Content
- Freeze parsnips properly and make them last longer
- Freezing parsnips raw - is that possible?
- Freezing parsnips - good alternatives
- Parsnips pureed freeze
- Blanching saves the good substances
- Blanch parsnips - instructions
- Tips
It is a good option to freeze parsnips already prepared
Freeze parsnips properly and make them last longer
Parsnips are versatile. You can cook, fry or bake the "pale carrots", delicious soups and stews, crispy salads or even alternative fries from and with them. To preserve a larger amount of the vitamin-rich vegetables, it is recommended to freeze the parsnips. There are some things to keep in mind so that the good ingredients and the delicious taste remain.
Freezing parsnips raw - is that possible?
In principle yes. However, you should cut the parsnips for it. If you are freezing whole pieces of root vegetables, after thawing you will most likely have to deal with luscious pieces that taste bitter and are no longer edible.
Why is that? Upon freezing, the cell membranes are broken up by the contained water. As a result, the roots have virtually no support. Of course, this is more noticeable in a large piece than in a smaller one.
Important: Keep in mind that in the case of raw frozen parsnips, many vitamins are lost - about 16 percent per month (this applies to any raw frozen vegetables!). To prevent this, you should use other methods of freezing.
Freezing parsnips - good alternatives
Fortunately, there are two other ways to freeze parsnips:
Parsnips pureed freeze
If you would like to make a baby porridge out of parsnips for your offspring, it is worthwhile pureeing the vegetables first. In the form it is boiled, can not become luscious and lasts longer than raw frozen parsnips.
Blanching saves the good substances
The ideal method is to first blanch the parsnips and then freeze them. By blanching you reduce the vitamin loss significantly - it reduces from 16 to only four percent.
Why is that? When frozen, the tissue enzymes of the parsnip vitamins also break down at very low temperatures. However, these enzymes are largely destroyed during blanching and can therefore do no damage.
In short, if you want to freeze parsnips (or other vegetables) for more than three to four weeks, then prior blanching makes sense - especially as it also kills microorganisms and toxic ingredients. Also practical: Blanching loosens the tissue structures. This ensures that the parsnips will later cook faster.
Blanch parsnips - instructions
Here is a step-by-step guide to blanching and freezing parsnips:
- Clean and wash the vegetables. Peel the parsnips thinly. Cut off the top and bottom ends. Mince the beets as needed. Put the vegetables in boiling water for two to five minutes.
Tips
Blanch small pieces two to three, big four to five minutes.
- Drain the parsnips in a sieve. Put the prepared vegetables in freezer bags or other containers suitable for freezing.
At temperatures of at least -18 ° C, blanched and frozen parsnips are stable for around one year. Nevertheless, remember to eat the vegetables as soon as possible to minimize the loss of vitamins.