How to make flash-frozen vegetables
With the hope that I will make a home-cooked meal every single night – a laughable aspiration, if I do say so myself – I buy a lot of fresh vegetables. However, with only two of us at home, I inevitably end up wasting some. Flash-freezing is a wonderful way to save excess produce from the trash – plus, the method makes weeknight meals a breeze because I can portion out the vegetables and use what I need when I need it.
Over medium high heat, bring a large pot of water to a rapid boil.
Blanch one type of vegetable at a time: Add prepared vegetable to boiling water and blanch, approximately 2 to 3 minutes. (Depending on the type of vegetable, you might need to adjust the time. For example, large stalks of asparagus, medium to large heads of Brussels sprouts and small whole carrots take approximately 4 to 5 minutes.)
Immediately transfer vegetable to an ice bath to prevent it from overcooking.
Once vegetable has cooled, remove from ice bath and pat dry with a paper towel. (Excess moisture will cause freezer burn.) Repeat steps with remaining vegetables.
Line a baking sheet with freezer paper and spread vegetables on top in a single layer, making sure they do not touch one another.
Place baking sheet in freezer; let sit until vegetables are frozen solid, at least 6 hours or overnight. Once frozen solid, quickly transfer them to storage containers using a silicone spatula (using a spatula keeps thawing to a minimum). Return vegetables to freezer and remember to use them.
Julia Calleo
Julia Calleo is a freelance photographer for editorial magazines including Feast. She is also a food and prop stylist at a commercial production studio and blogger in St. Louis.
