[shokkyy]

Hmmm, maybe I'll try that then, though my parsnips always seem to be pretty thick by the time I dig them up. Maybe if I cut them into halves or quarters I'd get away with it.

[DD.]

If your parsnips are big, I'd get rid of the core.

However I'be been doing that for years with the smaller ones as a matter of course and found it was a waste of time and parsnip.

You just need to decide your own dividing line between coring or not!

[Growster...]

We've had the best ever year for parsnips, and we aren't halfway through them yet, so Mrs G is freezing some when convenient, and the others are quite happy left in the ground.

Interesting point about sweetness back there - most of ours have gone down straight, and get about 18" long. I dug a very squonky one with about five fingers, and as we had so many, I left it on the soil, and forgot about it.

After the heavy snow we had, the first job was to dig up some more last Sunday, and as it was so wet and muddy, I gave up after two, and discovered the fingery one, so that went in the barrow as well.

The fingers were about 1.5" thick, and had clearly been frozen solid, but the flavour was really the best I've ever tasted, it was pretty damn good, so my humble experiment has proved something or other, but after rambling on here, can't remember what it was now...;0)

(The dog loves parsnips, so she's leaping about all day too...)!

[Grubbypaws]

I freeze parsnips that I have left over in February, when I dig the surplus up.
They freeze very well and don't seem to lose their flavour.
Blanch them for about a minute, chop them into quarters and place them all in a sealed tub.

Why dont you just freeze them whole without blanching? If Growsters post is anything to go by it should improve their flavour 

[8doubles]

If your parsnips are big, I'd get rid of the core.

However I'be been doing that for years with the smaller ones as a matter of course and found it was a waste of time and parsnip.

You just need to decide your own dividing line between coring or not!

With Gladiator i never core them as they are rarely woody, even the monsters*.

*cue the photo ! 

[DD.]

It's already had its yearly outing!

[shokkyy]

Don't even know what variety I did last year, it was a free packet from DT Brown.

[lettice]

Why dont you just freeze them whole without blanching? If Growsters post is anything to go by it should improve their flavour  

I've always blanched and it does keep the colour and flavour in, well works for me.
I know many who don't blanch, modern freezers are much better these days. But I've always done it and its no hassle really.
I quarter them as I can just grab the amount I like, usually for roasting and quartered is the perfect size. Also quartering allows me to remove the core if its a bit tough on some of them.

The frost certainly improves the flavour, so keeping them in the ground over winter till Feb is well recommended.

[Growster...]

I freeze parsnips that I have left over in February, when I dig the surplus up.
They freeze very well and don't seem to lose their flavour.
Blanch them for about a minute, chop them into quarters and place them all in a sealed tub.

Why dont you just freeze them whole without blanching? If Growsters post is anything to go by it should improve their flavour 

Yes, I wondered about that too 'Paws!