Freezing Broccolini
Blanching or steaming results in a fresher tasting, better looking and more nutritious vegetable to be enjoyed later as enzyme actions that cause flavor, color, texture and vitamin loss are ceased.
Ingredients:
broccolini
bowl of cold water
salt
Directions:
Washing and Trimming
Trim any woody ends off broccolini stems. Cut into uniform-size pieces. To wash, submerge the broccolini in a large bowl of cold water, agitating them to dislodge any dirt or debris, then drain well.
Instructions for Blanching or Steaming
Blanching: Fill a large bowl with ice water and bring a large pot of salted water to a boil. Working in batches, add the trimmed broccolini to the boiling water and cook until bright green and crisp-tender, about 3 minutes. Transfer to the ice bath with a slotted spoon. Once completely cool, drain well and pat dry with clean kitchen or paper towels.
Steaming: Add a few inches of water in the bottom of a large pot then add a steamer basket. Bring to a simmer over medium-high heat. Add the trimmed broccolini, cover with a tight-fitting lid and cook until bright green and tender, about 5 minutes. Shock the broccoli in a large bowl of ice water, then pat dry once completely cool.
Proper Storage and Freezing
Once broccolini is cooked and dry, it can be packaged for freezing. Lay out in a single layer on a parchment paper-lined sheet tray or plate. Place in the freezer until completely solid, 1 to 2 hours. Once frozen, transfer to a plastic container or resealable freezer bag. The broccolini should stay fresh-tasting and free of freezer burn for 6 to 8 months.
How to Thaw and Cook Your Frozen Broccoli
To thaw, transfer the entire container to the refrigerator overnight to use in your favorite recipes. You can also put the frozen broccolini right into a pot of boiling salted water for 1 to 2 minutes. This thaws and heats the broccolini without overcooking. Frozen broccolini can also be added directly to a skillet with butter and quickly sauteed until warmed through.
