Tuesday, September 20, 2011

Freezing Food: Cauliflower & Carrots

Well this is the last of the Freezing Food Series.  With summer coming to an end the freezing of vegetables is also coming to an end.  The freezer is pretty full of vegetables with a little room for apple sauce and apple filling and I think that will hopefully keep us stocked for the rest of fall and most of winter.
For this post I combined both cauliflower and carrots.  I figured it was easier to blanch these two vegetables using the same pot of water. 

The cauliflower: 

1.  Bring a pot of water to a boil.  While you wait for the water wash and dice the cauliflower.
2.  Prepare a cold water bath (bowl of water and ice cubes), a cookie sheet and something to scoop the cauliflower.
3.  When the water comes to a boil drop the cauliflower in the hot water for 2 minutes.  Then scoop out and put in cold water bath.
3.  After a few minutes scoop out cooled cauliflower,  lay on a cookie sheet and freeze. 
Once they frozen put cauliflower pieces in bag.

The carrots:
1.  Peel and chop  carrots ahead of time.
2.  Then drop carrots in a pot of boiling hot water for 1 minute.
3.  Scoop carrots out and drop in cold water bath. 
4.  After carrots are cooled down lay on a cookie sheet and freeze.  After all the vegetables are frozen bag them and freeze till ready to use.

Shredded Carrots:  One thing I found handy in the freezer are bags of premeasured shredded carrots for carrot cake. 
1.  Wash, peel and chop carrots.
2. Measure 1 cup of carrots and put into the food processor.  Pulse till carrots are shredded.

3.  Scoop 1 cups of shredded carrots and drop in a labelled sandwich bag.  Later on this winter use for your baked goods. 

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