Like most vegetables, if frozen raw, the texture and taste of broccoli will deteriorate into a mushy, grey and unpleasant shadow of its former self, with the goodness leeching away.Remove the broccoli with a slotted spoon and plunge into the bowl of iced water, then leave for another 2-3 mins.Pop from frozen directly into salted boiling water for about 2-4 mins, remembering that the cooking time will be reduced because of the pre-freezing blanching process.Fry a small amount of frozen broccoli in a pan with butter over a low heat, stirring often until tender.This quick, easy dish makes a tasty change from the classic basil pesto, and it's packed full of wholesome ingredients.Whip up a healthy bowlful of our warming broccoli & pea soup with minty ricotta for a satisfying lunch or a simple starter.Top with silky smooth ricotta and toasted pine nuts for a touch of indulgence that still manages to pack in three of your five-a-day.Top up your veg count and slurp up a mouthful of our spicy mushroom & broccoli noodles. .

Can you freeze broccoli?

Discover the best city breaks, beach holidays, cruises and UK travel spots by signing up.To keep it fresher for longer, you should mist the unwashed heads and wrap them loosely in damp paper towels before refrigerating. .

How to Freeze Broccoli

And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions.If you are having a hard time finding canning lids, I've used these, and they're a great price & ship in 2 days.If you like frozen broccoli in the winter, just imagine how good it would taste if you had picked a head yourself and then quickly froze it at home!Broccoli are of the best quality when they are tight, before the florets start to open or turn yellow.Select firm, young, tender stalks with compact heads.Soak the broccoli in brine (4 teaspoons salt to 1 gallon ordinary tap water) for 30 minutes to remove insects.All fruits and vegetables contain enzymes and bacteria that, over time, break down the destroy nutrients and change the color, flavor, and texture of food during frozen storage.broccoli requires a brief heat treatment, called blanching, in boiling water or steam, to destroy the enzymes before freezing.Begin counting the blanching time as soon as you place the broccoli in the boiling water.Cover the kettle and boil at a high temperature for the required length of time.Plunge the broccoli into a large quantity of ice-cold water (I keep adding more ice to it).A good rule of thumb: Cool for the same amount of time as the blanch step.Freezing keeps broccoli safe to eat almost indefinitely, but the recommended maximum storage time of 12 months is best for taste and quality.FoodSaver V2840 Advanced Design This one is the least expensive of the Food Saver models that has all the advanced features, like automatic bag detection and sealing, which makes it faster and easier to seal.Upright vacuum-sealing appliance with SmartSeal technology keeps food fresh longer.Push-button operation; built-in roll storage and cutter; automatic liquid detection.Harvest early in the morning, especially if the weather is hot, to get peak flavor.Harvest the broccoli at its peak maturity (firm, straight, no florets opening, dark green, not yellowing). .

What foods can I freeze?

Either chop the carrots finely and freeze them raw – once you’ve fried them you won’t notice the texture – or chop, cut or baton them, cook until al dente and then freeze in batches.If you freeze the pieces flat on a tray you can tip them into a bag when they are hard and they’ll separate easily when you come to use them.Freeze the pieces flat on a tray and tip into a freezer bag when hard to stop them clumping together.Chop or slice the onions and freeze them raw on trays, once hard, tip them into a freezer bag so you can use them in portions.Finely chop equal quantities of raw carrot, celery and onion and mix them together.Milk in glass bottles can’t be frozen so transfer it to a container or a freezer bag with a watertight seal.Grate cheese and loosely pack into the holes of a muffin tin.If you buy large tubs of yogurt and think you can’t use it in time, freeze it in portions in a clean muffin tin.When food is thawed bacteria can mulitply quickly, particularly at room temperature.If you pop it in the freezer, the bacteria survives and are more likely to reach harmful levels on second thawing.If you have lots of space free, half-fill plastic bottles with water and use them to fill gaps.Alternatively, fill the freezer with everyday items you're bound to use, such as sliced bread or frozen peas.If you are unsure of how long something has been frozen or are a bit wary of something once defrosted, don't take any chances.Don't worry about the food; most things will remain frozen in the fridge for a couple of hours while the freezer defrosts.If there has been a power cut or you think the freezer has been turned off at some point, don't open the door.Foods should remain frozen in the freezer for about 24 hours, leaving you time to get to the bottom of the problem.Most individual ingredients can be frozen, and all BBC Good Food recipes are helpfully labelled with freezing instructions.Vegetables with a high water content, such as lettuce, cucumber, bean sprouts and radishes, go limp and mushy.Soft herbs, like parsley, basil and chives are fine for incorporating in dishes but won't be good for garnishes.Raw pastry will freeze for for 6 months and takes just 1 hour to thaw.Yogurt and cream can be frozen but will need a good stir once defrosted.Freezer management is all about forward planning, but some dishes can be cooked straight from frozen.The best method of freezing is the same for peas, runner, French, dwarf and broad beans, asparagus and broccoli.In a large pan of water, boil a handful of vegetables at a time for 30 secs.Once chilled, drain the veg and scatter onto a tray lined with kitchen paper.Cook the vegetables from frozen in a large pan of boiling water.As many countries urge populations to stay at home, many of us are paying more attention to our diets and how the food we eat can support our health.To help sort out the fact from the fiction, BBC Future is updating some of their most popular nutrition stories from their archive. .

