How to freeze carrots and parsnips?

carrots and parsnips are best stored in the kitchen, in a mesh bag or plastic produce bag in the crisper drawer. They can also be stored in tupperware or glass jars, although these are generally only good for a few months as they will quickly turn from bright white to dull and spotted.

How to freeze parsnips and carrots together in the same container?

Since parsnips and carrots are both root vegetables, they can be frozen together in the same container. However, there may be a slight loss of flavor when freezing them together since they do have slightly different flavors. One way to combat that is to add some citrus or herbs like dill when you prepare them for freezing.

How to freeze parsnip and carrots?

When freezing carrot and parsnip puree, you’ll want to peel them first. You can either do this by peeling them when they are still tender or after they have frozen. The latter method will allow you to easily remove the skin once thawed. You can also use a food processor to do this as well.

How to freeze parsnips and carrots together?

When I want to add a little more variety to our carrot and parsnip puree, I just add a few diced parsnips and carrots together. Parsnips are a little sweeter than carrots, so adding them to the carrot puree adds a nice contrast in flavor. Plus, they are easier to peel and blend than carrots, so they are an easy addition to this carrot and parsnip puree.

How to freeze parsnips and potatoes?

The best way to freeze these root vegetables is to peel them first. Parsnips and potatoes should be scrubbed clean and cut into uniform pieces. After the vegetables are cut, place them in a bowl of water and then drain. Add ice cubes, fresh parsley or dill sprigs, and season with salt and black or white peppercorns. Let sit for about 30 minutes, then drain and pat the pieces dry on paper towels.