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.


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


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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