Never waste another carrot ever again!
Are you often struggling to finish an entire bag of carrots before they begin to rot in the bottom of your fridge? Do you tend to throw away the stragglers? Do you chuck the floppy, lifeless ones into stews and soups? If the answer is yes, then this is the advice for you. Frozen Garlic Cloves
Carrots are so simple to freeze if you follow the advice below, so prevent food waste and always have vibrant and tasty carrots to hand.
It might be tempting to chuck your raw carrots into the freezer as is, however, in order to lock in and preserve taste, colour and nutrients, it's important to blanch them first.
We'd strongly recommend you blanch your carrots first, as they have a high water content doing so ensures they stay crisp and crunchy when defrosted. Make sure your carrots are looking crisp and blemish free. We don't recommend freezing carrots that are past their best. Bear in mind, when you freeze something, you get out what you put in. Freezing won't improve the quality of the ingredient!
Once you've followed the above tips of blanching and open freezing your carrots you can freeze them for up to 3 months and use straight from frozen for the best texture.
To prevent them going mushy, carrots are best used from frozen, rather than defrosting them first. Chuck them into stews, casseroles, curries and soups straight from the freezer.
If you want to eat them by themselves, boil, steam, pan-fry or roast them, until they're cooked through. Because they aren't great when defrosted, we don't recommend using them 'raw' in salads.
We have plenty of freezing advice, from rhubarb to milk and stock to meat. If you are looking for recipes to batch cook and freeze, then look no further than our collection of freezer meals for some delicious inspiration.
Celeriac, lentil and stilton salad
Mashed potato, dill and buttermilk scone
Pecan and maple crunch cake
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