The last veggie remaining from my farmer's market trip were the carrots. I've been using them in recipes and have cut them up for Mark's lunches, but still had a ton left. Then my super mom saved the day (again) and recommended I blanch them like I did the tomatoes. First, though, I made her promise it wouldn't be as slimy as when I did the tomatoes. Blanching carrots was super simple and now we have MORE fresh veggies in the freezer for the winter!
Note: timing is very important
- Peel and dime carrots
- Bring a pan of water to a rolling boil
- put carrots in the boiling water for 2 minutes
- After the 2 minutes, strain carrots then put in a fresh bowl.
- Immediately pour cold water over the carrots and leave for 2 more minutes.
- Strain carrots again then lay on a paper towel to dry for another couple of minutes. It's important that they aren't too wet when you freeze them.
- After the carrots are thoroughly drained, separate and place in plastic bags for freezing.
I plan on using my carrots in soups and stir fry recipes this winter. How will you use yours?
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