Frozen carrots are perfect in soups, make a great addition to sautes and can be used for a simple side dish. When blanched before freezing, carrots retain their vibrant color and taste as delicious as the day they were picked. Buy carrots at the height of the summer when they are plentiful for the best price and selection. Find carrots in bulk at farm stores and farmer’s markets, or grow them yourself to freeze for later use.
How To Freeze Carrots
- Wash and peel carrots. Slice or dice the carrots as you desire.
- Bring a large pot of water to a boil and prepare an ice bath. For more information on this process, read Blanching Basics and Tips.
- When the water reaches a rolling boil, add carrots. For sliced and diced carrots, set the timer for two minutes. For small whole carrots, blanch the carrots for five minutes.
- Remove the carrots promptly and submerge them into an ice bath for the same amount of time you blanched them. Drain in a colander.
- Pack into freezer-safe bags or containers. Label and freeze.
