How to Store Parsnips: 3 Methods for Storing Parsnips

Parsnips (Pastinaca sativa) are a type of root vegetable belonging to the parsley family. Their oblong, conical shape could easily be mistaken for a white carrot. They are high in fiber, potassium, and vitamins C and E. In terms of taste, they're richer and earthier than carrots without the overpowering flavor of other root vegetables like radishes and raw turnips. If left in the ground to mature after the ground freezes, the starches in the parsnip convert to sugar, leading to a sweeter flavor. You can eat parsnips raw, but cooked parsnips tend to be more flavorful. Parsnip recipes often call for a melange of other root veggies and tubers, such as sweet potatoes, beets, rutabagas, and leeks.

If kept at room temperature, fresh parsnips will last one to two weeks. To extend their shelf life, store root vegetables in a root cellar, refrigerator, or freezer. If you need parsnips to last longer, keep them away from fruits and vegetables that emit ethylene gas (the gas responsible for ripening), such as apples, avocados, and bananas.

Whether you've purchased parsnips from the grocery store or harvested them from your own garden, these three storage methods should do the trick.

1. 1. Store freshly harvested parsnips in a root cellar. When harvesting parsnips from your own garden, consider storing them in a cool, dark place like a root cellar, basement, or shed. The ideal conditions are between thirty-two and forty degrees Fahrenheit with a relative humidity of ninety percent. Remove the green stems before storing parsnips and sort out parsnips with soft spots or bruises. It's best to store parsnips dry, so resist the urge to rinse them off. Instead, brush away excess dirt with your hands or a rag. Store parsnips in two layers in a box or bucket and cover them with sand, clean sawdust, or peat moss. When stored properly, parsnips can last up to six months in a root cellar.
2. 2. Store parsnips in your refrigerator’s crisper drawer. If purchasing parsnips from the grocery store, loosely wrap parsnips in dry paper towels and seal them in a plastic bag or airtight container. Place parsnips in your refrigerator's vegetable crisper drawer. They should last for at least two weeks in the fridge.
3. 3. Freeze parsnips. Before placing parsnips in the freezer, cut them into one-inch cubes and blanch the cubes in boiling water for three to five minutes. After a few minutes, immediately plunge them into a large bowl of ice water to stop them from cooking. Remove the parsnips from the ice water and use a paper towel to dry them off. Spread them out in a single layer on a parchment-lined, rimmed baking sheet, place them in the freezer, and allow to freeze completely. Then place the frozen parsnip pieces into a freezer bag or airtight container and store them in the freezer for eight to ten months. Alternatively, you could make a parsnip puree and place it in the freezer for ten to twelve months.

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