How to Freeze Vegetables
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Ingredients
- Green beans, Snap Peas, and Snow Peas
- Broccoli and Cauliflower
- Zucchini
- Leafy Greens
- Ginger
- Herbs
- Avocado
- Fruits
- Vegetable Scraps
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Preparation
Step 1
Wash the veggies and blanch them for 2 minutes. Transfer them to a bowl of ice water to cool, drain them, and allow them to dry completely. Then, spread them in a single layer on a parchment-lined baking sheet and freeze for 2 hours, or until fully frozen. Finally, transfer them to airtight bags or containers to freeze for several months.
Step 2
Wash the vegetables and cut or break them into florets. Blanch them for 3 minutes, transfer them to a bowl of ice water to cool, drain them, and allow them to dry completely. Then, spread them in a single layer on a parchment-lined baking sheet and freeze for 2 hours, or until fully frozen. Finally, transfer them to airtight bags or containers to freeze for several months.
Step 3
Wash the zucchini thoroughly, allow it to dry completely, and cut it into 1-inch chunks. Then, transfer it to airtight bags or containers to freeze for several months.
Step 4
Wash leafy greens like spinach or kale and dry them thoroughly. Transfer them to airtight bags or freezer containers with a paper towel to soak up any excess moisture, and freeze for up to several months.
Step 5
Wash ginger root and allow it to dry completely. Store it, unpeeled, in freezer bags or containers for several months.
Step 6
Wash and dry herbs thoroughly. Place in freezer-safe bags or containers with a paper towel to soak up any remaining moisture as they freeze. Alternatively, blend fresh herbs into pesto and freeze it in ice cube trays.
Step 7
Halve an avocado, remove it from the skin, and slice it. Freeze it in freezer bags or containers for up to a month.
Step 8
Wash berries and allow them to dry completely, peel ripe bananas, and peel and dice mango and pineapple. Store them in freezer bags or containers in the freezer for up to two months.
Step 9
Save scallion tops, fennel fronds, herb stems, extra onion pieces for making homemade vegetable broth.
Step 10
Save recipe for the next time?
Chef's notes
Avoid freezing anything you’d want to eat raw in a salad, like cucumbers or radishes.
Frozen vegetables work well in soups, stir-fries, and smoothies.
Don’t roast frozen vegetables as they won't become brown and crisp.
