Blanching and freezing is a great way to store vegetables you don’t manage to eat quickly enough. In this example I’ve used celery because it’s a vegetable I tend to buy for very specific recipes (bolognese sauce, namely) and then I find I’m at a loss as to what to do with the rest of it. Often, before I know it, it’s gone bad in the fridge, which is a real shame!
I have vowed never to let this happen again, as I am as anti-waste as they come.
1. Rinse and chop your celery (or spinach, brocolli, carrots, etc.).
2. Boil your veg ’til almost done (2 mins, no more).
3. Take of heat, drain and immediately run cold water over them to avoid further cooking.
4. Dry your veg to avoid freezer burn. I just used a clean tea towel to avoid paper towel waste.
5. Whack it into a zip lock bag and make sure you take out as much air as you can, again to avoid freezer burn.
Now you have enough celery for plenty of bolognese sauces in future. If you want to know what to do with the leaves, check out this post.