Can you freeze carrots?

What freezing does to carrots

Blanching is a must for almost all vegetables to be frozen because it stops enzyme actions that cause loss of flavor, color and texture. Freezing cannot improve the flavor or texture of any food, but when properly done it can preserve most of the quality of the fresh product. Slow freezing forms large ice crystals that rupture the cells and cause an undesirable texture change.

How to freeze it

1. Select young, tender, coreless, medium length carrots; remove tops, wash and peel.
2. Leave small carrots whole; cut others into thin slices, 1/4-inch cubes or lengthwise strips.
3. Water blanch small whole carrots 5 minutes, diced or sliced 2 minutes and lengthwise strips 2 minutes.
4. Cool promptly, drain and package, leaving 1/2-inch headspace.
5. Seal and freeze.

Thawing and using it

Most frozen vegetables should be cooked without thawing them first; if you do thaw, do it in the refrigerator at 40°F or less, in cold running water less than 70°F, or in the microwave if you'll be cooking or serving it immediately.

Depends on the form

• Blanching is a must for almost all vegetables to be frozen; it stops enzyme actions which can cause loss of flavor, color and texture.
• Large ice crystals associated with slow freezing tend to rupture the cells, causing an undesirable texture change.