in an ice bath.

Freeze them individually and then into a zip lock bag.

I kept mine whole because I like to roast whole parsnips and carrots together when I roast a chicken or roast but you can just as easily cut them into bite size pieces.

A real winner!!!



Powell River Books said...

I haven't ever eaten a parsnip. Do they taste similar to a carrot or are they neutral in taste? My freezer space is really limited so I just leave my carrots and beets in the ground even during winter. They seem to do fine and I can go out and pick one or two when needed. I've had them last that way until early March, and by then I'm ready to start the process all over again. Saw your boat up at the cabin this weekend. We were hurrying to town so couldn't stop. - Margy

scrappy quilter said...

And you can keep them in the ground until next spring. They stay really well.

As to apples....I peel them, slice them and place 5 cups (just the right size for a pie) into a freezer bag. (You can also freeze them right in the pie plate if you want too. I don't have enough room to do that this year, however last year I did.) I add cinnamon and 2 tbsp. sugar. Shake and freeze. I then use them for pies. They freeze really well as long as they aren't bruised.


David said...

They can be dried as well. Also, I suspect that they could be pickled à la sauerkraut, which would probably be quite delicious.


Margaret said...

Parsnips don't taste like carrots nor are they neutral. They have their own taste which for me is greatly improved when roasted. Parsnips are available in the supermarket throughout the year but you might want to try growing them next year and as scrappy quilter mentioned below you can leave them in the ground much the same way you currently do with your carrots and beets.

David said...

Wow, Margy! Never eaten a parsnip? Next time you see them in the store, grab a few. Julienne them, toss in olive oil, salt, and seasonings to taste (e.g., pepper, rosemary, oregano, whatever), then roast at a good high temperature, turning them occasionally to avoid burning. Delicious! And cheap!!