Blanched carrots are heated and cooled quickly to preserve color and flavor, and to kill bacteria before freezing. They can be blanched by boiling or steaming, then dried and frozen in bags to prevent freezer burn. Freshly blanched carrots can be used immediately in dishes or dressed with spices.
Blanched carrots are carrots that have been quickly heated to very high temperatures and then cooled just as quickly to preserve color and flavor. This process is usually done before freezing. It kills any bacteria in carrots that could degrade them, even in freezing temperatures. Many homeowners with gardens store carrots and other vegetables this way for use during the winter months.
Home cooks can blanch whole carrots, but cutting them into small pieces often makes them easier to reheat quickly. Even frozen carrots are very difficult to cut. Those planning to freeze blanched carrots should trim them while preparing for convenience. For example, it’s much easier to toss a few frozen carrot chunks into a stew than it is to thaw whole carrots.
There are several methods of making blanched carrots. The first and most common is boiling. A large pot of unsalted water is brought to a boil, to which sliced carrots are added. An egg timer or stopwatch can be used to limit the blanching process to about two minutes. The carrots must then be scooped directly into an ice bath to stop the cooking process.
Steam blanching offers a second way to produce blanched carrots. Cooks looking to keep the nutrients in carrots may prefer steaming because it doesn’t leach as many water-soluble vitamins from blanched carrots as boiling does. A steamer basket usually prevents the sliced carrots from being immersed in water. Five minutes should be enough to reheat the carrots like this. An ice bath then shocks the carrots to stop the cooking process, just like in the boiling method.
Freezing after blanching is relatively simple. The carrots should be dried with thick paper towels or a clean cloth and then placed in a freezer container. Plastic freezer bags or vacuum sealed bags often prevent freezer burn better than hard plastic containers because there is less air space in the bags. Drying carrots before freezing also prevents freezer burn.
Freshly blanched carrots should not be frozen immediately. These carrots are a bright, crunchy addition to vegetable medleys and quick roasts. To use it immediately, simply skip the ice bath and pour the blanched carrots into your desired dish. Carrot lovers can also simply dress blanched carrots in a little butter and salt for the perfect addition to a meal. Other complementary spices may include black pepper, garlic powder, cumin, dried parsley, chili powder and onion powder.
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