How to Freeze Broccoli: A Step-By-Step Guide to Preserving Your

One of the easiest ways to save money and reduce food waste is to turn to your freezer!You didn’t have time to grocery shop, so you pick up takeout on your way home.I keep a running tab of things I never expected to do as a parent: Eating breakfast on the floor, developing a sleep specialist for my child (I told you I understand exhaustion), and serving multiple meals at dinner.It helps cut down on my grocery bill, prevents food waste, and is extremely convenient.If you’ve never frozen fresh vegetables before, I thought I’d start with one of my favorite greens to freeze: broccoli.Eliminating food waste goes hand-in-hand with cost savings — except this time, you’ll probably buy excess produce on purpose.By freezing vegetables, you can buy produce year-round, particularly within peak season when veggies are at their freshest (and most affordable) point.No thoughts of, “Now where did I put that…?” It’s just there, ready to be tossed into a stir-fry, served as a side dish, or even blended into baby food puree.Once your broccoli has cooled and dried completely, set the florets in a single layer on a baking sheet that will fit in your freezer.In case you’ve never done it, blanching is the process of steaming or boiling broccoli for a short period of time, then covering them with cold water or transferring the florets into an ice bath (a large bowl filled with ice water) to immediately inhibit enzyme action – which is a fancy way of saying stopping them from cooking before they lose color, flavor, and texture .Vegetables with high water content — including broccoli, brussels sprouts , bell peppers , and leafy greens — freeze best after being being steamed or blanched.Other vegetables, including potatoes, winter squash, and other starchy varieties, don’t need to be blanched.Simply peel , chop, optionally cook and cool, and freeze using the same baking sheet method.Freezing broccoli is an easy way to cut down on cost and food waste.Fresh broccoli heads can be chopped into florets at their peak season, when they are most ripe and affordable. .

Can You Freeze Broccoli? [3 Must-Read Tips]

Before freezing broccoli, it’s vital that you blanch it to lock in flavour, colour, texture and nutrients.Remove the stem (but don’t get rid of it) and cut the remaining head into florets.Take your stem and peel the fibrous outer layer, then slice into pieces roughly the thickness of a pound coin.Tip your broccoli stems and florets into the boiling water and blanch for 60 seconds.Once the time is up, drain and transfer to the ice water to halt the cooking immediately.Drain once again and give it a good shake to remove as much excess water as possible.It takes some effort, but you will be greatly rewarded when thawing and cooking your frozen broccoli.After 30 minutes, give the bag a shake to separate the florets and return to the freezer.However, the longer you leave it in the freezer, the greater the chance the flavour will degrade, and the texture will become soft when thawed.If you’re making soup, casserole or stews with the broccoli, then stir the frozen florets into your liquid and allow it to thaw over a low heat.Toss the frozen pieces with some oil, salt, pepper, and chilli, then throw them into a hot oven until thawed and cooked through.You’ll find the texture, especially of the head, will become increasingly mushy and bland if you proceed to refreeze it.Instead, flash freeze initially to make it easier to grab a handful at a time.Unfortunately, if care isn’t taken when freezing it, then the florets can become mushy, and the texture will ultimately be unenjoyable.However, if you follow the method on this page, then you’ll be in the best position to retain its flavour, colour and texture.Make sure you blanch your tenderstems for 60 seconds to try and prevent some of the texture degradation.It might take an extra 5 minutes and require a couple of pots or pans but the effort is well worth it when the resulting frozen broccoli will be of a much higher quality. .

How to Freeze Fresh Broccoli

But if you accidentally bought too much, or you're taking advantage of the season with farmer's market broccoli, or perhaps you're growing this vegetable in your own garden, you might need to freeze the surplus.Luckily, broccoli freezes well, and if you follow either of the two methods of blanching beforehand, you will be left with ready-to-cook, vibrant crowns, perfect for a busy weeknight.Although it is simpler to just toss the vegetable in a zip-top bag and throw in the freezer, blanching them first results in a fresher tasting, better looking, and more nutritious broccoli.Alternatively, you can use a vegetable peeler to scrape off the tough outer skin on the stalks and simply trim off the bottoms.Remove and cut the broccoli into uniform stalks or pieces so they will cook evenly.Working with about 1 pound of broccoli at a time, immerse the vegetables in the boiling water.If you are going to steam blanch, then you will need a pot as well as a basket insert that fits snugly inside.All you need to do is place it in a saucepan with about an inch of water, cover, and boil briefly just until tender. .

