Freezing raw carrots and celery is an easy way to save money and cooking preparation time. As the vegetables freeze, they will not lose any nutrients, colour or freshness. The small amount of time it takes to prepare your celery and carrots for freezing will be well worth it when you have fresh, chopped vegetables ready anytime for your soups, stews or stir-fry dishes.
Rinse carrots and celery in cool water twice to remove dirt.
Cut the ends off of the carrots and discard.
Cut the leaves off the celery stalks and discard.
Cut the carrots and celery into preferred sizes. It helps to plan ahead and know which recipes you'll be adding your vegetables to so you can cut them accordingly. For example, if you'll be using the celery and carrots in soups or stews, you would want to cut them into thicker pieces than if you'll be using them in stir-fry dishes.
Place cut carrots and celery onto clean, dry paper towels that have been spread out on baking trays.
Place the baking trays in the refrigerator until chilled (approximately two hours).
Remove carrots and celery from the baking trays and place in freezer bag. Do not place more than 0.907 to 1.36kg. of vegetables into one bag.
Press the freezer bag well to release all excess air and seal the bag.
Write the date with a marker on the outside of the freezer bag.
Place the bag containing the vegetables in the freezer.
- Carrots and celery freeze best when they are fresh.
- Do not thaw frozen celery or carrots before adding them to your recipe.
- To remove excess air from the freezer bag, seal the bag leaving enough space for a drinking straw in the corner. Use the straw to suck out extra air.
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