Easy tips for freezing broccoli from your home vegetable garden.
Learn how to prepare, blanch and freeze broccoli for winter use in your kitchen.
Try our delicious Broccoli and Olives recipe given below, using your home-frozen broccoli and tomatoes.
Blanching time of 3 minutes is for 1 ½ inch flowerets with stalks attached.
For smaller flowerets, blanch 2 minutes.
For peeled, slant cut stems, scald for 1 minute.
When packaging broccoli for freezing, the vegetable requires no headspace.
Broccoli is one of the best vegetables we have for freezing.
You can freeze the vegetable in the standard fashion listed above or separated into batches of flowerets with slanted cut stems, or made into a puree.
The directions for these optional methods of freezing broccoli mentioned are given below.
Although it is possible to can broccoli, it is not recommended because the vegetable will be dark and mushy.
When preparing frozen broccoli for serving, avoid overcooking.
Keep in mind that the preliminary blanching has already cooked it partially.
Use the flowerets for dishes like broccoli casserole.
Stir frying is a delicious way to use the stems.
One of the great benefits of using the frozen vegetables in a stir fry is that they do not have to be thawed before cooking in a wok or skillet.
Cook the frozen vegetables alone until the pieces separate and much of the water evaporates.
Then oil and seasoning can be added.
This prevents the cook from being splattered if the frozen food was directly put into hot oil.
Hot broccoli is a classic when served with Hollandaise sauce, and it is almost as good with lemon butter, or vinaigrette containing parsley, minced capers, and a few bits of chopped pimento.
The following recipe makes good use of frozen broccoli and frozen tomatoes. Serves 6.
2 pints frozen broccoli flowerets, thawed just until pieces can be separated.
3 tablespoons olive oil
1 clove garlic, peeled and minced
¾ cup frozen and thawed chopped tomatoes
1 cup frozen corn
1 cup frozen shrimp
1 cup sliced red, yellow, or green pepper
½ cup pitted black olives
Salt/dried red pepper
In a skillet, heat the oil and cook the garlic for a minute or so without browning. Add the tomatoes and cook uncovered for about 10 minutes. Add the broccoli, corn, peppers, shrimp and olives. Season with salt/pepper to taste. Cover and simmer until broccoli is tender. Serve hot.