How to store parsnips in winter at home + at home, secrets, methods

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This amazing root vegetable has been of interest to experienced cooks for several millennia, as it is used to prepare many popular dishes. Harvesting parsnips for the winter can be done by novice housewives, teenagers and even young chefs. The product is added to soups, borscht and broths. They are used in salads as a delicious seasoning, as well as when pickling cucumbers, tomatoes and soaking apples. Fans of unusual dishes make puree from the root vegetable, which can be served with meat products. Cooks use fresh or dried parsnips to prepare seasonings for vegetable stews or soups.

The popularity of the root vegetable goes back a long way. At the beginning of our era, the Romans prepared honey desserts from it. They were served only to prominent nobles.

Parsnip puree

Children may really like this puree, as parsnips are sweet and tender.

It is necessary to peel parsnips (500 g) from the skin and cut into 1 cm pieces.
Place in a small container and pour milk over it until it completely covers the vegetable. Cook over low heat for 10 minutes until the vegetable is soft.
Pour the milk into a mug and grind the root vegetable in a blender, gradually adding milk to achieve the desired puree structure.
The dish remains to be salted and peppered. It can stand alone or act as a side dish.

Recipes for winter preparations

Winter preparations are great as an additional snack for any dish. They can be eaten with a side dish of potatoes, carrots, cabbage, meat and fish. Parsnips are a vegetable that, even when pickled, does not lose its unique taste and aroma.

A tasty and healthy savory parsnip sauce is very easy to prepare. You will need:

50 ml. vegetable oil;
100 ml. vinegar;
500 g parsnips;
2 teaspoons salt;
carnation;
Bay leaf;
200 g of tomato juice.

The last ingredient can be replaced with tomato paste with the addition of a small amount of water. We thoroughly rinse the roots under running water and place them in boiling water until soft. Next, the parsnips cooked in boiling water need to be pureed in a blender or rubbed through a sieve.

Transfer the resulting crushed puree into a saucepan with a thick bottom, add spices, salt, and vinegar. Place the mixture on the fire for 30 minutes and cook, stirring occasionally. Remove the mixture from the heat and whisk again until smooth.

Before serving, add a little sunflower oil, sour cream, and broth to the sauce.

Preparation in Korean

Root parsnips are prepared in Korean style, cut into pieces. Ingredients needed for the dish:

medium-sized root vegetables;
bulb;
3 g sugar;
salt;
25 ml. vinegar;
3-4 cloves of garlic;
50 ml. vegetable oil.

Root vegetables are peeled and thoroughly washed under running water. Peel onions and garlic. The onion is cut into rings, the garlic is crushed in a press. Sugar, vinegar, garlic are mixed with chopped parsnips. The chopped onion rings are poured with vegetable oil and the container is placed on the stove. Pour hot oil over the parsnips and leave to marinate for a couple of hours.

The preparation turns out very tasty and moderately spicy. It is advisable to serve it along with mashed potatoes, meat, and fish.

Soup dressing

You can use your culinary imagination and cook parsnips at home to season first courses. Soup dressing requires a lot of different herbs. Take:

Greens and root vegetables are washed and dried, parsnips are peeled. All ingredients are cut with a knife and sprinkled with salt. The mass is thoroughly mixed with salt. Prepare the containers - wash and sterilize glass jars. The vegetable mixture is placed tightly into prepared jars, compacted with a spoon and covered with paper. Store soup dressing in the refrigerator or cold cellar.

Parsnip soup

This spicy soup is made with parsnips and cauliflower, along with the following ingredients:

15 grams of olive oil;
1 medium cauliflower, divided into florets;
3 chopped parsnips;
2 chopped onions;
1 large spoon of fennel seeds;
10 g coriander;
5 g turmeric;
3 cloves of garlic;
1-2 green chilies;
5 cm ginger;
juice of 1 lemon.

Heat the oil over low heat in a large saucepan and add the vegetables. Fill the pan with water until the vegetables are completely covered. Cover and let them simmer for 10-15 minutes until the vegetables soften. In a separate container, fry the spices with a pinch of salt for several minutes to release their aroma.

Unfortunately, now we can’t often find parsnips on store shelves or in garden plots. Few people know that before the advent of potatoes, it was one of the most popular products in Europe. It was also called white carrot (due to its external similarity to this vegetable) and white root. First and second courses, even jam and wine, were prepared from parsnips. It owes its special popularity to the rich range of useful substances included in its composition. Because of its tonic properties, it is recommended to use it for vitamin deficiency, general poor health, or after serious illnesses. The white root can improve the functioning of the gastrointestinal tract, cardiovascular system, and remove excess fluid from the body. Its medicinal properties do not end there. Let's learn how to preserve parsnip root for the winter so that you can benefit from this miracle root throughout the year.

Features of the plant

This biennial plant has long been known to mankind and is famous for its healing properties. It has long been used for bronchitis, heart disease, and weak blood vessels. It is considered the first assistant for colic, improves digestion, and acts as a diuretic. In addition, decoctions from it have long been used to prevent baldness.

Biennial plant with medicinal properties

All this is thanks to the beneficial substances collected in this root vegetable. Among them are potassium, phosphorus, chlorine, sulfur and silicon. It also contains sugar, mineral salts, essential oils and many vitamins and minerals. Therefore, it is very important to please yourself and your family with parsnips in winter; they will be a welcome guest on any table. However, people with light skin tones should treat it with special caution, as it increases its sensitivity to solar radiation.

How to freeze parsnips

During the parsnip harvest season, the question becomes urgent: how can you preserve this vegetable for a long time?

This can be done in two ways: drying and freezing. Today we’ll talk about the second method of storing parsnips – freezing. Frozen parsnips retain a maximum of vitamins and nutrients, and in dishes they turn out tasty, with the original texture and aroma.

Wash the root vegetables well to remove any remaining soil or sand.

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

To ensure maximum shelf life for frozen parsnips, they should be blanched before freezing.

Place a pan of water on the fire and bring to a boil. Separately, prepare a bowl of cold water. If you have ice in your freezer, great! It is useful for quickly cooling vegetables after blanching.

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

Freezing parsnips in cubes

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

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

Place the parsnips in a colander again and wait until all the liquid has drained.

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

Drying

Prepared the roots. The tops were removed. Washed. Cleaned it up. Cut it as you like and dry it.

Drying can be done:

in ovens with temperatures up to 100 degrees, you will need parchment and 3 or 4 hours for the moisture to disappear from the vegetables;
special devices, according to instructions;
you can use a balcony, barn, attic so that it is warm, well ventilated and does not receive direct sunlight.
on trays in the summer.

After drying, when the vegetables have cooled, you can put them in a dark, dry place at room temperature:

in linen bags;
in bags;
glass jars with tight lids.

Try shaking them occasionally to make the taste even better. Add to first courses. Make sauces, broths, gravies with them.

If you keep dry roots at a temperature of +20 degrees and no higher, then you will be able to use them for a whole year.

Original soup dressing

An equally interesting way to prepare parsnips for the winter is as a dressing for hot dishes. To prepare it you will need the following ingredients:

For 1 kg of vegetables you need to take approximately 600 g of salt.

Wash greens and parsnips thoroughly under the tap. Let it dry. Vegetables, celery and carrots are cut into small pieces or chopped into strips (can be grated). Parsley and dill are crushed to a pasty state. The ingredients are mixed in a wide bowl. Season with salt. Then put it into steamed jars with a wooden spoon. Cover each container with a piece of foil or parchment paper. The finished product is placed in the refrigerator (you can use the basement). Used as an additional ingredient for hot dishes.

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