Maintaining a healthy diet is now more important than ever, so put your freezer to good use with our vegetable freezing tips. Freezing fresh veg ensures nothing goes to waste and gives you peace of mind that there's always plenty of goodness in your freezer. It's a great habit to get into - having ready-prepared frozen veg is a real time-saver in the evening!
All vegetables can be frozen but, it's important to remember that while some can go straight in the freezer, others need to be cooked first.
Ready When Raw
Onions, peppers, and garlic can be frozen raw - they freeze perfectly when diced or finely chopped into a container and are ready to use straight away. You can even try making a sofrito base - dice raw onion, carrot and celery, mix them together and freeze in a container. This makes for the perfect base for most sauces and saves a lot of time in the kitchen.
If you're a fan of smoothies, spinach is a great vegetable to have frozen - it will keep for a few months after freezing, so you can pop it straight into the blender for an added boost of nutrients.
Tomatoes are a popular freezer staple for incorporating into various cooked dishes, such as stews, soups or sauces. Once thawed, you'll be able to easily peel the skins off and use straight away.
Better When Blanched
To protect the flavour and texture of some vegetables, it's always better to blanch them before freezing. This simply means boiling until just cooked, and then transferring straight away into cold water to prevent them from cooking further.
Vegetables such as carrots and potatoes, which have a high sugar content, are prone to going mushy if frozen raw. Simply blanch them first and then freeze. These can then either be cooked from frozen or defrosted first.
When freezing mushrooms, make sure to cook them first as they absorb water. Simply slice and cook as normal, then portion straight into tubs ready for use.
It's always handy to have portions of broccoli or cauliflower in the freezer - perfect for adding as a tasty nutritious side to any evening meal. Prepare for freezing by removing any leaves or stems, chop into small pieces and blanch. Once cool, you can freeze them flat on a tray and then divide up into containers or freezer bags.
It couldn't be easier to have a stock of your favourite veggies in the freezer, ready-prepared to enjoy all year round. Don't forget to label your containers with the fate of freezing so, you know which to use up first!