Someone at work said to make the best roast parnsips its a good idea to freeze them overnight and thaw them out the next day. Has anyone tried this?
I make ginger beer and adopt the same approach with the root ginger as freezing it bursts the fibres containing the aroma and flavour. When thawed out the ginger is soft, springy and oozing flavour. I guess ginger and parsnip are pretty similar in their fibrous make up. Just dont fancy soggy parnsips though!
I found the biggest difference to the taste of parsnips was to remove the central core before roasting them (no I didn't believe it either until I tried it lol)