Freezing carrots

justpeyton4now

You can slice and blanch them for just a few minutes and freeze in whatever portion size you need for meals..

Make a big pot/crock pot of carrot and corriander soup, then freeze.

Depending on how long you're going to be gone, scrape and slice into batons and put in cold water in the refrigerator. The water keeps them crisp and they're a healthy snack to much on. Then use the water in a soup or stew, or to water any houseplants you might have.

And thanks for the reminder that I need to do the same. :rotfl:

Wee_Bargain_Hunter

What about cooking + mashing and then freezing in whatever portion sizes you would normally use.

purpleivy

Carrot and Coriander Soup

I usually use milk, not cream.

Serves 2-3 Preparation approx. 10 minutes Cooking time approx. 30 minutes

25g/1oz butter
450g/1lb carrots peeled and finely chopped (or what about grating them?)
2 onions chopped
1 clove garlic chopped
1 tsp. ground coriander
25g/1oz plain flour
600ml/1pt vegetable stock
1tbs. Fresh coriander chopped
150ml/ ¼ pt single cream
A little extra cream and coriander for garnish if desired.

1. Melt the butter in a large pan and add the carrots, onions, garlic and ground coriander, cook for 5 min until softened.
2. Stir in the plain flour and cook for a further 2 min. Gradually add the vegetable stock stirring continuously and then simmer for another 20 minutes.
3. Blend in a food processor or in a blender or with a hand blender until smooth. Return to a low heat and add the fresh coriander.
4. Slowly stir in the cream and season to taste. Garnish with a drizzle of cream and a little fresh coriander if desired.


Creamy Carrot and Celeriac Soup

Serves 8, you may wish to halve the quantity.

225g/8oz onion skinned
900g/ 2lb carrots peeled
900g/ 2lb celeriac peeled
30ml/2tbs. Oil
1.7 l/3 pt. chicken/vegetable stock
5ml/1 tsp. soy sauce
Finely grated rind and juice of one orange
300ml/ ½ pt single cream
Salt and pepper
Flat leafed parsley or coriander to garnish

1. Roughly chop the onion, carrots and celeriac together. Heat the oil in a large saucepan and saut! the vegetables for 5 minutes, stirring frequently. Add the stock, bring to the boil, cover and then leave to simmer for 20 minutes.
2. Stir in the soy sauce, orange rind and 60 ml of the orange juice (4tbs.). Cover and simmer for 20 minutes.
3. Cool slightly, then blend in a food processor until smooth.
4. Stir in the cream and warm gently. Season. Serve garnished with parsley/coriander.

Carrot and Cardamom Cake (MY FAVe)


4oz plain flour
1 tsp. bicarbonate of soda
¼ tsp. salt
2 large eggs
¼ tsp. ground cardamom seeds
8oz granulated sugar
2 oz softened ghee or butter
2-3 grated carrots (12fl.oz measured in a measuring jug)
2 tbs. chopped pistachio nuts
2 tbs. blanched chopped almonds
2 tbs. raisins

1. Preheat oven to 180C/350F/Gas 4

2. Sift flour with bicarb and salt.

3. Beat the eggs; add cardamom, sugar and ghee. Beat until well mixed.
4. Add flour and fold in. Fold in carrots, pistachio nuts, almonds and raisins.
5. Empty batter into a 8-9” round greased and lined cake tin and bake for about 35-40 minutes.

Can be served with a Cardamom Cream - ¼pt double cream whipped, with ¼ tsp. ground cardamom. Sprinkle over chopped pistachio nuts or toasted chopped almonds to serve.

purpleivy

THey will keep well in a cold frost free place, bottom of fridge, cellar, shed. Not in a plastic bag though.

mouseymousey99

well, bit radical but not much to lose....store them outside on the patio if you can? we have been known to store the turkey and things out there (albeit only for a few days)...and of course covered up..

clutterydrawer

mouseymousey99 wrote: »

well, bit radical but not much to lose....store them outside on the patio if you can? we have been known to store the turkey and things out there (albeit only for a few days)...and of course covered up..

we have mice, rats and chickens galore - i live on a pig farm. :rotfl:

I will make some soup though, I don't know why i didn't think of that. thankyou!

winniepooh

Firstly I'm really sorry to ask so many questions.
I know that you can freeze carrots but do I need to blanche them first and if so how long?

ariba10

If you are going to use them within about six months there is no need to blanch them

Pink.

Carrots last for ages so if you keep them somewhere cool and dark you may not need to freeze them at all. These threads should help:

Freezing carrots

Best way to store carrots

I'll add your thread to the first link later to keep the advice in one place.

Pink

Sashk

I didn't blanche mine. I had some leftover carrotts a couple of weeks ago, I just peeled them and chopped them up in big chunks and popped them into freezer bags. Used them up weekend just gone for the roast dinner. They were lovely. You can cook them from frozen. I roasted mine.