Fresh broccoli reaches its peak harvest in the middle of summer, but when frozen, you can enjoy this vegetable all year round. Freezing broccoli is an easy process, and self-frozen broccoli has a much better taste and texture than store-bought ones. Read our guide to freezing broccoli and enjoy broccoli in three different ways: boiled, baked or made in a casserole.
Step
Method 1 of 4: Freezing Broccoli
Step 1. Choose broccoli
Choose broccoli at the peak of the broccoli season in June or July. Look for broccoli that has tightly bloomed flowers that are starting to separate and turn yellow. Avoid broccoli with brown spots or sores.
Step 2. Rinse the broccoli
Make sure you remove any dirt, bugs or pesticide residue.
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If you live in an area where broccoli pests and caterpillars are problematic, prepare a salt water bath and soak the broccoli for half an hour. This will kill the insects and make them float to the surface of the water. Discard the brine, rinse the broccoli, proceed to the next step.
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Remove all the leaves on the broccoli.
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Step 3. Cut the broccoli into small flowers about 2.5 cm long
Slice the rootstock into 0.6 cm-thick strips–thick water chestnuts. Remove the tough part at the end of the stalk.
Step 4. Put the broccoli in a bowl and fill it with water
Squeeze half a lemon, stir, and leave for 5 minutes. Pour the lemon juice into the cooking pot.
Step 5. Add water to the pot
Use the steam basket to measure, adding water until the basket is about 2.5 cm above the water. Lift the basket after measuring the water level.
If you don't have a steamer basket, add enough water for the amount of broccoli you're cooking
Step 6. Cover the pot and heat the water until it boils
Covering the pot will make the water boil faster and save energy.
Step 7. Put the broccoli in the steamer basket and place it in the saucepan
Cover the pot and heat until it boils again. After the water boils, steam the broccoli for 5 minutes.
If you're not using a steamer, put the broccoli directly into the boiling water. Boil for two minutes, then remove using a strainer spoon
Step 8. Remove the steamer basket and immediately cool the broccoli
Immediately flush with cold water under the tap or put in ice water.
If you're not using a steamer, transfer the broccoli straight out of the pan into a colander and let it cool
Step 9. Strain the broccoli
Use a steamer to pour the broccoli into a sieve. Shake to drain any remaining water.
Step 10. Place the broccoli in a plastic freezer
Place it in a sleeping position in the freezer.
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Add enough broccoli to cook once for your family. That way you'll be able to cash out as much as you need, not all of it. The rough size is a handful of broccoli in one serving.
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If you are not using a vacuum sealer, close the seal almost completely. Insert one straw into the plastic mouth. Remove the remaining air through the straw. Pull out the straw when you are ready to close the seal completely.
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Label the plastic with the date you froze it. Use broccoli within 9 months for the best taste and nutritional value.
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Method 2 of 4: Quick Boiling Frozen Broccoli
Step 1. Boil water in a large saucepan on high heat
It's important to use a large saucepan because you don't want the broccoli to sit in the water for too long. A smaller pot will cool quickly when frozen broccoli is added and will take longer to cook.
Step 2. Take the broccoli out of the freezer
It could be that the broccoli sticks together or stays separate; whichever doesn't matter.
Step 3. Add broccoli to boiling water
Take it out after one minute to 90 seconds–that's about as long as it will take for the frozen broccoli to return.
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Cooking broccoli longer than a minute and a half will cause it to become mushy and crumble.
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Make sure you add the broccoli after the water boils.
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Step 4. Dry the broccoli
Place broccoli in a bowl and season with butter, salt, pepper and cheese if desired.
Method 3 of 4: Baking Broccoli
Step 1. Preheat the oven to 218 degrees C
Step 2. Remove broccoli from freezer
Spread evenly over the pan. When the broccoli sticks together, use a fork and knife to separate it.
Step 3. Drizzle the broccoli with olive oil
Sesame and grapeseed oils can also be used.
Step 4. Season the broccoli with salt and pepper
Season with additional seasonings such as cayenne pepper, paprika, garlic powder or cumin if desired.
Step 5. Put the broccoli in the oven
Bake for 15 minutes, or until the flowers are brown and crispy.
Step 6. Remove broccoli from oven
Put in a bowl and serve while hot.
Method 4 of 4: Making a Broccoli Casserole
Step 1. Preheat the oven to 176 degrees C
Step 2. Heat a large pot of water over high heat until it boils
Remove a packet of broccoli from the freezer (you will need about 2 cups of broccoli) and place it in the boiling water. Take it out after one minute to Ninety seconds. Dry the broccoli.
Step 3. Mix the casserole binder solution
Mix the ingredients below in a bowl:
- 1 cup mayonnaise
- 1 cup grated cheddar cheese
- 1 can of cream of mushroom soup
- 2 eggs
Step 4. Put the broccoli in a bowl
Stir using a large spoon.
Step 5. Pour the solution into an oiled dish
You can choose the size according to the contents and the size of the dish accordingly.
Step 6. Make the casserole topping
Mash 2 bowls of crackers with 2 tbsp melted butter. Sprinkle evenly over the casserole.
Step 7. Put the dish in the oven
Bake for half an hour or until the topping turns brown.
Tips
- Use lemon to keep green broccoli fresh even after cooking.
- You can use a metal strainer on top of the pan to steam more broccoli.
- Vegetables are tastier and crispier when dry before freezing; avoid freezing it while it's still wet.
- Steam baskets with handles are easier to use than handleless ones because they can easily be inserted and moved with the broccoli inside.
Warning
- Cut the broccoli on a different cutting board than the one used for cutting raw meat.
- Be careful when cooking with steam. Wear gloves when moving the lid and lowering and lifting the steam basket. Do not place your face directly facing the steam from the pot.
- Do not boil in the microwave.
