Freezing Winter Vegetables

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About
Use main-crop winter vegetables in the preparation of casseroles and soups and freeze ready for serving. With the exception of Brussels sprouts, winter vegetables are not really suited for the freezer. Bags of mixed vegetables ready for making soups or stews can be handy, but for short-term storage only.

Celery This vegetable cannot be used raw after freezing but is ideal for serving as a vegetable or for use as a flavouring agent. Wash well, trim hearts down to a neat size and cut stalks in 2.5-cm (1-in) pieces. Blanch hearts for 5 minutes and pieces for 3 minutes. Pack in polythene. Serve hearts as a vegetable and use pieces in soups and stews.