Parsnips

[Booldawg]

Someone at work said to make the best roast parnsips its a good idea to freeze them overnight and thaw them out the next day. Has anyone tried this?

I make ginger beer and adopt the same approach with the root ginger as freezing it bursts the fibres containing the aroma and flavour. When thawed out the ginger is soft, springy and oozing flavour. I guess ginger and parsnip are pretty similar in their fibrous make up. Just dont fancy soggy parnsips though!

[Lueclue]

I haven't tried this as I tend to just barboil them, score them and put them in a touch of really hot olive oil.

I would imagine freezing them would mean that they would be watery?

[funnygirl]

I do mine the same as Lue.
But I have prepared them early in the morning and bunged them in the fridge in readiness for boiling first.

[Jugglering]

I found the biggest difference to the taste of parsnips was to remove the central core before roasting them (no I didn't believe it either until I tried it lol)

[Quoi]

I know parsnips are sweeter if you dig em up after they have been 'frosted' so maybe there's logic in this.