How to freeze different vegetables?

foxgloves

Right, I'm back and it definitely does freeze well (the Delia recipe). I made extra and we thawed some yesterday and had it with some pork and it was lovely. Just thawed it, covered dish with foil and reheated in oven for half an hour or so towards end of pork's cooking time. It didn't taste any different to when I tasted it freshly cooked.

shazba

hi all i am just wondering as i seem to waste lots of veg can i freeze them raw or do i need to cook them first?

Shonagh

shazba wrote: »

hi all i am just wondering as i seem to waste lots of veg can i freeze them raw or do i need to cook them first?

Hi, I freeze raw veg all the time, just make sure you wash and prepare it first as you would before cooing it normally (slice/chop etc) and put it in a bag and straight into the freezer.

Gigervamp

If you blanch green veg like sprouts before freezing, it helps them to keep their colour. Just dunk them in boiling water for 30 seconds, then drain them.

Also, freeze the veg on a baking tray first, then put into bags. That way it doesn't freeze as a solid lump.

The_Mighty_Gusset

Personally I would blanch ALL vegetables before freezing.
I also dry them between a couple of clean tea-towels before freezing
The baking tray tip is a good one.

shazba

thanks everyone for your replies looks like i wont have any more wasted veg:T

SailorSam

I freeze veg all the time, but don't bother doing it open on a tray, i just leave it in the freezer until nearly frozen solid then give the bag a bang on the floor to separate it.

balmaiden

I did an experiment last summer when freezing our garden produce, some I blanched some I didn't. I would say that we prefer the unblanched every time. certainly no difference in colour and possibly retained more flavour.

[Deleted User]

always blanch carrotts but leeks, mushrooms and onions I just chp as they are Onions I triple wrap when they are bagged to stop the flavour going to other stuff in the freezer.Leeks I just bag up ,same with carrots.I always make extra mash, and freeze in small ice cream size balls on a plastic plate then when frozen just bag up.

The_Mighty_Gusset

balmaiden wrote: »

I did an experiment last summer when freezing our garden produce, some I blanched some I didn't. I would say that we prefer the unblanched every time. certainly no difference in colour and possibly retained more flavour.

Personally I blanch more for cleanliness, and to help kill off any spoilage organisms.
It's probably not necessary, but for the sake of 30-60 seconds in a pan of boiling water I just do it.