Root vegetables, such as radishes and carrots are suitable ingredients for cooking soups and stews. Radishes and carrots can be frozen for easy use in cooking in the winter months. You must first bleach the radishes before freezing them so that the nutrients they contain can be preserved during storage.
Part 1 of 3: Preparing the Radishes
Step 1. Take the radish
Rinse the radishes under running water. After that, soak the radish for a few minutes to separate the dirt that sticks, then rinse again.
Step 2. Choose small to medium sized radishes
Set aside the radishes that have started to soften for immediate use.
Step 3. Peel the radish
Remove the radish skins or use the radish skins as compost. Clean radish skins are also good for making vegetable broth.
Step 4. Cut the radish into 1.6 cm dice
Part 2 of 3: Blanching Radishes
Step 1. Heat water in a large saucepan on the stove
Heat the water until it really boils.
Step 2. Make an ice water bath in a clean sink or large bowl
Place the marinade near the stove.
Step 3. Pour the radish pieces into the boiling water
Let the radishes go through the blanching process for two minutes.
Step 4. Remove the radish pieces with a large slotted spoon
- Immediately put the radish into the ice water bath. Let the radishes soak for two to five minutes.
Step 5. Place the radishes in a colander to dry a bit before freezing
Step 6. Blanch only about two cups (500 ml) of horseradish at a time, unless you have a very large pot
Repeat the blanching process for several groups of radishes.
Part 3 of 3: Freezing Radishes
Step 1. Take a handful of dried radishes
Dry the surface of the radish with a paper towel or kitchen towel.
Step 2. Pack the radish pieces in a resealable plastic bag or other freezer-safe container
Leave about 1.6 cm of space at the top of the container.
Step 3. Press the bag to remove as much excess air as possible
Close the bag tightly.
Step 4. Store turnips in the freezer for up to 10 months
Turnips can be stored in the refrigerator for up to three weeks.