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Storing parsnips
I expect this question has been asked before at some time.
I have still got a row of last years parsnips in the ground. They are in fine condition but I find some of them are beginging to sprout. I plan to dig them up, but how should I store them. I thought, perhaps, dry sand?. |
Storing parsnips
fruitbat wrote:
: I expect this question has been asked before at some time. : I have still got a row of last years parsnips in the ground. They are : in fine condition but I find some of them are beginging to sprout. : I plan to dig them up, but how should I store them. I thought, : perhaps, dry sand?. You could slice them into meal ready slices and freeze them like we do |
Storing parsnips
"Robert" wrote in message
... fruitbat wrote: : I expect this question has been asked before at some time. : I have still got a row of last years parsnips in the ground. They are : in fine condition but I find some of them are beginging to sprout. : I plan to dig them up, but how should I store them. I thought, : perhaps, dry sand?. You could slice them into meal ready slices and freeze them like we do Do you blanche them first? Mike -- .................................................. ......... Royal Naval Electrical Branch Association www.rnshipmates.co.uk www.nsrafa.com |
Storing parsnips
"Robert" wrote after... fruitbat asked: : I expect this question has been asked before at some time. : I have still got a row of last years parsnips in the ground. They are : in fine condition but I find some of them are beginging to sprout. : I plan to dig them up, but how should I store them. I thought, : perhaps, dry sand?. You could slice them into meal ready slices and freeze them like we do Do you blanch them first? -- Regards Bob H 17mls W. of London.UK |
Storing parsnips
"Bob Hobden" wrote in message ... "Robert" wrote after... fruitbat asked: : I expect this question has been asked before at some time. : I have still got a row of last years parsnips in the ground. They are : in fine condition but I find some of them are beginging to sprout. : I plan to dig them up, but how should I store them. I thought, : perhaps, dry sand?. You could slice them into meal ready slices and freeze them like we do Do you blanch them first? I'd be interested too. We've never frozen parsnips, but in general I wonder whether blanching is always as important as often stated. It's certainly a nuisance when you have a large crop to be frozen. Richard |
Storing parsnips
"Richard_G" wrote in message
... "Bob Hobden" wrote in message ... "Robert" wrote after... fruitbat asked: : I expect this question has been asked before at some time. : I have still got a row of last years parsnips in the ground. They are : in fine condition but I find some of them are beginging to sprout. : I plan to dig them up, but how should I store them. I thought, : perhaps, dry sand?. You could slice them into meal ready slices and freeze them like we do Do you blanch them first? I'd be interested too. We've never frozen parsnips, but in general I wonder whether blanching is always as important as often stated. It's certainly a nuisance when you have a large crop to be frozen. Richard That's why I raised the question. We seem to feel that blanching is not the 'be all and do all' in freezing. Mike -- .................................................. ......... Royal Naval Electrical Branch Association www.rnshipmates.co.uk www.nsrafa.com |
Storing parsnips
Richard_G wrote:
: "Bob Hobden" wrote in message : ... :: :: "Robert" wrote after... ::: fruitbat asked: :::: I expect this question has been asked before at some time. :::: I have still got a row of last years parsnips in the ground. They :::: are in fine condition but I find some of them are beginging to :::: sprout. :::: I plan to dig them up, but how should I store them. I thought, :::: perhaps, dry sand?. ::: ::: You could slice them into meal ready slices and freeze them like we ::: do ::: :: :: Do you blanch them first? :: : : I'd be interested too. We've never frozen parsnips, but in general I : wonder whether blanching is always as important as often stated. It's : certainly a nuisance when you have a large crop to be frozen. : : Richard We don't for parsnips and we've never had food poisoning from them, touch wood |
Storing parsnips
"Robert" wrote ... Richard_G wrote: : "Bob Hobden" asked :: "Robert" wrote after... ::: fruitbat asked: :::: I expect this question has been asked before at some time. :::: I have still got a row of last years parsnips in the ground. They :::: are in fine condition but I find some of them are beginging to :::: sprout. :::: I plan to dig them up, but how should I store them. I thought, :::: perhaps, dry sand?. ::: ::: You could slice them into meal ready slices and freeze them like we ::: do ::: :: :: Do you blanch them first? :: : : I'd be interested too. We've never frozen parsnips, but in general I : wonder whether blanching is always as important as often stated. It's : certainly a nuisance when you have a large crop to be frozen. : : Richard 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...... -- Regards Bob H |
Storing parsnips
"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 |
Storing parsnips
Richard_G wrote:
: "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 We had a discussion about blanching last year (broad beans) and somebody put forward the point that unless blanching took place you could not be completely safeguarded against food poisoning as even in freezer conditions, one type of bacteria(?) could multiply |
Storing parsnips
"Robert" wrote in message ... Richard_G wrote: : "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 We had a discussion about blanching last year (broad beans) and somebody put forward the point that unless blanching took place you could not be completely safeguarded against food poisoning as even in freezer conditions, one type of bacteria(?) could multiply Most references talk about breaking down enzymes rather than bacteria. But on the occasions when we've not used blanching I've not noticed any degradation. It would would be interesting to know what process the big frozen food companies use. Richard |
Storing parsnips
On 19 Feb, 14:39, "Richard_G" wrote:
Most references talk about breaking down enzymes rather than bacteria. But on the occasions when we've not used blanching I've not noticed any degradation. It would would be interesting to know what process the big frozen food companies use. Frood, that's what it was called, and it got me giggling :o) I can't beleive Findus Ltd belong to Nestle.... http://www.kzwp.com/lyons2/frood.htm Blanching, or immersing vegetables in boiling water for a short time, helps set in the vegetables' color, retains vitamins and keeps them from continuing to mature. Only peppers, tomatoes and herbs don't require blanching. Asparagus, whole stalks - 2 to 4 minutes (shorter time for thinner stalks) Green or wax beans, whole - 3 minutes Broccoli, whole or chopped - 3 minutes Carrots, small, whole - 5 minutes; diced or sliced - 2 minutes Corn on the cob - 7 to 11 minutes (depending on size) Okra, whole - 3 to 4 minutes Green peas, shelled - 1.5 minutes Squash, cubed - 2.5 to 3 minutes Zucchini and summer squash, cubed or sliced - 3 minutes |
Storing parsnips
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