How to Preserve Parsnips: Freezing, Drying, and Cellaring

Parsnips are sweet, long-season roots that can be enjoyed well beyond harvest if preserved properly. Over decades of gardening in Sonoma Valley, I’ve experimented with various preservation methods, and I’ve found that freezing, drying, and cellaring all maintain flavor, texture, and nutrients when done correctly. Here’s a detailed guide based on my experience.

Table of Contents

1. Freezing Parsnips

Freezing is the fastest method to store parsnips for months.

Steps:

Wash, peel, and trim roots.
Cut into slices, cubes, or sticks.
Blanch in boiling water for 2–3 minutes to stop enzyme activity.
Immediately transfer to ice water to cool.
Drain and dry thoroughly.
Pack in airtight freezer bags or containers.

My experience:
Blanching is essential; skipping it leads to bitter, mushy parsnips. Frozen parsnips retain flavor well and cook quickly.

2. Drying Parsnips

Drying concentrates sweetness and is great for soups or instant meals.

Steps:

Wash, peel, and thinly slice roots.
Arrange slices on dehydrator trays or baking sheets.
Dry at 125–135°F in a dehydrator or oven until brittle.
Cool completely and store in airtight jars in a cool, dark place.

Tip from my garden:
Slice evenly to ensure consistent drying. Properly dried parsnips can last 12–18 months.

3. Cellaring Parsnips

Cellaring keeps parsnips fresh without freezing, perfect for winter use.

Steps:

Harvest roots after a few frosts for maximum sweetness.
Leave small amounts of soil on roots to reduce moisture loss.
Store in a cool, humid, dark environment (32–40°F).
Use boxes filled with slightly damp sand, sawdust, or shredded leaves to prevent drying.
Check periodically and remove any roots showing rot.

My experience:
Cellaring is my preferred method for long-term storage; properly stored roots last until late winter, sometimes early spring.

General Tips for Preserving Parsnips

Handle roots gently to avoid bruising.
Do not wash before cellaring unless you are drying or freezing.
Label containers with dates to rotate stock.
Store in smaller portions for easy meal prep.

Final Thought

Whether you freeze, dry, or cellar, preserving parsnips allows you to enjoy their sweet, earthy flavor long after harvest. My decades of experience have shown that each method works beautifully when roots are handled gently, prepped properly, and stored in optimal conditions. These preservation techniques ensure you can savor your parsnips year-round, straight from the garden.