Veg help needed

mrbadexample

Top 3 veg: swede, cauliflower, runner beans. :drool:

heretolearn_2

Does anyone know if I can freeze carrots (sliced?) and how.

I've ended up with a massive bagful and there's no way we'll eat them up before they go manky.

Any recipe ideas? So far I've made a beef and carrot stew, and we like roast/glazed carrots more than boiled. Not keen on carrot soup.

TrixieB

Yep just boil for about 5 mins then plunge into cold water drain and freeze when cold or jsut be lazy like me and throw them in without doing all that - but occasionally I get a batch turn grey, not sure why...

Barneysmom

I did our cabbage a la James Martin last week, it was the best cabbage I've ever had.

Slice the cabbage thinly.
Chuck a generous nob of butter in frying pan and melt it.
Add the cabbage and add a cupfull of boiling water with a pinch of salt.
Cook for 5 minutes, give it a stir now and then, and it's done.
I'll never boil cabbage again, it's beautiful.

slowandsteady_2

Maybe have a browse at the frozen veg section? I find it cheaper in some ways as there is no waste. I usually have whole green beans, mixed florets, peas, sprouts, honey parsnips, sweetcorn, spinach, and roasting veg in the freezer. I always buy fresh carrots as i make soup, and then i will buy fresh kale, spring greens, corn cobs sometimes, for a change.

Maybe have sweet potato instead of new, or make a cheese sauce and have some brocolli and cauli cheese, or some mash with a bit of cheese mashed in, use rosemary and/or garlic with roasties.

Roasted red onion, corguette, cherry tomatoes, butternut squash might be nice (i could just eat that now!)

Im not that adventurous and thats about my limit lol

JillS_2

TrixieB wrote: »

I don't peel them when I roast them, just give them a good scrub

That's interesting. Do you eat the skins after roasting like with baked potato? How long do they take?

Linda32

TrixieB wrote: »

Yep just boil for about 5 mins then plunge into cold water drain and freeze when cold or jsut be lazy like me and throw them in without doing all that - but occasionally I get a batch turn grey, not sure why...

I'm lazy as well then, I just slice them, I prefer them as sticks but I doubt it makes much difference. Put in bag and put in freezer. If you get anymore I just add these to the exisiting bag of carrots.

I do the same with all veggies, either bought or homegrown, we have an allotment so two drawers full at the moment :T

We did have the unpeeled side of the carrots go a sort of brown colour, but I just thought its was from freezing them. The still tasted just like carrots.

In answer to the original question, I just have whatever I fancy.