This is how you make it last the longest

Celeriac - freeze raw or cook straight away

The celeriac provides the largest tubers that we come across in this country. Part of it is enough to meet the recipe specifications. The trimmed remainder quickly loses moisture and shrinks.

What remains for the celery is only the direct route to the organic waste bin. That's a shame, because the aromatic tuber can even be frozen raw - it doesn't get any faster. If you have the time and want, you can finish cooking the celery before freezing it. The time used will be reimbursed later during the preparation.

Freeze raw pieces

1. First, use a sharp knife to remove the peel of the tuber about 5 mm thick.
2. Cut the celery into slices, cubes or sticks. Coarse or fine is entirely up to you. That also depends on what the celery pieces will be used for later.
3. Place the pieces in a large freezer container or divide the total into several small containers. In the way that is more convenient for you.

Freeze cooked celery

Freezing cooked celery is also relatively easy. The celery is peeled, cut into pieces and cooked al dente. After that, the celery has to cool down before it can be packed into the freezer.

Better to blanch celery first

The celery needs a different pretreatment than the tuber before it is given over to the frost in the chest. With it you can't avoid blanching if you don't want to defrost it again quickly. This step extends its shelf life many times over.

1. Cut off the stalk and leaves and remove the threads with a knife.
2. Wash the bars thoroughly, then cut them into smaller pieces.
3. Blanch the celery for about 3 to 4 minutes.
4. In the meantime, prepare a bowl of ice-cold water to deter him afterwards.
5. Remove the pieces from the ice water as soon as they have cooled down.
6. Fill the celery portion by portion into suitable containers, but only after it has completely drained and dried.

durability

The shelf life of the different celery variants can be specified with the following values:

• raw celery: six months
• boiled celery: three months
• blanched celery: 12 months
• raw celery: only 2 months

Conclusion for quick readers:

• Types of celery: Both celeriac and celery root can be frozen well
• Celeriac: This type of celery can be frozen raw or cooked
• Freeze raw: peel the celery and cut it into slices, cubes or sticks; fine or coarse
• Freeze raw: Place celery pieces in suitable freezer containers in portions and freeze immediately
• Tip: If you want to avoid plastic waste, you can use glass freezer containers or stainless steel cans
• Freeze cooked: peel the celery, cut into pieces and cook until al dente; Freeze after cooling
• Celery: Blanching makes sense with this type, as it extends the shelf life enormously
• Preparation: cut off the stalk and leaves; Cut the sticks into smaller pieces
• Blanching: Blanch the celery for three to four minutes, then chill in ice water
• Filling: Fill the cooled and dried celery pieces in portions into the freezer and freeze
• Shelf life celeriac: raw celery has a shelf life of 6 months, cooked celery 3 months
• Shelf life of celery: it can be blanched for 12 months, raw for 2 months