How to prepare parsnips for storage. In the freezer

During the harvest season, parsnips become topical issue- how can you save this vegetable for a long time?

This can be done in two ways: drying and freezing. Today we’ll talk about the second way to store parsnips - freezing. Frozen parsnips retain a maximum of vitamins and nutrients, and in dishes it turns out delicious, with its original texture and aroma.

Wash the root crops well to get rid of any remaining soil or sand.

Peel the parsnips. The easiest way to remove the skin is to cut it with a knife or a vegetable peeler (you shouldn’t scrape it off with a knife like with carrots - it will be difficult and ineffective).

So that frozen parsnips have maximum term storage, before freezing it must be blanched.

Put a pot of water on the fire and bring to a boil. Separately, prepare a bowl with cold water. If you have ice in freezer- perfect! It is useful for quickly cooling the vegetable after blanching.

Cut the parsnips into pieces that will be used in the future for cooking. It can be cubes, straws or grated parsnips.

Freezing parsnips in cubes

When the water in the pot boils, add parsnip cubes to it and blanch for 2 minutes after boiling again.

Drain the parsnips in a colander and quickly lower the blanched cubes into ice water. The colder the water, the faster the heat treatment process will stop.

Throw the parsnip back into a colander and wait until all the liquid has drained.

Spread a towel on the table (for example, I use a waffle towel - it absorbs moisture well) and spread the chilled parsnip cubes in one layer.

After about 30-60 minutes, the cubes will dry well.

Prepare a flat tray or cutting board wrapped in cling film. Put the parsnip cubes on the board, transfer it to the freezer. If you have a flat drawer in your freezer, as shown in the photo, you can use it to freeze food.

The temperature in the freezer should be -18 degrees and below.

After 3-4 hours, parsnip cubes will freeze well and can be packed in bags or containers.

To keep the freeze better, try to get as much air out of the bag as possible. shows how to remove the air from the bag using a straw for drinks.

Pack both bags and containers with frozen parsnips in an additional bag or wrap with cling film. Sign the freeze, indicating the expiration date.

Freezing parsnips with straws

The steps will be the same as in freezing parsnips in cubes. The only clarification is that if the straws are very thin, then blanching will take 1 minute from the moment the water boils again.

Freezing parsnips, grated

Grate the peeled parsnips on a coarse grater, if this is too difficult, then you have come across a rather fibrous parsnip. Set it aside for another cut, such as cubes, and try grating another root vegetable.

Boil water in a saucepan. Transfer the grated parsnips to a sieve and plunge it into hot water right in the sieve. Hold for 1 minute.

Allow the liquid to drain and spread the grated parsnips on a towel in a thin, even layer.

When the root crop dries well, it can be packaged in bags. Try to make blanks in small portions, distributing the grated mass along the plane, and not in a lump - it will then be easier to break it off and add it to the dish).

Next, you need to let the air out of the bag well and transfer the parsnips to the freezer for long-term storage. Don't forget the extra packaging of the product and the label with information about the shelf life.

Shelf life frozen parsnips will differ depending on the method of cutting the root.

Parsnip cubes and strips can be stored 10-12 months , and it is advisable to use grated parsnips within 6-7 months .

It is not necessary to defrost parsnips before adding them to the dish. Remove or break off (in the case of a grated frozen vegetable) required amount parsnips and add to the dish with heat treatment at the right stage of cooking - a frozen vegetable will quickly defrost in hot broth, frying or stew.

kerescan - Jun 23rd, 2015

How much do you know about parsnips? No, now we are not talking about the famous poet Boris Pasternak, but about a root crop whose history goes far back to the Inca culture of Peru, or it is correct to call it aracachu - this is how the Quechua Indians designated this plant.

The benefits of this product can not be overestimated! Parsnip is rich in carotene, vitamin C, carbohydrates and essential oils, and root crops also contain vitamins B1, B2, PP, mineral salts and also essential oils. Having a slightly spicy taste in the upper part of the root closer to the stem and a sweet mild, slightly carrot-like taste, going down, being easily digestible, parsnips occupy a leading position among all root vegetables.

Previously, parsnip was used as an ingredient in moonshine tincture to improve appetite and improve mood, as it has a tonic property, can strengthen the walls of blood vessels and improve digestion. Also, if a person was seriously ill, he was given water infusion on parsnips (100 ml with 1 tablespoon of honey 3 times a day for half an hour before meals). Treated like this for one month.

Due to the high content of potassium, parsnip removes excess water from the body very well (in ancient medicine it was used as a diuretic), improves blood circulation (in modern medicine it is actively used to treat cardiovascular diseases, prevent angina attacks in coronary insufficiency and heart neuroses) also has a positive effect on nervous system because it has a calming effect.

