If you want to enjoy the nutty flavor of edamame throughout the winter, try freezing them. Edamame, or unripe soybeans, is a nutritious vegetable that has 12 g of protein, 13 g of carbohydrate and 3.5 g of fat in a 100-gram serving. The legume is also high in calcium, phosphorus and vitamin A. Freezing edamame, which is a good way to preserve nutrients, requires blanching. Blanching involves placing vegetables in boiling water for a short time period to stop enzymes and maintain flavor.
Wash the edamame to remove any dirt or grit. Remove the beans from the pods if desired.
Make an ice-water bath by filling a bowl with cold water and ice cubes.
Fill the pot with water and bring to a boil.
Place the edamame in the boiling water for two to three minutes. The pods or beans will turn bright green.
Drain the beans in the colander.
Put the pods in the ice water bath for two to three minutes, which immediately stops the cooking process.
Remove the edamame from the ice-water bath and place on paper towels to drain and cool.
Spread the cooled pods on a baking sheet or tray in a single layer and freeze. After the pods are frozen place them in freezer bags.
How to Cook Green Beans to Be Crisp and ...
How to Blanch Cucumbers
How to Freeze Garbanzo Beans
How to Convert Dried Beans to Cooked ...
How to Cook Hominy in a Slow Cooker
How to Freeze Lentils
How to Cook Dried Chickpeas Without a ...
How to Blanch Kale for Freezing
How to Blanch Cashews
How to Blanch Lima Beans
How to Store Brussels Sprouts
How to Freeze Fresh Beets
How to Remove a Cardamom Seed From a Pod
How to Blanch Green Beans for Freezing
How to Soak Adzuki Beans
How to Refresh Dried Fruits: Raisins
How to Soak Amaranth
How to Make and Eat Edamame, Microwave ...
How to Blanch, Peel, & Freeze Whole ...
How to Cook Fresh Broccoli in a Slow ...
- Write the date on the freezer bag. Frozen foods can be safely stored for a long time at 0 degrees F, but in order to maintain quality do not freeze longer than 12 months.
- Freeze edamame in smaller bags to use for individual meals.
Residing in Michigan, Ann Perry has been writing about health and fitness since 2004. She holds a Master of Arts in anthropology, as well as a Master of Public Health.
Thinkstock Images/Comstock/Getty Images