Preserve Summer's Bounty: Expert Natalia Klever's Tips for Freezing Vegetables
Natalia Klever, a culinary expert, has shared practical tips on preserving summer's vegetable bounty for winter use. She suggests freezing vegetables to maintain freshness and create a 'small pantry' for the colder months.
Klever advises washing and drying vegetables thoroughly before freezing to prevent excess moisture from turning into ice and ruining the texture. She recommends freezing vegetables whole, as puree, or as rings for various dishes like casseroles, omelettes, and homemade pizza. Tomato puree can also be frozen in silicone molds for convenient portions for first courses and sauces.
Greens can be frozen for use in soups and main dishes, while onions and dill can be kept loose in the freezer for easy measurement. Klever suggests preparing vegetables in dry portions according to preferences to vary the menu in winter. To freeze, bags should be filled moderately and air should be released to prevent preparations from sticking together and freeze faster. Whole frozen vegetables can be easily plunged into boiling water, the skin removed, and added to stews, borscht, or ragout.
By following Klever's tips, summer's fresh vegetables can be preserved and enjoyed throughout the winter. This not only helps maintain a varied diet but also saves money by avoiding expensive winter produce.
