This is how you make them last

The right time to freeze

Everything has its optimal time, including freezing turnips.

• from the beginning of the harvest in October
• sometimes even in September
• until the end of the harvest season in November

Due to their good shelf life, turnips are sold in markets until March. For the time after that, the freezer is a good supplier, provided it has been well stocked beforehand.

Whole tubers are way too big for the chest

Turnips reach a considerable size. They are therefore always cut into bite-sized pieces for food. Conveniently, if the turnip is to be frozen, this work must be done beforehand.

1. Brush the turnip clean with a vegetable brush, preferably under running tap water.
2. Remove the outer peel from the beet.
3. Chop the tuber into small pieces. It doesn't matter whether you cut slices, cubes or sticks.
4. Fill a large saucepan with plenty of water and bring it to a boil.
5. As soon as the water is boiling, add a portion of turnips. Not too much at once or the water will cool down.
6. Cook the pieces over medium heat for approx. 5-6 minutes.
7. Take out the blanched pieces, place them in a colander and immediately rinse them off with cold water.
8. As soon as the water in the pot boils again, you can blanch the next portion until you have finished the whole amount.

Let it cool and then wrap it up

The turnips should not be placed in the freezer while hot. Before putting them in the freezer, all pieces must be completely cold and dry. But then you have to pack up quickly, label and put in the freezer.

durability

Blanched turnips can be stored in the freezer for six months. Since turnip can only be processed further when it is cooked, the frozen pieces do not have to thaw beforehand. The heat when cooking ensures that it thaws quickly.