It improves potency, enhances sexual desire.

Parsnip is also useful for diabetics, as it contains a large amount of fructose and sucrose that are harmless to them.

Few people know, but parsnips can relieve spasms in the gastrointestinal tract, as well as attacks of hepatic and renal colic. It is also used to relieve spasm of blood vessels. It is ideal for hypertensive patients, with angina pectoris and muscle cramps.

Harm and contraindications

Parsnip increases skin sensitivity sun rays, so it should be used carefully for people with fair and sensitive skin, especially before going to the beach.

Sometimes there is an individual intolerance to the product, this happens very rarely.

As you can see, parsnip is not just a plant, but a miraculous medicine that everyone should always have at hand. It keeps wonderfully in the winter and is easy to grow in your garden in the summer! In winter, it must be stored in the basement at a certain level of air humidity (it is necessary that it be as dry as possible) and the temperature is slightly over plus. To be completely sure, you can still fill it with sand, but then you need to make sure that the sand is always wet. You can also store parsnips frozen in the refrigerator.

Many do not dig up parsnips at all for the winter, but simply cut off the foliage, and leave the root in the ground, spudding a little. So it will last until spring.

So, thanks to parsnips, you and your family will always be healthy!

Like many other plants, parsnip has long been famous for its beneficial and even healing properties. This led to the existence of many ways of its preparation. Parsnip recipes will be of particular interest to people suffering from diseases of the heart, blood vessels and organs of the digestive system. In addition, this plant acts as a diuretic and is the first helper for colic, and some people often use it even to prevent baldness.

Such a variety of applications of parsnip necessitated its proper storage in winter period, therefore, we will talk about the methods of harvesting this miracle plant further.

V modern world there are a large number of various options for storing vegetables, fruits or berries, but drying is the oldest and most proven. Our grandmothers also prepared for the winter in this way, so when answering the question: “How to prepare parsnips for the winter?” you should start with it.

Having dug up the required number of root crops in the fall, they are thoroughly washed under cold water. running water(it is necessary to remove even the smallest grains of sand), cut into small circles (several millimeters thick) and laid out in one layer for drying. Several drying methods are possible. Some housewives prefer drying parsnips in the oven, others leave them on a well-lit windowsill, and still others simply place the workpiece in a spacious hanging cabinet for long-term drying.

If you decide to dry in the oven or microwave, then be sure to monitor the temperature. (shouldn't be too high), since the circles can simply burn out. It is better to leave the oven door open, constantly stirring the root crop. It is not necessary to bring the process to the end, because slightly dried parsnips can perfectly "reach" at room temperature.

The process of drying a plant without an oven will take longer, but the quality of the final product could be higher. So, leaving the parsnips to dry in the sun gives you more time to control the process.

After the plant has acquired the desired appearance, it can be sent back to the oven and warmed up thoroughly, and after it has completely cooled down, all that remains is to put the workpiece in a clean glass container and put it in a dark cabinet.

Important!To prevent food moths from starting in dried root crops, it is better to close the jars tightly with sealed lids: metal or polyethylene.

If you suddenly doubt the quality of dried parsnips, then in the middle of winter you can get it out of the cans and dry it again in a preheated oven (10 minutes will be enough). So you can get rid of not only dampness and mold, but also destroy possible pests.

The total storage time of the dried plant should not exceed one year, since over time the parsnip loses its healing properties(the dried root contains vitamins, mineral salts, sugars and easily digestible carbohydrates).

Freezing parsnips

Recently, the easiest and accessible way harvesting fruits for the winter (including parsnips) was their freezing. At first glance, there is nothing complicated in this process, but each culture has its own subtleties.

So, for example, before moving on to freezing parsnips, it must be thoroughly washed, peeled and dried well. After that, the fruit is cut into small cubes, the size of which depends on how exactly you plan to use the plant. If in the future soups will be prepared from it, then it is better that the cubes are 1-1.5 cm * 1-1.5 cm, or the parsnip is cut into strips 0.5-1 cm thick.

In the event that the frozen parsnip eventually turns into a puree, it is worth freezing it in wheels or large pieces. If you wish, you can experiment with curly slicing of the root crop.

Sliced ​​parsnips are laid out in freezer bags and tightly closed. after releasing excess air from there.

Important!All pieces should be distributed in a bag in a maximum of two layers, otherwise it will be difficult to achieve quick and high-quality freezing.

Frozen vegetable can be used the next day, taking it out of the bag right amount cubes.

Frozen parsnips are used both for making soups or purees, and for creating your favorite sauces or as a component of salads.

If you are more accustomed to messing around with conservation, then we suggest that you pickle parsnips. To complete this task, for one kilogram of root crop you will need 250 g of salt and vegetable oil no pronounced odor. First, wash and peel the root well and let it dry completely.

