How to Freeze Diced Carrots
During the winter I use a lot of diced carrots in various soups, stews, quiches, etc. that I make. I like to harvest them fresh from our garden and then clean, blanch, chop and freeze them for later use. It’s a simple process and saves me a lot of prep time later on. Plus, it saves me a trip to the grocery store!
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You will need a cutting board, sharp knife, veggie brush, measuring cup, large bowl, saucepan, water, colander, freezer bags and a marker for labeling your bags. I recommend investing in high-quality freezer bags to help prevent freezer burn. You want bags that will hold up for several months in your freezer. Once properly processed and frozen they will keep for up to 1 year in your freezer. You can thaw them out overnight in your refrigerator or for 2-3 hours at room temperature. I like to measure out the portions that I’m freezing which helps guide me later on when I’m using them in a specific recipe.
How to Freeze Diced Carrots
Wash carrots under cool running water. If necessary use a veggie brush to remove dirt and debris. Cut off top and bottom of each carrot and rinse with water again. I like to lay them on a clean, cotton towel which helps to soak up excess water.
Use a sharp knife to slice them into rounds. Place rounds into a large bowl. Use a large saucepan to bring water to a boil on your stove-top. Place the rounds into the boiling water for 3 minutes. Remove from heat and immediately pour them (carefully) into a colander under cold running water in the sink (a clean sink please!). You need to cool them down quickly to stop the cooking process. You’re blanching them to kill off any bacteria.
Once cool let them in your colander for 30 minutes to allow excess water to drain away or use paper towels to gently blot-off water. Place rounds on a cutting board and dice. Pour the diced pieces into a measuring cup. I like to freeze mine in 1/2 cup and 1 cup portions. Pour into your freezer bag, purge out the air and zip close. Label. Store flat in your freezer.
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