Here's how to do it right

Freezing parsnips raw - is that possible?

In principle, yes. However, you should cut the parsnips for this. If you freeze whole pieces of the root vegetables, after thawing you will most likely be dealing with sausage pieces that taste bitter and are no longer particularly palatable.

Why is that? When freezing, the cell membranes are ruptured by the water it contains. As a result, the roots no longer have a hold, so to speak. This is of course more noticeable with a large piece than with a smaller one.

Important: Bear in mind that when you freeze parsnips raw, many vitamins are lost - around 16 percent per month (this applies to all raw frozen vegetables!). To prevent this from happening, you should use other methods of freezing.

Freezing parsnips - good alternatives

Fortunately, there are two other methods of freezing parsnips:

• Puree the parsnips first and then freeze
• Blanch the parsnips first and then freeze them

Freeze pureed parsnips

If you want to conjure up baby porridge made from parsnips for your offspring, it is worthwhile to puree the vegetables first. It is cooked in the form, does not become soggy and lasts longer than raw frozen parsnips.

Blanching saves the good stuff

The ideal method is to first blanch the parsnips and then freeze them. By blanching you reduce the loss of vitamins considerably - it is reduced from 16 to only four percent.

Why is that? When frozen raw, the parsnip's tissue enzymes break down vitamins even at very low temperatures. However, these enzymes are largely destroyed during blanching and therefore cannot cause any damage.

In short: If you want to freeze parsnips (or other vegetables) for longer than three to four weeks, this is it Prior blanching makes sense - especially since it also kills microorganisms and toxic ingredients will. Also practical: blanching loosens the tissue structures. This ensures that the parsnips will cook faster later.

Blanching parsnips - instructions

Here is a step-by-step guide on how to blanch and freeze parsnips:

1. Clean and wash the vegetables.
2. Peel the parsnips thinly.
3. Cut off the top and bottom ends.
4. Chop the beets as needed.
5. Soak the vegetables in boiling water for two to five minutes.

1. Drain the parsnips in a colander.
2. Fill the prepared vegetables into freezer bags or other containers that are suitable for freezing.

At temperatures of at least -18 ° C, blanched and frozen parsnips can be kept for around a year. However, remember to consume the vegetables as soon as possible to minimize the loss of vitamins.