Freezing bagging fresh raw vegetables.

[JeffersLos]

My schedule is busy at the moment, which doesn't allow for much shopping and prep time.

 

We usually do mixed cut vegetables in the oven after brushing on minced garlic and olive oil.

 

Carrots, baby corn, broccoli, pumpkin, string beans, peas in the pod, etc.

 

Is it best to cut and brush with oil and minced garlic pre bagging and freezing?

 

Cook them, then freeze them, or freeze them raw?

 

When putting them in the oven, is it best to defrost or cook from frozen?

 

 

My instinct says to cut them, brush them, bag a nd freeze. Then put them in the oven frozen, but I could be wrong.

 

Particularly about not cooking them before freezing.

 

TIA. 

[Crossy]

Disclaimer - I'm not a chef, nor do I play one on TV.

 

I'd go for a partial cook before freezing, either in the oven or a par-boil (may be easier if it's a big batch). Then oven cook from frozen.

 

Time to experiment and do what works for you.

 

[ThaidDown]

Blanch before freezing.

 

Kills enzymes that can cause 'odd' flavours to develop while they are in the freezer.

 

 

[Crossy]

Yeah ^^^, blanch each veggie in batches, portion up, and freeze.

 

Not sure about adding the seasoning at this stage as the flavours can "develop" in the freezer, maybe bag up the seasoning and freeze separately.

 

[Oxx]

Absolutely blanch them first.  Also, don't even think about brushing them with garlic - it turns bitter when frozen.

[Crossy]

9 hours ago, Oxx said:

garlic - it turns bitter when frozen.

 

Handy to know.