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Freezing root veg for stews?

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  • #1

    Freezing root veg for stews?

    At this time of year my husband still fancies stew and Yorkshire pudding but the swedes and parsnips are long gone.

    I'm thinking about next year now and planting some extra veg for stew to freeze. Has anyone frozen veg to put in stews? Do they need blanching or cooking first?

    What would you recommend for a mixed frozen stewpack?

    Parsnip?

    Swede?

    Carrot?

    Leek?

    Onion?

    Any other ideas?
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  • #2
    I don't bother with blanching ...so I'd just peel and dice them so they are ready to chuck in ...
    S*d the housework I have a lottie to dig
    a batch of jam is always an act of creation ..Christine Ferber

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    • #3
      I blanch swede and turnip and open freeze on a tray, bagging up once frozen. leeks and onions don't need blanching. I cant grow parsnips or parsnips to save my life, so can offer no advice there.
      Its Grand to be Daft...

      https://www.youtube.com/user/beauchief1?feature=mhee

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      • #4
        all home-frozen veg tends to come out mushy or broken. We don't have the technology that Icel@and does.

        So, I make up big batches of stews, soups etc, and freeze them in portion sizes. We're now making room for this year's broad bean crop: beans do freeze well, so they go in loose
        All gardeners know better than other gardeners." -- Chinese Proverb.

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        • #5
          i have frozen parsnips -peel, cut into strips, blanch, cool, freeze on a tray, bag.
          never grown a swede (eugh)
          can never grow enough carrots or leeks to have any spare.
          Onions should be strung and hung not frozen.
          http://www.growfruitandveg.co.uk/gra...gs/jardiniere/

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          • #6
            I've got a liar of carrots peeled and chopped for putting in casseroles. I don't think they're good for using as a side dish as they aren't as crunchy after freezing but they're fine for slow cook stuff or things like cottage pies. Never blanch, just open freeze and bag.


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            • #7
              Originally posted by Two_Sheds View Post
              all home-frozen veg tends to come out mushy or broken. We don't have the technology that Icel@and does.

              So, I make up big batches of stews, soups etc, and freeze them in portion sizes. We're now making room for this year's broad bean crop: beans do freeze well, so they go in loose
              My approach to, if it doesnt get used as stew its in the blender for soup

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              • #8
                Originally posted by Jardiniere View Post
                ....
                Onions should be strung and hung not frozen.
                Unless they've started to bolt in which case they wont store unless sliced and frozen ...

                I'venever had a problem with frozen veg going mush. Think about how it will be cooked and freeze so that it can go straight from frozen into hot fat to roast or boiling water ..thats why I don't blanch .
                Must admit I don't freeze cabbage ...and breakables ie psb go into rigid containers...

                Don't open freeze either as haven't the room or the time ..
                Last edited by binley100; 28-05-2014, 08:17 PM.
                S*d the housework I have a lottie to dig
                a batch of jam is always an act of creation ..Christine Ferber

                You can't beat a bit of garden porn

                Comment

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