Wednesday, December 10, 2008

Bugs Bunny only wished he had our problem...

We have too many carrots. For the last 4 or 5 CSA shipments we've received a bag of carrots & the crisper drawers in our fridge are full of them. Matt's Mom told me over Thanksgiving that if I grate & blanch them they will freeze well for baking later on. Matt did a little research & discovered that they will freeze well in slices to use in stew & soup later on as well.
Freezing Carrots
I froze 3 bags of slices for soup & stew, one of diagonal slices for stir-fry & 1/2 c bags of grated carrot for muffins & bread.

It's a pretty simple process especially if you don't bother peeling your carrots.
1. Cut or grate your carrots to the desired size.
2. Blanch the carrots in boiling water, 2 minutes for slices, 1 minute for grated.
3. Cool the blanched carrots with cold water & drain.
4. Put in airtight containers & freeze
5. Use within 10 - 12 months

I still have 2 1/2 bags of carrots in the fridge so I'll do more for the freezer. We only have CSA deliveries through the end of January so we'll be happy to have these local vegetables stored away for the rest of the winter.


Jersey Girl Cooks said...

That is a lot of carrots but they are always wonderful in soups and stews.

LaFleur said...

Have you thought about making a slaw with your fresh carrots? Here is my recipe -
Also you can leave out the tabboule and add a little cayenne pepper for a zippy flavor.
Also, I love roasted carrots. Oh, and a pureed carrot soup - yum!

Maria said...

Great idea to freeze them. I am sure they will come in handy!

Lori said...

There's always carrot cake!

Lori said...

Oh and one of my favs pured carrot and orange soup. SOunds weird but it is real good. An epicurious find!

Anonymous said...

That's a lot of carrots! I am really going to have to try those freezer bags. They definitely seem worth it.

Anonymous said...

Thanks for the tip. I'm planning on planting carrots in my organic garden at some point. If I duplicate the success I had with tomatoes, melons and cukes, I should be swimming in carrots. Which is not a testament to my gardening skill but proof that ANYTHING will flourish in Sonoma.

giz said...

If nothing else, you'll certainly be able to see them - your eyesite will no doubt be better than 20/20 with this haul

Unknown said...

To me one of the best things about freezing veggies, it that when you do cook with them, they are already prepared. Just pop them in the pot and you're done.

grace said...

i like to roast carrots with squash--the squash juice seeps into the carrots and makes them extra yummy. :)

Deborah said...

You must have a huge freezer! I wish I could freeze as much as you do...

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