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Drain the kohlrabi thoroughly, then pack the pieces in airtight freezer containers. Allow 1/2 inch of headspace at the top because the kohlrabi expands slightly when frozen. Alternatively, pack the kohlrabi into resealable bags. Label the containers with an indelible marker, noting the date and contents. Freeze the kohlrabi quickly by arranging.
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Step 2: Clean and cut. Here are the steps to clean and cut kohlrabi before freezing: Wash the kohlrabi under running water to remove any dirt or debris. Use a sharp knife to trim off the stems and leaves, if any, and discard them. Use a vegetable peeler or a sharp knife to peel off the tough outer skin of the kohlrabi.
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Yes, you can freeze kohlrabi for long-term storage. Simply blanch the kohlrabi in boiling water for a few minutes, then transfer it to an ice bath to stop the cooking process. Once cooled, you can pack the kohlrabi in airtight containers or freezer bags and store them in the freezer for up to 10-12 months.
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Yes, kohlrabi freezes well, and it is a great way to keep this veggie in stock all year round. After blanching and cooling it thoroughly, it can last in the freezer for quite a long without losing its texture, color, or taste. The kohlrabi leaves, however, don't do so great in the freezer.
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Discuss how frozen kohlrabi compares to fresh in various recipes. Texture: While freezing alters the texture slightly, blanching helps preserve much of the original crunch. Flavor: The natural sweetness and earthy taste of kohlrabi remain intact, making it a valuable addition to many recipes.
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Transfer from the boiling water to an ice water bath to stop the cooking, then strain, blot dry, and store in an airtight container before putting it into the freezer. This is especially helpful to prevent a change in texture and color when thawing and cooking again. Removing the stems.
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Freezing kohlrabi without blanching will preserve its flavor and nutrients. To freeze kohlrabi, wash and trim the vegetable, then slice it into thin strips or cubes. Place the kohlrabi on a baking sheet and freeze for two hours. Once frozen, transfer the kohlrabi to a freezer bag and store in the freezer for up to six months.
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Place in Freezer-Safe Bags: Fill freezer-safe bags no more than 2/3 of the way up. Press out as much air as possible and then seal the bags. Label and Freeze: Write today's date on the front of your individual bags of kohlrabi, as well as the use-by date. Remember, you can freeze kohlrabi for around eight months.
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After washing thoroughly, remove the ribs and discard them. Chop the leaves to the desired size, and submerge them in boiling water. After five minutes of blanching, quickly drain and run the greens under very cold water or plunge them in an ice bath to stop the cooking process.
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For a simple side dish, sauté the sliced kohlrabi in a bit of butter in a skillet. Once it begins to show some caramelization, season it with salt, nutmeg, and a little sugar for increased sweetness. Continue cooking until slightly al dente, with a bit of crispness, and serve it immediately.
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To blanch your kohlrabi before freezing, all you need to do is flash-cook it in boiling water for a few minutes. Fill a cooking pot with water and bring it to a boil on the stove. While you wait, fill a large bowl with ice water. Once the water comes to a rolling boil, carefully drop in the pieces and let them cook for 2-3 minutes.
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To blanch, place the vegetables in boiling water for a few minutes and then in ice water. You can freeze the cooled vegetables in airtight plastic containers or freezer bags. Fresh kohlrabi can be stored in the freezer for up to twelve months. If the kohlrabi has already been used in a meal, you should not keep the leftovers frozen for longer.
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Preparation: Peel the kohlrabi thinly and cut into cubes, strips or slices. Tip: Wash the kohlrabi before peeling, soiling can stick to your hands. Blanching: Blanch for 2 to 3 minutes; Quench in ice water. Alternatively: freeze kohlrabi pieces raw; should also work well. Freezing: portion cooled kohlrabi pieces, fill into suitable freezer.
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Flash freeze (optional) - Spread the kohlrabi on a baking sheet lined with parchment paper, then place them in the freezer for 30-60 minutes, or until the pieces are semi-frozen. Pack and seal - Fill your freezer baggies with the kohlrabi pieces (a hands free baggie holder makes this job much easier). Then press out the excess air and seal them.
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3. Carefully lower the kohlrabi into the boiling water and let it cook for 2-3 minutes. This blanching time will partially cook the kohlrabi and deactivate enzymes that can cause it to lose its quality during freezing. 4. Using a slotted spoon or tongs, transfer the blanched kohlrabi to the ice bath.
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Answer. To freeze kohlrabi, first clean and peel it, then cut it into slices or cubes. Blanch the pieces in boiling water for 2 minutes, then cool in ice water. Spread the pieces on a baking sheet and freeze until solid. Finally, store them in airtight freezer bags or containers for up to 12 months.
