Michigan State University Extension
Preserving Food Safely - 01600676


     Scrape  or  peel parsnips,  trimming off root  and  top
ends.   Cut  in  1/8-inch slices or chop  in  small  pieces.
Blanching  is not  necessary  for  eating dry,  but parsnips
for cooking should be blanched 3 minutes in water, 4 minutes
in steam before drying.                                     

     Dehydrator:  Spread slices or pieces thinly over trays.
Dry  8 to 12 hours at 120  degrees Fahrenheit  until  crisp,
turning  slices  or  stirring  pieces  occasionally.  Rotate
trays at least once.                                        

     Sun:   Spread  slices  or pieces in a thin  layer  over
trays and place in hot sun in a well-ventilated area.  Dry 2
to 3 days, taking inside at night and stirring once or twice
a day.  Dry until brittle.                                  

     Oven or Homemade Dryer:  Spread slices or pieces evenly
over  trays.   Dry  at 120 degrees Fahrenheit  until  crisp,
12 to 18 hours, stirring  occasionally  and  rotating       
trays once or twice.                                        

     Uses:   Slices are delicious  eaten  as a  snack  alone
or with a cheese dip.   To cook  slices  or  chopped pieces,
pour  2 cups  boiling water over 1 cup dried parsnips. Cover
and simmer until tender,  30 to 45 minutes.   One cup yields
about 1 1/2 cups cooked vegetable.                          

MASHED DRIED PARSNIPS                                       

     3 cups boiling water                                   
     1 1/2 cup dried parsnips                               
     3 tablespoons butter or margarine                      
     1/2 cup hot milk                                       
     Salt and pepper                                        

     Pour boiling water over parsnips in a saucepan.   Cover
and  cook  over low heat 30 to  45  minutes,  until  tender.
Drain  well.   Mash with a potato masher or electric  mixer.
Add  butter or margarine and beat until  melted.   Gradually
add hot milk, mixing until milk is absorbed and parsnips are
fluffy.   Season to taste with salt and pepper.  Serves 4 to

DRIED PARSNIPS CONTINENTAL                                  

     4 cups boiling water                                   
     2 cups dried parsnips                                  
     1/4 cup butter or margarine, melted                    
     1 teaspoon sugar                                       
     1/2 teaspoon salt                                      
     3 tablespoons lemon juice                              
     1 cup sour cream                                       

     Pour  boiling  water over dried parsnips  in  saucepan.
Cover and cook until tender, 30 to 45 minutes.  Drain.  In a
bowl combine melted butter or margarine,  sugar, salt, lemon
juice and sour cream.   Pour into a casserole.   Pour cooked
parsnips over sauce and bake in 350 degrees Fahrenheit in an
oven 20 to 25 minutes. Serves 6.                            

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