"Bob Hobden" wrote in message
...

We don't for parsnips and we've never had food poisoning from them, touch
wood

Good, that make the whole process much easier. I did wonder, as Blanching
is usually to preserve the colour of the fruit/veg, and as Parsnips don't
have much......


We have tried freezing runner beans without blanching. To be honest there
doesn't seem to be much difference in the taste or texture.

Richard