Michigan State University Extension
Preserving Food Safely - 01600677
10/13/97

FREEZING PARSNIPS

    Choose smooth roots.  Woody roots should not be frozen;

they
 will be tough and  tasteless.   Remove tops, wash  and

peel.
 Cut into slices or chunks.  Blanch in boiling   water

or
steam for  3 minutes.   Cool, pack, label and freeze.    

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