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how to freeze parsnips?

Hi

I have a big bag of parsnips that need using up ASAP. I am cooking some today to go with the roast, but could I cook up the whole bag then freeze them ok? If so, would they just need blasting in the oven from frozen or would they need to be defrosted first? I like crispy parsnips, so would they still be crispy if frozen first IYKWIM?

Thanks in advance.

PP
xx
To repeat what others have said, requires education, to challenge it,
requires brains!
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Comments

  • honey28
    honey28 Posts: 1,546
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    I don't see why you couldn't freeze them PP - you can buy ready frozen ones in the shops. You could always just par boil them and them freeze them like that - then I think you would just need to chuck them in the oven straight from the freezer - might take a little longer to cook just.
    HTH

    PS I love roasted parsnips - my favourite - keep some for me!!
  • FunkyFairy
    FunkyFairy Posts: 866
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    I did this with a load of pasnips the other day. I did not par boil them i just cut them up and put them in the freezer.

    I will then take the out put them frozen in a roasting tin with a little oil for about 30 mins on 200oc.

    Yum Yum might have to have some tonight
  • pawpurrs
    pawpurrs Posts: 3,910
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    Yes that would work, or you could make curried parsnip soup, its delicious, i am having that tonight.
    Pawpurrs x ;)
  • pawpurrs
    pawpurrs Posts: 3,910
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    Curried Parsnip and Apple Soup with Parsnip Crisps

    This is such a lovely soup. The sweetness of the parsnips is sharpened by the presence of the apple, and the subtle flavour of the spices comes through beautifully.


    Serves 6

    Ingredients
    1½ lb (700 g) young parsnips


    1 medium Bramley apple (6oz/175g)


    1 heaped teaspoon coriander seeds


    1 heaped teaspoon cumin seeds


    6 whole cardamom pods (seeds only)


    1½ oz (40 g) butter


    1 tablespoon groundnut oil


    2 medium onions, chopped


    2 cloves garlic, chopped


    1 heaped teaspoon turmeric


    1 heaped teaspoon ground ginger


    2 pints (1.2 litres) good-flavoured vegetable or chicken stock (click here for recipe)


    salt and freshly milled black pepper


    For the parsnip crisps:

    1 medium to large parsnip (10-12 oz/275-350 g)


    6 tablespoons groundnut oil


    salt


    You will also need a large saucepan of about 6 pint (3.5 litre) capacity.


    Begin by heating a small frying pan and dry roasting the coriander, cumin and cardamom seeds – this is to toast them and draw out their flavour. After 2-3 minutes they will change colour and start to jump in the pan. Remove them from the pan and crush them finely with a pestle and mortar.

    Next, heat the butter and oil in a saucepan until the butter begins to foam, then add the onions and gently soften for about 5 minutes before adding the garlic. Let that cook, along with the onions, for another 2 minutes, then add all the crushed spices, along with the turmeric and ginger, stir and let it all continue to cook gently for a few more minutes while you peel and chop the parsnips into 1 inch (2.5 cm) dice. Add the parsnips to the saucepan, stirring well, then pour in the stock, add some seasoning and let the soup simmer as gently as possible for 1 hour without putting on a lid.

    To make the parsnip crisps, peel the parsnip and then slice it into rounds as thinly as you possibly can, using a sharp knife. Now heat the oil in a 10 inch (25.5 cm) frying pan until it is very hot, almost smoking, then fry the parsnip slices in batches until they are golden brown, for about 2-3 minutes (they will not stay flat or colour evenly but will twist into lovely shapes). As they're cooked, remove them with a slotted spoon and spread them out on kitchen paper to drain. Sprinkle lightly with salt. (If you like, you can make these in advance, as they will stay crisp for a couple of hours.)

    When the soup has been simmering for an hour, remove it from the heat, then liquidise it if possible. If not, use a food processor and then a sieve – or even just a sieve, squashing the ingredients through using the bowl of a ladle. After the soup has been puréed, return it to the saucepan, taste to check the seasoning, then, when you're ready to serve, re-heat very gently. While that's happening, peel the apple and, as the soup just reaches simmering point, grate the apple into it. Be careful to let the soup barely simmer for only 3-4 minutes. Serve in hot soup bowls garnished with the parsnip crisps.

    I make it without the apple normally, and lower the calorie count by using low fat spray, its delicious.
    Pawpurrs x ;)
  • DawnW
    DawnW Posts: 7,423
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    Does anyone know how best to freeze the parsnips my OH dug up this evening? There are quite a lot, and they are quite big. We usually have them roasted, but can't manage so many all in one go! The books etc just seem to talk about very small ones (probably best just to leave them in the ground anyway) Can you freeze parsnip puree for example? Any other ideas?
    Thanks in anticipation.
  • Hi,

    I just par boil them as I wold if I was going to roast them, then I drain them into cold water and freeze in a flat plastic container.

    Then I just pop them in the oven, from frozen when I want them!

    Greenwellies
  • fannyadams
    fannyadams Posts: 1,739
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    Make the delicious Parsnip soup off the recipies board and freeze that -
    or not coz it never seems to last in my house :D
    just in case you need to know:
    HWTHMBO - He Who Thinks He Must Be Obeyed
    DS#1 - my twenty-year-old son
    DS#2 - my teenaged son
    Barkin Things - my two rescued/retired greyhounds
  • Murtle
    Murtle Posts: 4,154
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    i par boiled a whole load last weekend, chucked them in a tub and they are now frozen awaiting to be roasted next time!

    x
  • Heth_2
    Heth_2 Posts: 472 Forumite
    I bought two bags of organic parships the other day (only 40 p!!) so now have rather alot in the fridge. I'm planning on using a couple tomorrow with dinner, but otherwise I need to freeze some of them before they go off. Shall I:
    1) chop up and freeze
    2) cook, mash alone/with potato then freeze
    3) make into soup and freeze
    4) any other ideas?

    Thanks.
  • Personally, I would make soup and freeze some to be roasted. I normally cook as usual but only cook for 15 mins, then freeze, then cook from frozen on high to crisp up.

    PP
    xx
    To repeat what others have said, requires education, to challenge it,
    requires brains!
    FEB GC/DIESEL £200/4 WEEKS
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