Dehydrating Parsnips

  Parsnips are one of those vegetables that a lot of people have not heard of or know much about.  A parsnip is related to the carrot and to parsley.  When you see one, it almost looks like a pale carrot and like the carrot, it is a root vegetable.

    As far as taste goes, a parsnip is sweeter than a carrot but when baked it gets a very distinct nutty flavor.  A parsnip can be eaten raw, baked, roasted, fried or steamed.  They taste delicious in soups and casseroles and they add a very rich flavor to whatever dish you put them in.

Fresh from the garden parsnips. 

   My favorite way to preserve parsnips is to dehydrate them.  First you cut off both ends of the parsnips (as you would a carrot).  Instead of peeling the parsnips, I just scrub them with a kitchen scrubber.  Next, get out your mandolin and slice the parsnips.  Once they are sliced, just place them on the dehydrator tray and let them dehydrate about 4 hours.  They do not take long at all to get nice and crisp.

Sliced parsnips on the dehydrator tray

  Once they are completely dehydrated, store in a baggie or mason jar.  To use, soak them for about 45 minutes in really hot water.  You can then throw them into a soup, casserole, or even mash them up as you would make mashed potatoes but instead make mashed parsnips (which really are quite yummy).

Dehydrated parsnips

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Carole's Chatter