Freezing vegetables
| Vegetable | Preparation | Whitening duration* | Cooking blanched and frozen vegetables |
|---|---|---|---|
| Garlic | Remove the outer skin. | Do not bleach. Freeze on a roasting pan before packaging. Keep for 2 months. | Thaw 20 minutes. Chop. Add to sauces, soups, casseroles, stews and stir-fries when cooking. |
| asparagus | Remove woody parts and scales containing sand. Cut into pieces of the same length. | Small - 2 minutes. Medium - 3 minutes. Large - 4 minutes. | Boil 3 to 5 minutes. |
| beets | Keep the root, remove the tops, leaving 2.5 cm (1 inch) of stem. Cook in boiling water until tender. Chill. Peel, slice or dice. | Do not bleach. | Thaw the sliced beets for 30 minutes to separate them. Reheat 9 to 10 minutes. OR cook in the oven for 90 min. at 160°C (325°F). |
| Broccoli* | Remove woody stems and trim. Cut into pieces of no more than 3 cm (1½ inch) in diameter. | Medium - 3 minutes. Big - 4 minutes. | Boil 3 to 5 minutes. |
| Carrots | Remove tails and scrape or peel. Leave the baby carrots whole. Cut the larger ones into 1 cm (½ ounce) slices, dice or sticks. | Cut - 3 minutes. Whole - 5 minutes. | Whole: boil 6 to 8 minutes. Cut: 5 to 7 minutes WHERE Bake for 75 minutes at 160°C (325°F), separating them after 30 minutes. |
| Celery | Trim the ends and cut into 2.5 cm (½ inch) slices. | 3 minutes. | Boil 3 to 5 minutes. |
| Mushrooms | To slice. Sauté 500 mL (2 cups) in 30 mL (2 tbsp) of butter for 4 min. | Do not bleach. | Reheat 15 minutes. |
| Cabbage | Remove the outer leaves and the core. Cut into wedges or coarsely grate. | Spikes - 2 minutes. Grated - 1 minute. | Tips: defrost 20 to 30 minutes; boil 9 to 10 minutes. Grated: defrost 2 hours; boil 4 to 5 minutes. |
| Brussels sprouts* | Remove stems and outer leaves. | Small - 3 minutes. Means - 4 minutes. Big - 5 minutes. | Boil 4 to 6 minutes. |
| Cauliflower* | Break the apples into florets about 3 cm (1½ inches) in diameter. | 3 minutes. | Boil 3 to 5 minutes. |
| pumpkins | Cut or break open and remove seeds and membranes. Cut into large chunks. Steam, boil or bake until tender. Cool and remove the pulp from the bark. Purée. | Do not bleach. | Reheat 30 minutes. |
| Marrow squash, Zucchini | Cut into 1 cm (½ inch) slices. | 2 minutes. | Thaw 5 minutes to separate. Boil 6 to 8 minutes. |
| Squash, Hubbard's, Musk | Cut in half and remove seeds and fibres. Cook until tender. Cool and remove the flesh from the skin. Purée. OR peel and cut into cubes. OR peel and cube, cook and puree. | Do not bleach. OR 2 minutes for cubes. OR not bleach | Cuts: boil 7 to 8 minutes OR bake for 60 to 75 minutes at 160º C (325º F). Puree: reheat 30 minutes. |
| Squash, Spaghetti | Cut in half, remove seeds, cook until tender. Let cool. Remove the flesh from the shell lengthwise with a fork to separate into filaments. Keep in filaments or puree. | Do not bleach. Can be kept for 9 months. | Puree or filaments: reheat 30 minutes. |
| Fiddleheads | Leave whole. | 2 minutes. Freeze on a roasting pan before packaging. | Boil 6 minutes. |
| Spinach, Swiss chard, cabbage, kale, mustard sprouts | Choose young and tender leaves. Wash well. Remove hard parts and damaged leaves. Cut the chard into 2.5 cm (1 inch) pieces or separate the leaves from the stems into 10 cm (4 inch) pieces. | 2 minutes for spinach, Swiss chard, kale, mustard sprouts 3 minutes for the cabbages. Can be kept for 6 months. | Boil 1 to 2 minutes. |
| Herbs | Chop. | Do not bleach. Freeze on a roasting pan before packaging. | Add frozen to sauces, soups, casseroles, stews and stir-fries when cooking. |
