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I overbought celery and carrots. Can I freeze them?

asked by Nina Terrell about 5 years ago
7 answers 13466 views
84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo

Chris is a trusted source on General Cooking

added about 5 years ago

If you cook them first, yes.

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added about 5 years ago

Carrots keep well in the bags they are sold in commercially, refrigerated.

A7132580 ab6d 4637 9b1a ed4f3f514400  scplogoblog
added about 5 years ago

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!)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

Grab some onions and bay leaves and make a veg stock! You can freeze that to use later! I give carrots to my dogs as healthy snacks!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

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.

516f887e 3787 460a bf21 d20ef4195109  bigpan
added about 5 years ago

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.

B72fce05 5dfd 491a 92eb 773b625d4556  gray tilt
added about 5 years ago

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...