Frozen parsnips?

[bobleponge]

I have been given a ginockerous parsnip (it really is that big) to make curried parsnip soup, but the recipe was forgotten. I am going back to work in 2 days this time for 5 weeks so am asking if:
a Parsnip will survive fine in a cold unheated house for that time or
b Can I cut and chip it and put in freezer?

If freezer, do I blanch first or just cut to size and straight in?

All help as always happily received

Thanks

[Nicos]

Have you considered steaming it until cooked, mash it - and then freeze it???
Be quicker to make the soup when you do ( I'm thinking this is a puree soup and not a chunky one??)

BBC - Food - Recipes - Curry parsnip soup

http://www.schwartz.co.uk/recipedetail.cfm?ID=1174

Gourmet Britain - Recipes - Curried Parsnip Soup

curried parsnip soup

There's a few recipes if you do have the time and ingredients!

ps...'Richard Gere' not been in contact yet!

[Flummery]

I'd stick it somewhere outside in a big bucket of sand - (re Snadger and clamps)

[vicky]

I'd like to know how to freeze parsnips too (I dug a massive load for someone today as I won't be back there before christmas and she wanted to have them with her turkey dinner and didn't feel up to working out how to make a clamp), I suggested freezing them but we weren't sure about blanching first?

[rustylady]

I don't blanch any of my veg before freezing. Have tried both ways and no difference, except if you blanch they go soggy.

[valmarg]

Delia does a recipe for Parmesan-Baked Parsnips in her Christmas book. I'm sure you will be able to find the recipe on deliaonline.

Basically what you do is make a mixture of flour, grated parmesan cheese, salt and pepper. Peel and cut the parsnips up and put in a saucepan and add boiling water to cover them and add salt. Put on a lid, bring to the boil, and boil for three minutes. Drain the parsnips in a colander, and whilst they are still steaming drop a few at a time in the flour mix so that they are evenly coated. As they are coated all coated they are ready to cook, refrigerate or freeze. To freeze open freeze on a baking tray, and when frozen bag up. Allow to defrost before baking.

That is a rough idea of her recipe, but I'm sure the full version will be on her website. We have used it several times when we've had a bit of a glut.

valmarg

[lottie dolly]

i have frozen parsnips,either chop and freeze no blanching,or leave chunky and part roast in the oven with a drizle of olive oil freeze when cool,this way is nice when you want some quick for a roasting,cook from frozen alowing the same cooking time as norm,no lose of taste either way,