Yield: 1 servings
|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