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Freezing Turnips or Parsnips

Turnips with greens.

Whether you have a late harvest or found a good sale at the market, these vegetables can be easily frozen for later use. When freezing them, selection is the first step. Then follow a few simple steps to prepare them for the freezer. This is a guide about freezing turnips or parsnips.



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Article: Freezing Turnips or Parsnips

Picture of turnips.

Selecting High-Quality Turnips or Parsnips:

Select small to medium, firm turnips or parsnips that are tender and have a mild flavor. Look for crisp green tops as an indicator of freshness. Turnips should be firm without a lot of roots. Parsnips should be firm with no soft spots or cuts. Larger parsnips tend to have woody cores. Both vegetables will have the best flavor in the early spring after a winter of frosts. If growing your own, keep them in the ground as late in the season as possible. Frost will only improve their flavor.

Preparing for Freezing:

Cut off tops, wash, peel and cut into 1/2 inch cubes.

Blanching Time:

Water-blanch for 2 minutes or steam-blanch for 3 minutes. Cool promptly and drain. Turnips and parsnips can also be fully cooked before freezing.

Best Freezing Method(s):

Dry Pack

Pack blanched or fully cooked turnips or parsnips in suitable containers, leaving 1/2 inch headspace. Seal, label and freeze.

Suitable Packaging:

Freezer containers should be moisture and vapor resistant and should not be prone to cracking or breaking at low temperatures. Containers should provide protection against absorbing flavors or odors and should be easy to label. Suitable packaging for freezing turnips and parsnips includes freezer-grade plastic bags, rigid plastic containers, glass containers, heavy-duty aluminum foil and foil containers.

Maximum Storage Time:

10 to 12 months at 0ºF.


Add frozen turnip or parsnip cubes directly to dishes while cooking.

Tips & Shortcuts:

You can keep turnips and parsnips frozen right in the garden all winter long. You can protect them from alternate freezing and thawing in the fall, by covering them with a thin layer of mulch. Once temperatures drop below freezing, push the mulch aside and let them freeze in the ground. Then recover them with a thicker layer of mulch so they stay frozen. Dig them up and thaw in a cool place as you need them.

Refrigerating Turnips and Parsnips:

Store unwashed in perforated plastic bags for 7 to 10 days. They can also both be stored at room temperature for nearly as long.

By Ellen Brown

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Here are questions related to Freezing Turnips or Parsnips.

Question: Freezing Turnips

Do turnips need blanching before freezing?

By Shelley

Most Recent Answer

By Anonymous08/11/2011

Yes. Peel, cube, blanche for 2 minutes, cool in an ice bath, drain and allow to dry on a towel before placing in freezer storage containers.

Question: Freezing Turnips

I have a lot of turnips, how to freeze them?

By Ralph

Most Recent Answer

By Anonymous12/27/2011

Clean, dice, blanch for 2 to 3 minutes, immediately place in an ice bath to stop cooking process, drain, lay out on a towel, pat dry, place in freezer bags with as much air removed as possible, place in freezer and there you have it ;-)

Question: Freezing Turnips

Can you freeze turnips and what do you do to prepare them for the freezer?

By Sandra A.

Most Recent Answer

By Anonymous09/12/2011

Here's a guide I submitted last week that gives instructions and blanching time for assorted vegetables including turnips. If you also want to freeze the turnip greens the chart shows greens too.
If it helps you give it a thumbs up for me ;-)

Question: Freezing Turnip Roots

How do you freeze turnip roots so that they are not be soggy?

By Marie

Question: Freezing or Canning Turnips

How do you freeze or can turnips?

By Louise E

Most Recent Answer

By Bonnie N.11/26/2013

Can you freeze a whole turnip?

Question: Freezing Turnips

How do you freeze turnips?

By J.D.

Most Recent Answer

By Anonymous10/31/2011

Dice and water blanch for 2 to 3 minutes. Be sure to give an immediate ice water bath after the blanching to stop the cooking process. Drain, pat dry and remove as much air from the freezer bag as possible to reduce freezer burn.

Question: Partially Frozen Turnips

I recently harvested my turnips and didn't have time to prepare them for freezing. I had left them in the garage for a few days. When I started to prepare them, it looked as if they had started to freeze. Is it still safe to blanch and freeze them?

By ENE B from Wooler, ON