Learn everything you need to know about how to freeze parsnips in this tutorial. It includes tips for how long to blanch parsnips, how long they last in the freezer, and how to cook them.
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Have a lot of veggies on hand? Tap into the full potential of your freezer! If you find yourself with a lot of parsnips from your garden, a CSA box, or the farmers market, here are some tips for how to freeze parsnips.
How to Prepare Parsnips for Freezing
- Gather the tools and equipment you will need. This includes a large pot, large bowl, veggie scrub brush, swivel peeler (optional), slotted spoon, colander, knife and cutting board, a lined baking sheet, and a freezer-safe bag or container. I love using reusable Stasher bags to freeze veggies.
- Clean, peel (optional), trim, and dice the parsnips. Cut the parsnips into bite-size pieces. I usually try to get them into 1-inch pieces.
- Blanch the parsnips in boiling water. You only need to keep them in there for 2 to 3 minutes.
- Remove them from the boiling water and transfer to the bowl of ice water. A slotted spoon is helpful here.
- Drain the parsnips and spread them out on a baking sheet lined with parchment paper or a silicone mat. Place the baking sheet on a flat surface in the freezer for a couple hours until the parsnips are rock solid. This step is optional, but I find that it prevents the parsnips from sticking together.
- Transfer the frozen parsnips to a bag or container. Seal, label, and keep in the freezer for up to 12 months.
How long do you blanch parsnips for freezing?
Parsnips need to be blanched for 2 minutes before freezing. This is according to guidelines from the National Center for Home Food Preservation. Blanching helps to preserve quality, nutrition, and texture in frozen vegetables.
Can parsnips be frozen raw?
You can freeze parsnips raw without blanching them first. Clean, peel, trim, and cut them into pieces. Then transfer them to a freezer-safe bag. However, they won’t keep as long (only 2 or 3 months compared to up to a year) and they won’t maintain their texture and quality as well as blanched parsnips.
How long do frozen parsnips last?
Blanched then frozen parsnips should last for up to a year in the freezer. Just remember to tightly seal the bag or container that holds them. They are best if used in the first 6 months of freezing.
How to Cook Frozen Parsnips
Now that you know how to freeze parsnips, you’re probably wondering how to use them in cooking! It’s best to use frozen parsnips in cooked dishes instead of recipes that call for them raw. They will get soggy if used in raw vegetable recipes.
You can substitute frozen parsnips for fresh ones in soups, casseroles, and other hot dishes. You can also roast them from frozen. Just add a few minutes onto the roasting time, and be sure to spread them out on the baking sheet so that they don’t steam each other instead of getting crispy.
You can swap frozen parsnips for fresh in these recipes:
- Celeriac and Parsnip Soup with Fried Sage
- Roasted Parsnip and Pear Soup
- Parsnip Pasta with Garlic Thyme Breadcrumbs
- Vegan Cauliflower and Parsnip Soup
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How to Freeze Parsnips
- 1 pound parsnips
- Bring a pot of water to a boil. Fill a large mixing bowl with ice water.
- Prepare the parsnips by scrubbing them clean and peeling them if desired. Trim off the ends and cut them into bite-size pieces.
- Drop them into the boiling water and blanch for 2 to 3 minutes. Remove promptly with a slotted spoon and transfer to the bowl with ice water. Let them cool in the water for a few minutes, adding more ice as needed if it starts to melt. Drain the parsnips.
- Optional: transfer the parsnips to a single layer on a baking sheet lined with parchment paper or a silicone mat. Place this baking sheet on a flat surface in the freezer (where it won't get bumped). Freeze for a couple of hours until the parsnips are frozen solid. This step will prevent the parsnips from sticking together.
- Transfer the frozen parsnips to a freezer bag or container. Seal, label, and store in the freezer. Store for up to 12 months. For the best taste and quality, use them within 6 months.
- Use frozen parsnips in soups, casseroles, and other hot dishes. You do not need to thaw them first. You can also roast them from frozen.
- Blanching then cooling the parsnips helps maintain their quality and texture. You can skip the blanching process if desired, but the parsnips won’t last as long in the freezer and won’t taste as good. To freeze parsnips without blanching, clean, trim, and peel them if desired. Slice them into small pieces and transfer to freezer bags or containers. Store for up to 2 months.
- Don’t use frozen parsnips in dishes that call for raw parsnips. They will get soggy. Stick to cooked recipes.
Enjoy this vegetable prep hack! – Lizzie