| Green or yellow beans | Remove the ends. Leave whole or cut into 2.5 cm pieces or strips (French cut). | Cut - 3 minutes. Whole - 4 minutes. | Cuts: boil 4 to 6 minutes. Whole: boil 5 to 7 minutes. |
| Corn, kernels | Peel and remove the beard. | 4 minutes. - Shell with a knife. Freeze on a roasting pan before packaging. | Boil 4 to 5 minutes. |
| Corn, on the cob | Peel and remove the beard. Cut into pieces of the same length. | Small - 7 minutes. Means - 9 minutes. Big - 11 minutes. | Thaw 2 hours. Boil 3 to 5 minutes. |
| Corn, on the cob | Peel and remove the beard. Cut into pieces of the same length. | Small - 7 minutes. Means - 9 minutes. Big - 11 minutes. | Thaw 2 hours. Boil 3 to 5 minutes. |
| Corn, on the cob | Peel and remove the beard. Cut into pieces of the same length. | Small - 7 minutes. Means - 9 minutes. Big - 11 minutes. | Thaw 2 hours. Boil 3 to 5 minutes. |
| Corn, on the cob | Peel and remove the beard. Cut into pieces of the same length. | Small - 7 minutes. Means - 9 minutes. Big - 11 minutes. | Thaw 2 hours. Boil 3 to 5 minutes. |
| Onions | Remove the peel, roots and stems. Chop. | Do not bleach. Freeze on a roasting pan before packaging. | Add frozen to sauces, soups, casseroles, stews and stir-fries when cooking. |
| Parsnip | Remove stems and roots. Peel. Cut into 2.5 cm (1 inch) sticks or 1 cm (½ inch) slices. | Sticks - 1 minute. Slices - 1 minute. | Boil 7 to 8 minutes OR bake for 45 - 55 minutes at 160ºC (325ºF). |
| Peas, small | Shell. | 2 minutes. Keeps 5 months. | Boil 3 to 5 minutes. |
| Peas, edible pods | Remove stem and flower, leave whole. | 2 minutes. Keeps 5 months. | Boil 3 to 5 minutes. |
| Peppers, green or red | Remove the tail and the seeds. Leave whole, halve or chop | Do not bleach. | Add frozen to sauces, soups, casseroles, stews and stir-fries when cooking. OR defrost 1 hour, stuff and bake. |
| Potatoes, mashed only | Place portions on a roasting pan and freeze until firm (1 hour). Place in containers. | Do not bleach. | Thaw 30 minutes. Warm up 15 to 20 minutes. |
| Rutabagas, turnips | Peel, dice and boil until tender. Purée OR peel and dice. | Mash potatoes : do not bleach. Coupes : 2 minutes. | Warm up 30 minutes. |
| Tomatoes | Immerse in boiling water for 30 seconds, cool in cold water and slide the skin off. Cut into quarters. Add 5 mL (1 tsp) of salt, a pinch of pepper and 5 mL (1 tsp) of sugar for 1 kg of tomatoes, and cook over low heat until tender (5 or 6 min) . | Do not bleach. | Add frozen to sauces, soups, casseroles, stews and stir-fries when cooking. |
| Beet greens | Choose young and tender leaves. Remove hard parts and damaged leaves. | 2 minutes. Keeps 6 months. | Boil 1 to 2 minutes. |
Vegetarian recipes!
Basic Quiche
All the recipes in the toolbox are downloadable as PDF files and can be adapted for collective kitchens according to the number of servings. Perfect Recipe - Basic Quiche PREPARATION TIME: 10 MIN COOKING TIME: 35 MIN SERVINGS : 6 INGREDIENTS 1 prebaked deep 9-inch pie...
Minestrone Soup
All the recipes in the toolbox are downloadable as PDF files and can be adapted for collective kitchens according to the number of servings. Perfect Recipe – Minestrone Soup PREPARATION 30 MIN COOKING 2 HOURS SERVINGS 12 INGREDIENTS 1 onion, diced 1 leek (white part...
Hummus
All the recipes in the toolbox are downloadable as PDF files and can be adapted for collective kitchens according to the number of servings. Perfect Recipe - Hummus PREPARATION 10 MIN MAKES 500 ml INGREDIENTS 1 can (540 ml) chickpeas, rinsed and drained 85 ml...
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