Carrots are a versatile veggie that can be taken pleasure in fresh in the summer season or cooked from frozen throughout the year. Freeze some at the peak of harvest and you’ll be able to enjoy them in soups, stews and as a side dish any time.
To maintain the very best taste over the long term, pick the right carrots. The carrots you freeze should be as fresh as possible. If you grow them in your garden, try freezing them shortly after you select them, ideally within 2 hours. Remember that smaller sized carrots are typically more tender and flavorful. Do not utilize carrots that are dry or cracking– they will not hold their flavor or texture through the freezing process.
The process of freezing involves 3 main actions: chopping, blanching and cooling, and the real freezing.
Carrots are best frozen in little pieces, however you can freeze really small carrots entire. Depending on the methods you prepare to utilize them, you can, to paraphrase late-night infomercials, dice, piece or julienne. Start by cutting off the tops and pointers. Peel the carrots and then slice into the wanted shape and size.
Blanching is vital for a lot of veggies you are planning to freeze– the enzymes in the veggie, if left uncontrolled, will eventually break down its nutrients and decrease its texture and taste. Blanching ruins the enzymes before the veggies are frozen. Prior to blanching, fill a large bowl with ice and cold water and keep it convenient.
To blanch sliced carrots, include them to a pot of boiling water, about 2/3 complete, and cover. Blanch whole, little carrots for about 5 minutes, and sliced carrots for 2-3 minutes.
Now for that ice water– as soon as the carrots are done, plunge them in the cold water to guarantee they do not get overcooked. Keep them in the ice water for the exact same length of time that you blanched them. If you blanched whole, little carrots for 5 minutes, you must cool them for 5 minutes.
Drain pipes the carrots and then place them in the bag or container you are using for freezing. If you use plastic bags, ensure that they are developed for use in the freezer.
With dry packaging, you just position the carrots in your selected container, leaving head area for them to broaden. To tray pack, place cooled, well-drained carrots in a single layer on a tray and let them freeze before packing. Tray packaging leaves the carrots different instead of frozen in one solid block, which can be better for determining when you require them in a recipe.
You can keep frozen carrots for about 10 to twelve months.
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