You can prepare carrots in different ways, one possible variant is blanching. With this preparation, the vegetables remain al dente and retain most of their vitamins.
It sounds complicated, but it's easy and, above all, quick to do. Blanching is a very short process in which the carrots are only briefly cooked.
With this method, the nutrients and vitamins are largely retained. You can then process the carrots further, for example to prepare a salad.
The vegetables are placed in boiling water for just a minute or two and then quenched. For quenching, the water needs to be as cold as possible, so it's best to use ice water.
» By the way, before you freeze carrots, they also have to be blanched. (Reading tip: Freezing carrots - That's how it's done)
7 tips: Blanch carrots
Tip 1:
Carrots are blanched before freezing or if you want them just a little softer. This is perfect for a salad or a vegetable platter, for example.
Tip 2:
In the case of small carrots, it is sufficient to wash the vegetables thoroughly or scrape them off a little; you should only peel larger carrots with a vegetable peeler.
Tip 3:
You can then chop the carrots however you like, either into sticks, slices or cubes.<
Tip 4:
Boil enough water in a large pot.
Tip 5:
During the heating phase, you can prepare a bowl of ice water for subsequent chilling. To do this, put a few ice cubes in a large bowl and then fill it up with water that is as cold as possible.
Tip 6:
As soon as the water is boiling, you can add the carrot pieces. Look at the timer and wait two minutes or less.
Tip 7:
The carrots are drained through a sieve and immediately added to the ice water. Just wait a moment and then drain the vegetables again.