How To Freeze Mashed Parsnip
Parsnips, like any other root vegetable can be mashed and frozen for a very long duration and used later. This reduces the wastage as well as cost of consumption and extends the shelf-life of these delicious carrot like vegetables. Trail down to know the appropriate procedure for freezing mashed parsnips.
- Mashed parsnips
- Measuring cups
- Ziploc freezer bags
- Permanent marker
- Mix 1-2 teaspoons of butter to the mashed parsnip in order to avoid discoloration.
- Using measuring cups measure and fill the mashed parsnip in ziploc freezer bags.
- Make sure that there is no air left inside the freezer bag by leaving a half inch header space before sealing.
- Stick a label and note the date of storage and quantity of contents in the freezer bag on it using a permanent marker.
- Freeze them up to 5 months.
Mashed parsnip, frozen properly in the above mentioned way can be defrosted and used whenever required. Margarine can be used instead of butter to avoid discoloration. But be sure to add the right quantity so that it doesn’t affect the taste of the frozen mashed parsnip.
Image Credit: gardenaction.co.uk