Next, cut it into small pieces or straws (as in the previous version), mix with salt and arrange in sterilized jars. A piece of cloth is placed on top of the cut and oil is poured so that it covers the contents of the container by 10-15 mm. Now it remains only to seal the jars tightly and place them in a dark, cool place.

Those housewives who prefer parsnip soups should like the method of harvesting the plant as a dressing for first courses. In this case, in addition to your favorite root crop, you will also need parsley, dill and celery, which are thoroughly washed, peeled, dried and cut into pieces 4-6 cm long. In total, 600 g of salt should be taken per 1 kg of greens.

Carrots (it is also often used for dressings), celery and parsnips should be grated on a coarse grater, add salt, mix well and arrange in small pasteurized jars, compacting the contents well with a spoon. Then each jar is covered with parchment paper and placed in the refrigerator for storage.

Did you know?The characteristic peculiar smell of the plant is a consequence of the presence of butyric acid octylbutyl ester in its composition.

Parsnip Sauce

Most often, housewives use one of the above methods for storing parsnips, however, prepare the plant for winter is possible, making a sauce out of it. For 500 g of root crop you will need 200 g tomato juice or paste, 50 ml of sunflower (can be olive) oil, 100 ml of vinegar and 2 teaspoons of salt. You should also prepare some spices - a few bay leaves and cloves.

To begin with, the parsnip itself is washed under running water, then placed in boiling water and boiled over medium heat until it becomes soft. As soon as the vegetable reaches the desired condition, it is taken out and whipped with a blender (you can use a sieve, but in this case the process will take you much longer). After that, the resulting mass is poured into a saucepan, all the remaining ingredients are added and left on fire for half an hour, stirring occasionally so that it does not burn.

How to plant and grow parsnips. How to prepare seeds and sow correctly? How to harvest and store crops. Agrotechnics of parsnips (10+)

Growing parsnips and how to store them

If spice does not grow in your garden, then you are not a full-fledged summer resident. Those who are engaged in horticulture, and grow parsley, dill, celery and other spices, have very little interest in sowing and growing such a root crop as parsnip. And this, unfortunately, is not correct.

If, in scientific terms, then parsnip it is a honey plant of biennial and perennial herbs. In our case, we are considering a plant of biennial herbs. It is very similar to carrots. This root crop does not require additional care. It needs sunlight to grow well and quickly and is resistant to cold and drought. In summer, parsnips will decorate your garden well. Growing parsnips is very easy and does not require much effort. Moreover, given its usefulness and excellent taste, you are obliged to plant it in your garden.

Parsnip is very useful for the body and has a positive effect on the circulatory system. Fresh seeds are required for sowing, this is one of the features of this plant. The safety of seeds lasts about a year, and the germination rate does not exceed fifty percent. It's not that hard to grow it. It is important to grow in the first year, so that the second has its own seeds. The predecessors of this plant are cabbage, onion, cucumber and potato. After planting carrot celery, parsnips should be planted no earlier than three years later.

Planting seeds

Parsnip seeds are planted in early May. At the end of autumn, compost is placed deep into the ground; at the beginning of spring, the earth is cultivated with a harrow, leveled and made denser. For growing parsnips, it is better to take sandy loam or loam, and so that it falls on this area where you are going to plant it. the largest number sunlight. Parsnip sativa contains essential oil. And therefore, to work with it, you need to protect your hands. Its seeds are very hard to germinate.

Before planting, they require some preparation, namely, soaking the seeds in water for a couple of days, while the water needs to be changed 1-2 times a day, and they need to be germinated in a cloth soaked in water, periodically wetting it. Germination should take place in a warm room. At the last stage of germination, the seeds must be placed in refrigerator compartment for up to three hours. Seeds that have germinated must be sown in moist soil; seeds will not sprout in dry soil.

Parsnips are sown in a row. The approximate distance from one row to another is 25-35 cm. Planting 0.5 g of seeds is carried out on the 1st square. m, placing them at a depth of 1.2 cm, but not more than 1.6 cm.

After three weeks, the first shoots appear, and the seedlings must be thinned out immediately, and then, as the plant grows, loosen the ground weekly so that the roots can breathe freely.

How to properly care for parsnips

It needs to be watered from time to time, fed and periodically loosen the soil. When working with parsnips, be sure to wear protective gloves, as the essential oils contained can harm your skin, causing burns. The most insidious enemy of the plant is the carrot husband and aphid; when parsnips bloom, it especially actively harms the plant.

Seed collection

If you leave the root crop in the ground, then after the winter it will bloom, and its bushes will interfere with other plants. Therefore, in the fall it must be transplanted. Parsnips begin to bloom in June. It is necessary to collect seeds regularly, as they crumble to the ground and the wind carries them around the site. After you have collected the seeds, they need to be sorted out from the defective ones. In the spring, you can start planting again.

