13 Vegetables You Can Freeze And How To Prepare Them
Many vegetables freeze very well and can save both time and money if you prepare them properly. While some vegetables, such as lettuces and cucumbers, are not suitable for freezing, others hold their texture and flavour extremely well.
Below is a practical list of 13 vegetables you can freeze, with clear guidance on how to prepare each one correctly.
Before you start, note that freezing vegetables is not always as simple as chopping and freezing. Some need blanching, some need specific preparation, and skipping this step can result in poor texture or flavour once defrosted.
This post explains what to do for each vegetable so you can freeze them confidently and avoid waste.
- Turnip
- Onions
- Garlic
- Tomatoes
- Celery
- Mushrooms
- Carrots
- Parsnips
- Sweet potatoes
- Peppers
- Potato
- Broccoli
- Cabbage
If you find this post interesting you may also enjoy this post about freezing breadcrumbs.
Vegetables You Can Freeze Without Blanching.
Some vegetables can be frozen raw, some need blanching, and others freeze better once cooked.
For vegetables such as broccoli and cabbage, blanching helps preserve colour and texture before freezing.
The video below shows the blanching process clearly, step by step.
Blanching
Flash Freezing
Some vegetables freeze better when they are flash frozen before being stored.
This method works well for vegetables such as mushrooms and peppers, helping them freeze individually rather than clumping together.
The short video below shows how to flash freeze vegetables before transferring them to freezer bags or containers.
https://youtu.be/whpyXE5jPAY
1. Turnip (Swede / Rutabaga)
In the UK, this vegetable is often called a swede (or swedish turnip), while in Ireland and Scotland it is commonly called a turnip, and in the US it is known as rutabaga.
Turnips can be frozen in more than one way, depending on how they will be used later.
For stews and slow-cooked dishes, turnip can be diced and frozen raw. It can be added directly to the pot from frozen, where long cooking times allow the texture and flavour to soften fully.
Turnip also freezes well once cooked and mashed. Season the mash, allow it to cool completely, then freeze in freezer-safe containers. Mashed turnip can be defrosted as needed or added directly from frozen when making soups.
For best results, freeze mashed turnip in smaller portions, as large portions can become very dense and slow to defrost.
2. Onion
Freezing onions can be effective, but they need to be stored carefully as the smell can linger in the freezer. To minimise this, avoid getting onion juice on the outside of containers and make sure containers are sealed tightly. Even with good storage, onion smell can still be noticeable.
Onions can be roughly chopped and frozen raw in freezer-safe containers. Frozen onions are best used in dishes such as soups, stews, curries, and sauces, where they are cooked for long periods or blended into the dish.
Note: Freezing changes the texture of onions. They will soften once defrosted and are not suitable where a crisp texture is needed, such as in stir-fries or raw in salads. The flavour remains largely the same, but the bite will be softer
3. Garlic
Garlic can be frozen raw without blanching or flash freezing. Peel each clove and store it in a freezer-safe container.
Once defrosted, garlic cloves may feel softer and can appear slightly translucent. This does not affect the flavour when cooked.
Frozen garlic is best used in cooked dishes. It can be sliced or chopped and added directly to the pan from frozen without defrosting.
4. Tomatoes
Tomatoes do not freeze well raw, as the texture breaks down once defrosted. A better option is to cook them first and freeze them as a sauce.
Tomato-based sauces such as pizza or pasta sauce freeze very well. Allow the sauce to cool completely, then freeze in portions using freezer-safe containers.
Cooked tomato sauce can be defrosted as needed and used as a base for pizzas, pasta dishes, and other recipes.
5. Celery
Celery freezes well but is best used in cooked dishes once defrosted, as the texture softens significantly.
It works well in soups, stews, and sauces where it adds flavour during cooking.They work especially well when blended in a soup or slow cooked for hours till almost melted.
To freeze celery, chop it, rinse and dry thoroughly, then store it in a freezer-safe container.
6. Mushrooms
Mushrooms can release a lot of moisture once frozen, which can affect their texture. For this reason, frozen mushrooms are best used in dishes where they are cooked for longer periods.
They work well in soups, sauces, and slow-cooked dishes, or in pies where the moisture can cook off. They can also be used in quicker dishes such as stir-fries or fried rice, although the texture may be softer.You will need to test it to see if you like it or not as the texture is not something everyone will take to once defrosted.
Cooking frozen mushrooms thoroughly helps reduce excess moisture. Slicing mushrooms rather than cutting them into large chunks can also help minimise a watery texture
7&8. Carrots And Parsnips
Carrots and parsnips freeze best once they have been cooked, mashed, and seasoned. Allow them to cool completely before sealing in freezer-safe containers.
Freezing in smaller portions is recommended, as large portions can take a long time to defrost.
Freezing carrots and parsnips raw is less effective, as the texture can deteriorate once defrosted. Raw freezing is only suitable if they will be used soon in smooth soups where texture is less important.
Related Post-How To Organize A Chest Freezer On A Budget
9. Sweet potatoes
Sweet potatoes freeze best when treated in the same way as carrots, parsnips, and turnips. They should be cooked first, then mashed and seasoned before freezing.
Allow the mash to cool completely, then freeze in freezer-safe containers, ideally in smaller portions for easier defrosting.
10. Peppers
Peppers can be flash frozen by chopping them, rinsing and drying thoroughly, then laying them flat on a greaseproof paper–lined baking sheet.
Once frozen, transfer the peppers to a freezer-safe container for storage. They are useful for adding to pizza as a topping or for soups and stews.
11. Potato
Potatoes can be more difficult to freeze, and texture can vary depending on how they are prepared. Mashed potato does not always freeze well on its own, but it can work effectively as a pie topping when very well seasoned.
Potato wedges, roast potatoes, and chips freeze best once they are fully cooked. Chop, season, and bake the potatoes completely, then allow them to cool before transferring to freezer-safe containers and freezing.
You can try to freeze them raw or par cooked however they will needs to be completely coated in oil for it to work.
Note: Potatoes can discolour quickly once peeled due to exposure to air. Using oil or fat during preparation helps reduce this. Potatoes should be seasoned and cooked soon after peeling. If preparing a large batch, peeled potatoes can be kept submerged in water while working. Dry thoroughly before seasoning and baking.
12. Broccoli
Chop the broccoli into the sizes you plan to cook later. Rinse thoroughly, then use the blanching method shown in the video above before freezing.
Once frozen, broccoli will not have the same texture as fresh, but it is comparable to commercially frozen broccoli and suitable for most cooked dishes.
13. Cabbage
Shred and wash the cabbage, then use the blanching method shown in the video above before freezing.
Divide the cabbage into smaller portions and store in freezer-safe containers. Cabbage freezes well and is suitable for a wide range of cooked dishes including as a side dish.
FAQs
Which vegetables should not be frozen?
Vegetables with a very high water content do not freeze well and often lose their structure once defrosted. This includes lettuces, cucumbers and raw tomatoes. These vegetables are generally better used fresh or cooked before freezing.
Do vegetables need to be blanched before freezing?
Not all vegetables need blanching before freezing. Some can be frozen raw, while others benefit from blanching to help preserve colour and texture. The best method depends on the vegetable and how it will be used once defrosted.
Disclaimer
Freezing methods and storage guidelines can vary. For official food safety advice, refer to guidance from recognised authorities before freezing or storing food.
This website provides general, practical information only and does not replace official food safety guidance.
For government-approved advice, see:
The Food Safety Authority of Ireland
Click here for a link to some freezer safe charts
Soup is a great way to freeze vegetables. Try my Carrot and coriander soup by clicking here.
