Shredded carrots add color and flavor to a stir-fry, casserole, pasta or soup. The finer texture of the carrots doesn't overpower a dish the way whole or thick-sliced carrots would. Shredding the carrots saves time when you're ready to cook, but the vegetables spoil quickly in the refrigerator one they are cut. Freezing them allows you to keep the shredded carrots on hand without fear of spoilage. The carrots require a brief cooking period prior to freezing to store correctly.
Things You'll Need
- Steamer insert
- Paper towels
- Aluminum foil
- Baking sheet
- Storage container
Bring 1 gallon of water to a full boil in a large pot. Set a bowl of ice water on the cooking surface.
Place up to 1 pound of shredded carrots in a steamer basket. Submerge the basket and carrots in the boiling water.
Boil the carrots for two minutes. Time the cooking time from when the water returns to a boil after adding the carrots to the water.
Lift the steam basket from the pot. Immerse the basket and carrots in the ice water. Soak the carrots for two minutes so they cool down completely.
Pour the bowl of water and carrots into a colander. Drain the water from the carrots and pat them dry with a paper towel.
Spread the carrots out in a thin layer on an aluminum foil-lined baking sheet. Place the sheet in the hour and freeze the carrot for two hours.
Transfer the frozen carrots to freezer storage container or bag. Seal closed and return the carrots to the freezer until you are ready to use them.
Tips & Warnings
- Store the frozen carrots for up to a year.
- Photo Credit Eising/Photodisc/Getty Images