If you’re anything like me, you buy a whole pack of carrots and use two or three of them in one recipe and then before you know it, those gorgeous carrots start to dry out and threaten to turn. Because I’m a sucker and I buy the large bags of carrots EVER.SINGLE.TIME… I freeze whatever leftover carrots I have.
When you freeze fresh carrots, you should blanch them first. This way any unwanted bacteria is stopped in its tracks. Take that bacteria!
Begin by rinsing and peeling your carrots. Then chop off the ends (about 1/4-inch off of each side, give or take).
Chop your carrots however you deem fit. It’s always best to make letters in your pile of carrots afterwards. All of the best chefs do this. Try your best to keep each piece the same size so they blanch evenly.
I dice mine a little larger since I generally use frozen carrots in soups. Let’s call it a rustic dice-job.
This is a great time to improve your chopping skills. Here is a boo-boo of mine. Poor little guy, sometimes I chop too fast for my own good.
Fill a pot with water, enough to cover all of your carrots, and bring the water to a roaring boil. Add a bit of salt if you’d like (and I like). Add your carrots to the water and set your timer for 3 to 5 minutes (depending on the size of your carrots). If your carrot chunks resemble mine, set your timer for 5 minutes.
Drain your carrots and immerse them in icy cold water (complete with ice cubes). Let them sit in the icy water for 5-10 minutes. Drain your carrots again and place them in a single layer on paper towels to dry. Once your carrots are dry, place them in a freezer bag, write the date on it and freeze for up to 12 months.
Use the frozen carrots like you would use any frozen vegetable… in soups, stir-frys, or as a side dish. Simply pop the frozen carrots in a bit of boiling water for a few minutes to thaw and heat them through.