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Title: Freezing Parsnips
Yield: 1 Servings
Ingredients
1 1/4 lb to 1-1/2 lb without tops
-makes 1 pi; nt
Instructions
1. Choose small to medium, tender, not woody, parsnips.
2. Remove tops, wash, pare, and cut in 1/2-inch cubes or slices.
3. Blanch 3 minutes. Cool; drain well.
4. Pack in containers, leaving 1/4-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
Title: Freezing Parsnips
Yield: 1 Servings
Ingredients
1 1/4 lb to 1-1/2 lb without tops
-makes 1 pi; nt
Instructions
1. Choose small to medium, tender, not woody, parsnips.
2. Remove tops, wash, pare, and cut in 1/2-inch cubes or slices.
3. Blanch 3 minutes. Cool; drain well.
4. Pack in containers, leaving 1/4-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
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