Roasted Frozen Broccoli

I do not, which is exactly why I am thrilled to report that you can make ROASTED FROZEN BROCCOLI.I bet if you didn’t know the broccoli was previously frozen, you’d never even suspect.As much as I adore roasted vegetables and as ardently as I believe they are the tastiest way to add more veggies to your diet—I cook a pan almost every single night (usually this Roasted Broccoli and Carrots), and we eat the leftovers for lunches and dinners too—I certainly have my nights when it’s getting late, we’re hungry, and I simply do not feel like taking the time to chop vegetables for roasting.They can be pricey, however, so I started to wonder if there is an affordable way to a) keep eating roasted vegetables en masse but b) avoid chopping them myself without c) having to hire a sous chef.After experimenting with a few different cook times, oven temperatures, and techniques, I found a method for roasting frozen broccoli that yields crispy, delicious results that taste very similar to fresh.Key Tips to Making Frozen Vegetables Crispy.With a few easy tips, you can turn a bag of frozen broccoli into hot, crispy vegetables that you’ll want to polish right off of the pan.When you add the frozen vegetables to an already hot sheet pan, it helps them crisp more effectively.When you add the frozen vegetables to an already hot sheet pan, it helps them crisp more effectively.A squeeze of lemon juice livens up the broccoli’s flavor and makes it taste fresh, not flat.A squeeze of lemon juice livens up the broccoli’s flavor and makes it taste fresh, not flat.Occasionally, frozen broccoli can be more nutritious than fresh broccoli because the blanching process it goes through prior to being frozen can kill bacteria, preserve nutritional value, and prevent spoiling.The pop of acid really livens up the broccoli and is key to making a frozen vegetable taste fantastic.The pop of acid really livens up the broccoli and is key to making a frozen vegetable taste fantastic.Not necessary per se, but let’s be honest: Parmesan is delicious on frozen broccoli.Add the broccoli to a mixing bowl and top with the oil, sugar, and seasonings.Remove the baking sheet from the oven, and add the broccoli in an even layer.Bake for 16 to 18 minutes at 450 degrees F until the broccoli is tender and slightly browned.Toss the broccoli with a few tablespoons of your favorite store-bought pesto, and bake as directed.Add freshly grated Parmesan over the top after baking.Accurately measure all the spices for your roasted frozen broccoli.We are loving this frozen chopped broccoli recipe so much, I’ve been roasting at least two bags per week.It’s so quick and easy, I may not go back to using fresh when all I need is a fast vegetable side dish (although this Roasted Broccoli is calling my name).I’m also feeling super jazzed and curious about other frozen vegetables that roast well.I suspect this method would work well for roasting frozen cauliflower without needing to adjust the recipe—you could make a mix of roasted frozen broccoli and cauliflower too.I’ve learned that Roasted Frozen Brussels Sprouts are equally as delicious, and if there’s a different vegetable you’d love to see me tackle, please let me know in the comments below. .

How to Blanch and Freeze Broccoli to Retain Texture

If you grow broccoli in your backyard garden or you want to buy it up while it's in season or on sale, you need a way to retain its freshness before it goes bad.The process requires a few simple steps, including soaking, trimming, blanching, chilling, flash freezing, and storing in the freezer.Giving the broccoli florets and stems a quick blanching in boiling water before freezing ensures that they will retain a good texture when you get around to cooking with them.The single-layer initial freeze prevents the broccoli pieces from clumping together, which is ideal when you only need a cup of it for a recipe.Soak the whole broccoli in cold water for a few minutes to get rid of any dirt or garden bugs.If you leave the thick skins on the stems they take longer to cook than the florets and can be a bit fibrous to eat.Transfer the frozen broccoli pieces to freezer bags or containers and label them with the date.If the broccoli is going to be eaten (almost) raw, or if the dish would become soggy from excess moisture (like pizza topping), it should be cooked beforehand.Simply toss the florets with olive oil and salt and cook in a very hot oven until crispy. .

Seasonal food: sprouting broccoli

To set the record straight, brassica oleracea has been known and grown since ancient times, making the trip westwards from Asia Minor to Rome with the Etruscans (whose descendants populate modern Tuscany) where it was enthusiastically adopted and a new cultivar, calabrese, was developed.Whilst shoppers have no difficulty in distinguishing between the two, curiously the science of botany finds the task almost impossible.Solid and sensible sons and daughters of the soil can become wild-eyed at the suggestion that it's 'that other type of broccoli', pointing out testily that what supermarkets call broccoli is actually calabrese and that the big grocers' enthusiasm for it is founded on the rude economics of its longer season and relative ease of harvesting.They may go so far as to suggest darkly that there's something sinister about calabrese's uniformity, year-round availability and usurping of broccoli's name on the shelves, something indicative of mass-production's final stiff-legged march to victory.Apart from sprouting broccoli's superiority in taste and tenderness (in the past it's been known as the 'poor man's asparagus') it's a wonder of the wintertime whereas calabrese and romanesco are harvested in late summer and autumn.Split thicker stems so they cook at the same rate as the thinner ones, wash and briefly (a couple of minutes), steam, stir-fry, or if you must, boil.Allegra McEvedy's baked potato with sprouting broccoli, smoked salmon and crème fraîche. .

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