Can carrots be frozen without blanching them first? Last time I froze broad beans and peas but blanched them first and it took me hours the hardest part was cooling them down enough to go in the freezer.
The quick method is to boil water first, electric kettle is quickest, pour into large pan, immerse the veg, peas, carrots, broadbeans, French beans or whatever you have, and wait two minutes.
The veg is not supposed to be cooked, just heated enough to kill the enzymes which cause food to go off.
Drain the veg(*), pour in cold water and add ice cubes to speed up cooling, stir to cool quicker, drain well after a few minutes (no real need to dry on kitchen paper), spread out on a tray or plastic sheet in the freezer and occasionally move around so they don't set into a frozen block; this method is called open freezing.
(*)You could keep the boiled water in the pan if you have more veg to do and just transfer the veg into another pan.
Been doing it this way for years.
Bye
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