Inspiration needed please!

**purplemoon**

I forgot to cancel my veggie box this week (still have some left from last week too!) and we're not eating at home next few days so need to try get it all cooked/frozen today if poss so it doesn't go to waste. I could really use some of your ideas, freezing tips etc on what to do with it all please!

Ive got carrots, parsnips, leeks (lots!) 2 fennel bulbs, beetroot (5) watercress, rocket, cauli, broccoli, swede, cherry toms, mushrooms, peppers, some green leaf things (like spring cabbage?) onions and potatoes. Think onions and spuds will be ok kept cold and dark but I need to do something with the rest.

Can I freeze carrots, parsnips, cauli and broccoli to use for roast dinners? I'm thinking soups or something with some of the other stuff but only ever made a simple veggie soup before. Help!

Alfietinker

**purplemoon** wrote:

Can I freeze carrots, parsnips, cauli and broccoli to use for roast dinners?

On the basis I freeze stuff (carrots, broccoli etc) from my garden and you can buy them all frozen then yes. My book says to blanch them first (stick in boiling water for a minute and then refresh in cold water) but mostly I haven't bothered. You lose some of the colour but they've always come out fine.

I usually chop/peel them first so I can use them straight from frozen.

I'm not sure about parsnips though, never tried.

Toxic_Lemon

Ooh, this is a good one!

Mushrooms - can be lightly cooked in a little butter then flour added (to make a roux) to form a paste. Add milk and seasoning, splash of brandy/white wine optional. You've got a lovely mushroom sauce that can be added to pork chops, steak, jacket potato. Can be frozen.

Beetroot will be fine to keep as potatoes and onions.

Leeks - leek and potato soup! Or sautéed in butter and frozen.

Carrots and swede mashed with butter and seasoned. Can be frozen.

Blanch (boil in hot water for a couple of minutes) Cauli, broccoli, cabbage to freeze.

Peppers should be fine in the fridge, and cherry toms, and fennel.

You'll probably have to put watercress and rocket in a soup as it won't keep long.

Parsnips - roast them. Peel same quantity of apples. Add stock. Blitz with a stick blender or liquidise. Season. And you have the most divine Roast parsnip and apple soup - my own recipe.

**purplemoon**

Ohhh, some brilliant ideas there, thankyou! Will get started on some of them and pop back later to see if there's any more replies.

Any idea what I can do with fennel anyway please? Not used it before, which is why I've got 2 sitting in fridge now lol

squeaky

**purplemoon** wrote:

Ohhh, some brilliant ideas there, thankyou! Will get started on some of them and pop back later to see if there's any more replies.

Any idea what I can do with fennel anyway please? Not used it before, which is why I've got 2 sitting in fridge now lol

It's lovely raw in a salad

It's not bad roasted either

Otherwise... pick one...

google fennel+recipe

kathyd_2

Peppers you could slice and freeze without blanching but they would only be suitable for cooking ie pizza toppings and sauces or soups. Again with leeks (which we grow ourselves) I usually just chop and freeze without blanching and use them in soups or gently fried in a little oil and stirred through some mashed potato. The carrots, cauli and broccoli will freeze well. Parsnips - just blanch for 1 minute. I have on occasions found they are quite soft when defrosted, but have put that down to blanching them too long.

Never used fennel, so no tips there, sorry! Don't forget you can freeze soup when you've made that.