Broccoli florets that are blanched and flash frozen can last up to a year in the freezer. It is definitely worth taking the few extra steps to have such a convenient bag of frozen goodness ready for soups, stews and roasting!
Servings2
Equipment
- Large saucepan – for boiling
- Large mixing bowl – for ice bath
Ingredients
- 1 head of broccoli
- 1 tablespoon salt (optional)
Instructions
- Rinse the broccoli, and slice the florets from the stalk. You want small, even-sized pieces, so cut large florets in half.
- Take the remaining chunk of stem and remove and discard the dried-out bit at the bottom. Use a knife to remove the tough outer layers and slice the revealed tender stalk into ½ inch (1 cm) disks.
- Bring a large pot of water to a boil over high heat. Use enough water to submerge all of the broccoli. Add a tablespoon of salt for each head of broccoli (adding salt is optional).
- While you wait for the water to reach a rolling boil, fill a large bowl with cold water and ice.
- Add the broccoli florets and sliced stem to the boiling water and cook for two minutes.
- Drain the broccoli and immediately place the florets in the bowl of ice water. Let them cool completely, about five minutes.
- Transfer the cooled broccoli to a clean kitchen towel and gently pat dry.
- Line a baking sheet with parchment paper and arrange the blanched broccoli pieces in a single layer.
- Place the tray in the freezer and freeze until solid, about an hour.
- Transfer the flash frozen broccoli to an airtight container or freezer bag and return it to the freezer.
Notes
- Store the frozen broccoli for up to a year in the freezer.
- See the step-by-step instructions for more details.
- Also, see how to cook frozen broccoli for inspiring broccoli sides!