Content
- Freezing parsley root - Everything worth knowing explained
- October to February is the season
- Put on freshly harvested
- Tips
- Portioning makes it easier to remove
- Tips
- First blanch, then freeze
- durability
Root parsley can be frozen in slices
Freezing parsley root - Everything worth knowing explained
A parsley root refines many dishes. Especially in soups and stews, the aromatic root is doing well. She rarely plays the lead role, rather comes in small quantities used. The rest can be frozen for other foods.
October to February is the season
Parsley roots are easy to grow in your own garden. As a typical winter vegetables, it is harvested in the autumn. Also markets offer it at this time. Sometimes even organic.
Fresh roots are the best recommendation in season. In order to create a ready store for later times, offers the method of freezing.
Put on freshly harvested
Parsley roots last a long time after harvesting. But every day of storage is increasingly degrading its valuable ingredients.
Tips
A fresh root can be recognized by the fact that it fills in the hand firm and crisp. If she is choppy, keep your hands off it.
Portioning makes it easier to remove
A frozen root is difficult to cut small. Therefore, it is useful not completely, but frozen in handy pieces. This later makes it easier to remove just the amount needed for cooking. Before that, the roots are of course cleaned clean, so washed and peeled.
Tips
A potato peeler is ideal for peeling parsley roots. The shell is only very thinly removed, leaving more of it for freezing.
First blanch, then freeze
Before the prepared pieces come into the freezing freezer, they still have to take a hot bath. About two minutes in boiling water are enough. Thereafter, the pieces of vegetables are added to the so-called quenching in prepared ice water. Blanching has many advantages:
After cooling and drying, the root pieces can be packaged in suitable freezer containers or freezer bags and placed in the freezer.
durability
Frozen parsley roots are stable for about three months. Longer they should not remain in the freezer, as their spicy taste decreases significantly afterwards.