How to properly store parsnips

It is necessary to store at a temperature of about 0. The plant must be dug up with a pitchfork, cut off the tops, then dried and lowered into the cellar in the sand, which should be slightly moistened. If you don’t have storage space, don’t worry, feel free to leave it in the garden, after throwing some earth on it. If you want to store parsnips in dried form, you need to do the following - before the onset of winter, the plant is dug up, washed in cool water, cut into rings and then laid out on paper.

After it dries, you need to place it in an oven and heat it up, then it must cool down. Then pour into a jar, seal with a lid. If you want to store it in the refrigerator, you need to peel the parsnips and cut them into pieces, put them in a bag and be sure to release the air. Then we put it in the freezer.

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Parsnip is the closest relative of celery and has the scientific name Pastináca, which means "food", "feed" or "nutrition" in Latin. Before we had potatoes, it was one of the main vegetables in the diet. This biennial plant is easy to grow. It blooms in June and July with small yellow flowers. It has a juicy strong root and stem with green leaves.

Parsnip has a pleasant sweetish-spicy taste and aroma. Contains carotene and vitamin C, for which it is recognized worldwide as garden culture the highest category. It also contains a lot of fiber, potassium, vitamins B and PP.

Growing and harvesting parsnips

Only agricultural varieties are cultivated, wild poisonous varieties are not suitable for consumption. First, seedlings are grown from seeds, and after diving, plants are planted in open ground.

Only seeds collected in the previous season are suitable for planting, they cannot be stored for two years, they lose their properties. If they are left over from a previous harvest, it is best to use them in traditional medicine.

The whole plant is eaten, salads are made from its young greens, but the root is especially useful. After planting, it forms in the first year and matures in the second.

It is harvested at the end of September and in October before the onset of frost. Dig up, remove the tops, wash thoroughly, then dry. Like all root crops, it retains its useful and taste qualities for a long time if properly stored.

How to store root parsnips for the winter

It is not always possible to grow it, so harvesting often takes place in a store or market. You need to choose only elastic roots white color, without dark spots, cracks, immature spots, etc.

There is different ways how you can make an excellent preparation for cooking various dishes from the root.

So, consider where to store parsnips for the winter is best.

in the cellar

• in boxes with wet sand, digging in the roots so that they do not touch each other, and leave 1 centimeter from the top;
• can be folded on a newspaper-lined shelf so that the roots do not touch each other.

In the basement

Storage methods are the same as described above:

• in boxes with wet sand;
• on shelves lined with newspapers.

On the balcony

This is a great option to keep parsnips fresh at home during the winter. For this, the method described above is used.

The sand in which the root is stored must be constantly moistened. The room temperature should not exceed 3°C.

in the ground

This vegetable is perfectly stored directly in the soil in which it grows. You can not remove it from the garden if you have moderately cold winters in your region.

To do this, the bed is spudded by 5 centimeters and the tops are cut off. You can sprinkle with straw if there are severe frosts and dig in March or April.

It is necessary to remove the plant from the garden in the spring before the tops grow, otherwise all its benefits will be spent on the formation of seeds.

Drying

Prepared roots without tops should be thoroughly washed and gently cleaned. Then cut into circles, cubes or long slices and dry. Drying occurs in one of the following ways:

• in an oven preheated to 100 ° C, on a baking sheet with parchment, 3-4 hours until moisture is lost;
• in a special device according to the instructions;
• in a dry and warm, well-ventilated place, away from direct sunlight - on a balcony or attic for 3-4 days;
• at home in the summer on the spacing.

When the pieces reach a moisture-free consistency and become elastic, they need to be cooled. Leave the stock in a dark, dry place at room temperature, the best container for harvesting:

• linen bags;
• bags with a zip lock;
• glass jar with a tight lid.

You can take the package with the blank to the balcony, to the pantry or store it on the door in the refrigerator.

The shelf life of dry roots at a temperature not exceeding 20 ° C is up to 12 months in any container.

In the freezer

Peeled roots can also be frozen. In this form, they perfectly retain their taste. The following methods are suitable for this:

• entirely in a tightly tied bag;
• grate the parsnip root on a grater and pack in batches;
• cut into circles or cubes, packaged in batches in portions;
• cut into cubes with carrots, onions and bell pepper, freeze for soup and stew;
• grate and add fresh herbs, freeze in ice molds - for soup, stews and salads;
• dried in a tightly tied bag.

The shelf life of frozen parsnips, at a temperature not exceeding -15 ° C, is up to 12 months.

In the form of blanks

You can preserve the fresh root in pieces or whole.