so, these prefrozen roast potatoes and parsnips....

[iPodForLifeNotJustForChristmas]

I keep reading and hearing about people prearing the roast potatoes and parsnips and freezing them for use on a later date.

how do you do it, how long do they cook for, do they need defrosted??????

I just know I cant be arsed doing on christmas eve, but I feel a bit like doing them now, so , any help send it this way please!!!

dunno but i'd be interested to find out, want to enjoy xmas not spend it in the kitchen!

i was about to start a thread on this!

too right!! I just have this strange urge to do something now if I can...

You dont even need to freeze them now really. Put them in the fridge and just stick them back in the oven for between ten to fifteen mins on the big day

really - I thought they would go all mank between now and then?!

Not alot of room in fridge now - only a tiny one chez iPod.

Its really the parboiling thing I want to get out the way - cant stand washing sauspans and would rather do it anyday than christmas day!

Oh right ,I thought you meant totally do them and then reheat on the day.

If you do freeze them remember to lay them out on a tray in the freezer ,dont just bung them in a bag or they will freeze in a massive clump and be no good for anything

just googled it and found it on Googd hOUsekeeping - would you ever, I'm 27 FFS not 57!!!

Anyhoo, it is just as simple as parboil, freze on a flat tray, bag them when frozen, and bung in the oven to roast for 40mins!

Anyone brave enough to join me in doing this - I so dont want to be responsible for wasting all the parsnips and potatoes on my own!

i'm trying to figure out whether there's enough room in my freezer to actually do this! it's only a freezer compartment and it's crammed full, mostly by the xmas duck! might try parboiling them the day before and fridging them.

you could also try what my mom does and just not parboil, she just cuts the spuds into segmants, washes and drys them on kitchen towl and puts them into the roasting tin an hour before the roast is done, rolling them around to coat them in oil. they always turn out lovely for her

well my parsnips are frozen in a bag ready to rock, so I'm just gona take my chances with roasting for 40mins, fingers x'd this will do the trick if not no doubt you'll all hear about it!

Parsnips are parboiled, covered with Parmesan and black pepper and in the freezer.

Ditto savoury mash stuffing.

are you sure this is going to work

am looking forward to the update [girn]

am very suspicious of freezing veg and expecting the same kind of taste as fresh tbh

How long does one par-boil for? Must depend on spud size I suppose, but I usually cut medium spuds into two or three pieces.

And for parsnips? Never thought to par-boil them - do you leave them whole or half them?

Twig

The only one we do is parsnips, it really really works, bung them in goose fat which gets very hot anyway and Bobs your Uncle.

Halve them.

• I knew it was 'halve'! >>>scuttles off annoyed at own spelling error>>>

So, assuming I have halved them and cut my spuds in two or three pieces, how long for par-boiling.

5 mins some say 10 for very fluffy spuds - but i cut mine small and the insides go to nothing if i do 10. So 5 mins for me. Drain well.

my mojo stopped working and I decided not to bother, lost any desire to do anything quite quickly!!!

Hope it works for everyone!

I usually boil mine and shake to make them fluffy - can you freeze the potatoes till even if they are fluffy edged?

coat parsnips in honey and rock salt. Just done mine and now they are cooling for freezer.
credit to lulumama who is in the bar tonight for honey suggestion.

MerrilyTooBuzzi - oh I love the sound of that and am def going out to buy parsnips tomorrow. So can you you explain exactly how to do them this way. Have you just par boiled them, or have you already roasted them and will re-heat on Xmas day? If so, how long for? TIA [

STOP! I did this about three years ago, courtesy of Good Housekeeping, and the potatoes were crap. I think putting frozen pots in hot fat brought the temperature down too much. I can't remember exactly why they were horrible - I just remember thinking that I'd never do it again. Tomorrow, I'll parboil them, then rough them up with some flour in the pan. Then, when I cook them on Monday, they'll be lovely and crispy,

not too much salt !! and somtimes a spoon of brown sugar, the really soft one too for extra caramelisation !!

I havnt roasted the parsnips just parboiled them.
They are on a roasting tray, so Xmas morning i will get them out in ready to roast.

I wont be doing spuds until the day. Its not much bother and i know how i like em.....Parboil (5 mins), fluff them, drain for 15 mins put on cool baking tray add olive oil and cook.

Apparently some famous person said his secret was to cook roast spuds starting with cold tray and oil. ie dont warn in oven first before adding spuds.

on Anthea's xmas special she said you can roast them the day before and warm them up in the oven on the day. Am sorely tempted, anyone tried this?