Parsnips are usually left in the ground until they are needed. But if there are some left at the end of the winter they may be stored:

• dry (in a cool, frost-free place)
• in a clamp
• frozen. Freezing is best if parsnips are to be kept well into the spring.

To freeze parsnips:

• trim, peel, & cut the parsnip into chunks
• blanch in boiling water for 3 minutes
• cool the parsnip chunks rapidly in running water
• drain well
• when cold, place the chunks in plastic bags and tie
• store the parsnips in plastic bags in freezer

• boil the frozen chunks for 10 minutes
• or add frozen bits direct to soups or stews

Alternatively freeze parsnip mash:

• boil freshly dug parsnips
• mash cooked parsnips
• season
• freeze

Freezing parsnips is a good way to store the parsnips and maintain their nutritional value.