How to freeze carrots
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How to freeze carrots
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Blanched and flash frozen carrots can last up to a year in the freezer. It is worth taking extra steps to have such a convenient bag of frozen goodness ready for soups and stews.
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Ingredients
- 1 pound carrots, about 5 carrots
Instructions
- Rinse the carrots, cut off the leafy end and peel the outer layer using a vegetable peeler.
- Cut the carrots according to your preference. I freeze baby carrots whole, but I prefer medium dice for large carrots.
- Bring a large saucepan of water to a rolling boil over high heat. Use enough water to submerge all of the carrots.
- Get your ice bath ready while you wait. Fill a large bowl with cold water and ice cubes.
- Add the carrots to the boiling water and cook for two minutes.
- Drain and immediately add it to the bowl of ice water. Let it cool completely, about three to five minutes (depending on the size of the cut carrots).
- Transfer the carrots to a clean kitchen towel and pat dry.
- Line a baking tray with parchment paper and arrange the blanched carrot pieces in a single layer.
- Place the tray in the freezer and freeze until solid, about two hours.
- Transfer the flash frozen carrots to an airtight container or resealable freezer bag and return it to the freezer.
Equipments used:
Notes
- Store the frozen carrots for up to a year in the freezer.
- You can skip blanching and flash freezing if you plan to use the carrots within a month, but they will clump together and lose their vibrant orange colour faster.
- See the step-by-step instructions for more details.
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