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how to freeze parsnips?
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# 1
Penny-Pincher!!
Old 19-03-2006, 11:51 AM
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Question Parsnips....Would It Be OK If........?????

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
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# 2
honey28
Old 19-03-2006, 11:59 AM
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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!!
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# 3
FunkyFairy
Old 19-03-2006, 12:38 PM
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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
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# 4
pawpurrs
Old 19-03-2006, 12:59 PM
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Yes that would work, or you could make curried parsnip soup, its delicious, i am having that tonight.
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# 5
pawpurrs
Old 19-03-2006, 1:01 PM
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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
1 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)


1 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 pur!ed, 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.
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# 6
DawnW
Old 12-04-2006, 7:12 PM
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Default how to freeze parsnips?

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.
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# 7
Greenwellies
Old 12-04-2006, 7:37 PM
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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
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# 8
fannyadams
Old 12-04-2006, 7:42 PM
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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
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at the very least - learn how to do hands on CPR (google "BHF hands only CPR" as clicky link not allowed).
Better you KNOW how to do it and never use it than to NEED it and be unable to do it.
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# 9
Murtle
Old 12-04-2006, 8:16 PM
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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
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# 10
Heth
Old 14-09-2006, 2:16 PM
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Default Parsnips, freezing?

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.
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# 11
Penny-Pincher!!
Old 14-09-2006, 2:20 PM
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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
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# 12
Heth
Old 14-09-2006, 2:23 PM
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Quote:
Originally Posted by Penny-Pincher!!
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
Thanks, so do you mean you boil them for 15 minutes, then freeze, or that you roast for 15 mins then freeze?
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# 13
Queenie
Old 14-09-2006, 2:23 PM
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Quote:
Originally Posted by Heth
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.
Do you have a bread machine? You can mash up some cooked parsnip and make a parsnip and nutmeg loaf
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# 14
Queenie
Old 14-09-2006, 2:27 PM
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Heth, to freeze your parsnips, you'll need chop them into even sized pieces roughly 1/2 -1 inch cubes then you need to boil them for 4-5 mins before cooling, packing and freezing.

Parsnip puree (ie, mashed parship) can also be frozen.

Parsnip soup can be frozen.
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# 15
Penny-Pincher!!
Old 14-09-2006, 2:35 PM
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Question

I do them a different way. I just peel and quarter and roast for 15-20 mins in hot oven brushed with oil, then take them out and freeze. When needed, I put in very hot oven and cook to crisp up for about 20 mins.

Queenie-I will try the method you have said as this would be easier in bags me thinks as mine are too long. Do you defrost before roasting them? Do you have a recipe for soup-as yours is probably beter than mine?

Ta

PP
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# 16
Heth
Old 14-09-2006, 2:36 PM
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Thanks Queenie. I think I'll make some soup for the weekend and then freeze the rest.
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# 17
Queenie
Old 14-09-2006, 2:45 PM
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Quote:
Originally Posted by Penny-Pincher!!
... Do you have a recipe for soup-as yours is probably beter than mine?
Absolutely!

Yes, I defrost the parsnips, mainly because if I put them in the hot fat in the roasting tin, it spits hot fat everywhere; I put them into hot fat to seal the outside, so I don't end up with hard centres.

I'll post the Parsnip Soup recipe in a bit.
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# 18
Queenie
Old 14-09-2006, 3:01 PM
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Parsnip Soup (Serves 4)

2oz butter
lb parsnip, peeled and roughly chopped
1 potato, peeled and chopped
1 onion, peeled and chopped
pt chicken stock
salt and pepper
1 TBsp cornflour
pt creamy milk

Melt the butter in a pan, add the parsnips, potato and onion, cover and cook gently for about 3 minutes. Stir in the stock and season to taste.
Bring to the boil, cover and simmer for half an hour.

Leave to cool slightly and then blend or rub through a sieve.

Mix the cornflour to a paste with a bit of the milk, stir into the soup and add the remaining milk.

Bring back to the boil and simmer, stirring constantly, until thickened.

To freeze: cool quickly, pour into a rigid container. Seal, label and freeze.
To thaw and serve: thaw at room temp for 4hrs, then reheat gently in a pan. Garnish with chopped parsley, grated cheese or freshly grated nutmeg.
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# 19
Mrs Veg Plot
Old 15-08-2011, 11:05 AM
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Default Freezing parsnips

Hi all

I have a large qualtity of fresh parsnips and want to freeze them to use over the comming winter. Do I need to blanch them or can I just peel slice and freeze?

Thanks Mrs VP
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Last edited by Mrs Veg Plot; 15-08-2011 at 3:49 PM.
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# 20
crazyguy
Old 15-08-2011, 11:08 AM
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Blanching them is normaly better as it kills the bacteria and preserves the colour, just 1 minute in boiling water then transfer to cold water for a few minutes then freeze
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