The frozen foods section of your grocery store is filled with precut veggies. But you could save money by buying fresh produce and freezing it yourself. Not all vegetables lend themselves to freezing, but broccoli, cauliflower and carrots do. When prepped correctly, they also make a nice veggie medley.
Broccoli and Cauliflower
Wash the broccoli and cauliflower heads before cutting the pieces. You can water or steam blanch the pieces, then chill them by immersion in cold water. Make sure the pieces are well drained and have no heat rising off them. Place the cut veggies into either a zipper,-top freezer bag or a freezer-proof plastic container. Remove as much air as possible from the bag or container before sealing it.
Carrots and Storage
The process is the same for freezing carrot pieces, except you need to peel the carrots first. Water blanching is recommended for carrots instead of steam blanching. You can store all the veggies together or separately. If they aren't drained of excess water they may clump together -- especially the blanched broccoli pieces.
Blake Guthrie covers travel, entertainment and outdoor recreation for many outlets, including the Atlanta Journal-Constitution, where he is a regular contributor. With years of experience as a professional cook, Guthrie also relishes writing about food and beverage topics. He earned a Bachelor of Arts in mass communications from Auburn University.