- Fall through spring
- Parsnips resembles a carrot with a pale cream colored skin. Its tough and woody texture softens when cooking
- Parsnips can last in a cool setting for up to three months.
- Bring a large pot of water to a boil. Cut parsnips into large dice. Blanch for 3 mins, then remove and plunge into ice water for 3 mins. Pat dry and place in freezer bags.