Michigan State University Extension
Preserving Food Safely - 01600676
10/13/97

### DRYING PARSNIPS

        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

    6.

    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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