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Ah well me being a lazy trout just peels and freezes0
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Not majorly, but try a batch of both and you will taste a difference in them !0
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I have somehow ended up with two huge bags of parsnips that I do not remember buying...but we love roast parsnips in this house and I thought I might prepare and freeze some ready for roasting.
I have some questions if people can help, thank you!
Should I par boil first? (I have read people saying you should and some saying you shouldn't, has anyone tried both and therefore can compare?)
Do I have to open freeze before putting in bags? I have room in my freezer to squeeze bags of prepared parsnips but no room at all to put a tray/plate of parsnips to open freeze, would this be a problem?
Can I cook them from frozen?
I saw someone mentioning putting honey on before freezing them....I usually add honey to my parsnips about 10 mins before they are cooked, how does it work tossing them in honey before freezing?
Thanks so much in advance!0 -
I par boil mine and then put portions in a freezer bag and freeze. When I need them for a roast dinner I take them out as Im starting to prepare everything and they are defrosted by the time they're ready to go in the oven. They are absolutely fine this way!
Btw, delia does a lovely parsnip soup. Oh and she does parmasan parsnips for christmas which can also be frozen. Par boil then straight into a flour, parmasan (plus s&p) mix to coat whilst the are still steaming. Gorgeous!£2019 in 2019 #44 - 864.06/20190 -
butterfly72 wrote: »I par boil mine and then put portions in a freezer bag and freeze. When I need them for a roast dinner I take them out as Im starting to prepare everything and they are defrosted by the time they're ready to go in the oven. They are absolutely fine this way!
Btw, delia does a lovely parsnip soup. Oh and she does parmasan parsnips for christmas which can also be frozen. Par boil then straight into a flour, parmasan (plus s&p) mix to coat whilst the are still steaming. Gorgeous!
Thank you very much! No Parmesan parsnips here as I am allergic to dairy but I will check out the soup0 -
I just prepare and open freeze, when you need to use them, take them straight out of the freezer and pop them in with the spuds for 15-20 minsBlessed are the cracked for they are the ones that let in the light
C.R.A.P R.O.L.L.Z. Member #35 Butterfly Brain + OH - Foraging Fixers
Not Buying it 2015!0 -
I just peel them, bung them into bags and freeze them - I havent really found much difference in cooking times or taste.0
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I do the same as meritaten. Never bother with par boiling, open freezing or whatever.
When I cook them, I take a few out of the freezer about 1/2 hour before I want to cook them. Then drizzle honey over and cook for about 1/2 hour0
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