I have broccoli coming out my ears. Well, maybe not literally, but there certainly is a bumper crop in the garden. I have never had so much success growing broccoli before.
We’ve enjoyed it in stir fries and soups and side dishes and I’ve even given some away to friends, but finally, on the weekend, I decided it was time to preserve some by freezing it. Otherwise, with rapidly warming daytime temperatures, the heads will loosen and it will start to flower if left in the ground.
You blanch broccoli by putting it into boiling, salted water, removing it after a brief, timed interval (2 minutes) then plunging it into iced water or placed under cold running water to halt the cooking process.
The purpose of blanching is not to cook the broccoli but to stop the enzymes that will cause it to deteriorate. Blanched broccoli will retain it’s vivid green colour and can be cooked as usual without thawing.
What is your favourite way to prepare broccoli?
- 1 large pot boiling salted water
- 1 large bowl or sink filled with iced water
- A slotted spoon
- Paper towels
- Ziploc bags or freezer-proof containers
- Wash broccoli then cut in roughly equal sized florets
- Add to boiling water and set your kitchen timer for two minutes.
- As soon as the two minutes is up, remove broccoli from water with slotted spoon and plunge in iced water bath.
- Remove from iced water and dry on paper towels, dabbing with extra paper towels to remove excess moisture
- Place in containers or ziploc bags (if in bags press out as much air as possible). Label with date of processing and freeze immediately.