The first year that we decided to grow parsnips in our garden, we ended up with more than we could eat or giveaway. I actually had to dispose of some of them. Then after the same thing repeated in the second year, I decided it was time to learn some preservation techniques. That is when I discovered how to dehydrate parsnips.
As with most dehydrating recipes, the procedure is pretty straight forward. The variations come when some veggies need to be peeled, others thinly sliced and in some cases there is blanching involved too. Unfortunately this recipe is the triple threat. You have to perform all the previously listed tasks before you even think about placing your produce on the dehydrator trays. You can use this same recipe for carrots too, they are like two peas in a pod.
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Here’s What You’ll Need:
- parsnips
- large pot
- food dehydrator
- cutting board
- sharp knife
The first thing you have to do is clean your parsnips and then peel them before cutting them into the coins. They should be less than 1/4″ thick. The parsnips have to be blanched to prepare them for the food dehydrator. Generally it should take about 6 hours for the parsnips to be ready, after which you allow them to cool down before storing in an air tight container.
You can get the full recipe & instructions on The Purposeful Pantry blog, here…
You can watch the video below on Parsnips & Carrots – Wisconsin Garden Video Blog 477…
You can watch the video below on Linda’s Pantry Food Storage Dehydrating…
