1 1/4 lb To 1-1/2 lb (without tops)- Makes 1 pint
Choose small to medium, tender, not woody, parsnips.
2. Remove tops, wash, pare, and cut in 1/2-inch cubes or slices.
3. Blanch 3 minutes. Cool; drain well.
4. Pack in containers, leaving 1/4-inch head space. Seal, label, and freeze.
5. Cook frozen parsnips about 10 to 12 minutes.
Souce: http://www.justvegetablerecipes.com/veg-0047049.html
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