How To Freeze Carrots Recipes
HOW TO FREEZE CARROTS
Who knew there was another option to watching carrots go bad in the vegetable drawer? And it's super easy. Recipe courtesy of The Settlement Cookbook, 1965.
Provided by AmyZoe
Categories Vegetable
Time 15m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Wash and peel carrots. Start pan of water of water for boiling.
- Leave small carrots whole.
- Cut others into 3/4 inch cubes, thin slices, or lengthwise strips.
- For whole carrots, blanch in boiling water for 5 minutes.
- For diced or sliced carrots, blanch in boiling water for 2 minutes.
- For carrot strips, blanch in boiling water for 2 minutes.
- Place in container for freezing and freeze.
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- Prep your carrots. Before washing the carrots, cut off the tops to remove the green stems. Next, thoroughly wash the vegetables in cold water. Use a clean scrub brush to remove stubborn soil if any remains after several rinses.
- Set up the blanching station. Blanching—the process of briefly immersing food in boiling water—is an indispensable prelude to freezing vegetables. That’s because as veggies age, not only do they start to look worse for wear but they also lose flavor, texture and nutrients.
- Blanch the carrots. Once the water has reached a rapid boil, carefully add the cut carrots. A mesh strainer or slotted spoon will help lower the vegetables into the pot without any hot splashes.
- Cool the carrots. When the carrots have boiled according to the above cooking times, scoop them or strain them out of the boiling water and place them directly into the ice bath.
- Freeze the carrots. Now that you’ve blanched your vegetables, they’re ready to be frozen. Freezer bags are the preferred storage solution because it’s easier to squeeze excess air out of ‘em, plus they save space.
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