Freezing Beans Or Carrots Food
HOW TO FREEZE CARROTS
Whether you have bought or harvested surplus carrots and you are trying to figure out ways to preserve them. Regardless of the reason, carrots can be frozen and thawed again at a later point in time. Learn the proper way how to freeze carrots that are just as tasty after freezing as before. Freezing Carrots: Requirements Use only flawless vegetables for freezing: carrots with bad spots are not suitable. The carrots should be fresh and crisp. In terms of taste, blanched carrots are best for freezing. Freezing Carrots: The Preparation Carrots can be frozen with or without the skin. If...
Provided by Michelle Blackwood, RN
Categories Side Dish
Time 18m
Number Of Ingredients 2
Steps:
- You can also freeze unpeeled carrots. But if you peel them beforehand, you will save yourself work later.
- Cut the carrots into small slices. So you can prepare them immediately when you take them out of the freezer.
- Bring a pot of water to a boil. Add the carrots to it, boil them for 3 minutes. Meanwhile, put ice in a bowl for a water bath.
- Immediately transfer the carrots to a bowl of ice. Drain carrots with a paper towel or clean towel. Place carrot slices on a baking sheet in a single layer.
- After the carrots have been frozen, transfer them to a freezer bag and store them in the freezer for up to nine months.
Nutrition Facts : Calories 31, Carbohydrate 7.4, Protein 0.6
GREEN BEAN AND CARROT SOUP (VEGAN, GLUTEN-FREE)
If you have a lot of green beans, you can freeze them and make this soup in a flash whenever you feel like eating soup. For more healthy gluten-free, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com
Provided by InnerHarmonyNutriti
Categories Vegan
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a medium pan and sauté onion until translucent.
- Add carrots and green beans and sauté a little longer.
- Add vegetable stock and cook until the vegetables are tender.
- Purée the soup using a hand blender or blender.
- Add almond milk, salt and herb and adjust the taste.
- Transfer the soup to soup dishes and top with parsley flakes (optional).
- Infuse love and serve.
HERBED GREEN BEANS AND CARROTS
This recipe is similar to several other "prep-ahead" carrot/bean dishes on 'Zaar but none are seasoned like this. It appears to be a popular holiday choice for side dish, as there is little last minute activity. It's also an very attractive, colorful dish.
Provided by dianegrapegrower
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Cook the carrots until barely tender (about 5 minutes). Remove from water, place in colander and rinse with cold water until cool. Pat dry with paper towels. Do the same with the green beans. Note: The vegetables can be prepared 1 day ahead and stored in zipper bags in the refrigerator.
- In a very large skillet, melt the butter over medium heat. Add the shallots and garic and cook for 1 minute. Add the carrots and green beans, stirring occasionally, until heated through. Stir in the red pepper flakes, tarragon or dill weed, and salt and pepper. Serve immediately.
Nutrition Facts : Calories 79.5, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 71.9, Carbohydrate 10.5, Fiber 3.6, Sugar 3.5, Protein 1.8
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