There is nothing more useful than mirepoix, but you don't always have time to make it from scratch. When I have carrots and celery that are headed to wilty, I dice finely, add either diced onion or shallot depending on what I have around, and saute to just translucent in grapeseed oil. Then I cool it and freeze in half-cup containers. That way, when I need to do a quick pan sauce, or start a soup or stew, I can just thaw out what I need. By not cooking past translucent, and keeping the veg al dente, they won't overcook when you start your recipe, and the grapeseed oil has a neutral flavor, so you can decide later if your recipe leans Italian, Asian, or French...
I would blanch the carrots, put into an icebath, then freeze. Never had any luck freezing celery except when it is already cooked and in a recipe (eg stew or soup). Celery has a good flavor - maybe put them in a osterizer or similar device, add in a bit of grapeseed or other low flavor oil and blend fully. Strain into a squeeze tube and you have a nice green celery infused oil to decorate dinner plates with.
Frozen carrots and celery work great in stock. If you're a serious cook who wants to make a stock that will get reduced down and down and down and down to just a tiny little bit to use in amazing French sauces, well, then maybe you need to be a little pickier. But otherwise, they're fine for the stocks that most cooks make.
I often freeze celery, carrot and onion bits and pieces for lowbrow mirepoix. I keep a gallon bag in the freezer and throw in bits, including that last sprig of thyme or the random chicken wing tip and add it all when I am making stock. While I know this is not the way to start a truly excellent stock, I figure the nubs and extras always add extra flavor and I feel better not having wasted anything. (And then, after its all cooked, I mash it up and share with my puppy who doesn't seem to care one bit that the celery was frozen!)
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