Freezing parsnips

Yield: 1 servings

Measure Ingredient
1¼ pounds To 1-1/2 lb without tops Makes 1 pint

1. Choose small to medium, tender, not woody, parsnips.

2. Remove tops, wash, pare, and cut in ½-inch cubes or slices.

3. Blanch 3 minutes. Cool; drain well.

4. Pack in containers, leaving ¼-inch head space. Seal, label, and freeze.

5. Cook frozen parsnips about 10 to 12 minutes.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-02-95

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