Do you know how much vegetables are wasted because they wilt before being used? If parsnips are one of your favorite vegetables to eat, of course you don't want to let it go to waste, do you? That's why, this article recommends various tips you can use to freeze parsnips. Before freezing, make sure the parsnips have been cleaned, peeled, and briefly boiled. After that, surely the parsnips can last for months in the freezer and when you want to use them, you only need to soften them at room temperature or in the refrigerator for a few moments.
Step
Part 1 of 2: Cleaning and Chopping Parsnips
Step 1. Soak the parsnips in a bowl of cold water for 1 hour
After buying or harvesting parsnips, immediately soak them in a bowl of cold water to keep the green tips of the parsnips fresh and dissolve most of the dirt that has stuck to their surface.
If you don't have a large enough bowl, feel free to soak the parsnips in a large pot or pan
Step 2. Wash the parsnips thoroughly under cold running tap water
Basically, even parsnips purchased at the supermarket must be washed before consumption. To do this, simply run the parsnips in cold tap water and rub the surface with your fingers to remove any remaining dirt.
Don't skip this stage! Even if it's not passed, it's likely that the parsnip won't be completely clean afterwards
Step 3. Scrub the surface of the parsnips with a small nail brush
Make sure the nail brush is new and has never been used before! In particular, gently brush the parsnip roots to remove any remaining dust and dirt. Don't worry if the parsnip's surface is accidentally scratched.
- Once the parsnips are no longer peeling, continue rubbing them with the same pressure.
- Do not use a nail brush that has been used to clean your nails before.
- Save the nail brush for scrubbing the parsnip surface at a later date.
Step 4. Peel large parsnips with a very sharp knife or vegetable peeler
Generally, you don't need to peel parsnips that are young or small. However, if the parsnips are large enough, feel free to use a vegetable peeler to peel the parsnips thin. Don't peel too thickly so the parsnips don't go to waste!
If the center of the parsnip feels very stringy, feel free to cut it with the help of a knife
Step 5. Cut the parsnips into cubes about 2.5 cm thick
While it's not necessary to produce an accurate thickness, at least cut the parsnips to a thickness that is close to that size. If you want, use a special vegetable cutter that can be purchased at the nearest supermarket or store that sells kitchen utensils.
- If you're using a vegetable cutter, all you need to do is set the tool to a thickness of 2.5 cm, then press down on the tool to produce parsnips of an accurate thickness.
- If you don't have tools to cut vegetables, feel free to use a very sharp knife. Having trouble cutting parsnips with a 2.5cm-thick knife? Please use another size that is not much different.
- Basically, the thickness of the parsnips can be adjusted according to your taste, although 2.5 cm is the most ideal size for parsnips to be frozen.
Part 2 of 2: Boiling and Freezing Parsnips
Step 1. Bring a pot of water to a boil which will later be used to boil the parsnips
Fill the pot with water and turn on the stove. Once the water starts to boil, which is indicated by the appearance of bubbles on the surface, add the parsnips to it. In particular, parsnips about 2.5 cm thick need to be boiled for about 2 minutes.
Ideally, any vegetables that will be frozen should first be boiled or soaked in boiling water. By doing so, the texture, taste, and natural color of the vegetables will not change when frozen
Step 2. Drain the parsnips from the boiling water, then transfer them to a bowl of water and ice cubes
Prepare a large bowl, then fill the bowl with ice water. Then, drain the parsnips with a slotted spoon after boiling for 2 minutes, and place them in a bowl of iced water. Let the parsnips sit for 5 minutes to stop the cooking process.
- Once drained from the boiling water, immediately submerge the parsnips in a bowl of ice water.
- As previously explained, soaking the parsnips in ice water is important to stop the cooking process that will continue while the parsnips are still hot.
Step 3. Spread out a towel and arrange the parsnips on top until the texture dries up
After resting for 5 minutes in a bowl of iced water, remove the parsnips and place them on a towel. Then, lightly pat the surface of the parsnips with the same towel to dry them.
Step 4. Place the parsnips in a plastic clip bag or bag that will be vacuumed later
Then, close the bag tightly and immediately put it in the freezer. Don't forget to label the pouch with the date the parsnip was stored so you can check the expiration date.
- If frozen in a plastic bag clip, parsnips can last in the freezer for up to 9 months. However, if frozen in a vacuumed bag, parsnips can last up to 14 months.
- To prevent the parsnips from sticking together when frozen, try freezing them separately on a baking sheet first. In particular, arrange the parsnips a short distance apart on the baking sheet, then place the pans in the freezer. After the parsnips freeze, please put them in a plastic clip bag.
- Freezing parsnips can slightly alter their natural texture and flavor. Thus, the longer the parsnips are frozen, the more their texture and taste will change.
Step 5. Soften parsnips before use
When ready to serve, remove the parsnips from the plastic clip bag and place on a serving plate. Then, the parsnips can be left at room temperature or in the refrigerator until they soften in texture.
- If you want to soften the parsnips at room temperature, don't forget to cover them with kitchen paper so that the melted ice crystals don't pool at the bottom of the plate.
- Meanwhile, if you're going to refrigerate it, simply place the plate of parsnips in the fridge and let it sit overnight until it's really soft.
