Instructions

1. Blanch the vegetables by cooking them in a pot of boiling water until their color has brightened, but vegetables are still very crisp.

2. Shock the cooked by transferring them to a bowl filled with ice water, and cool for 1 minute. If needed, add more ice to keep them cold. Freezing warm vegetables takes longer and creates large, damaging ice crystals.

3. Transfer the vegetables to a rimmed baking sheet covered with three layers of paper towel, and cover with another couple of layers of paper towels. Dry well.

4. Transfer veggies to a baking sheet lined with parchment paper, in a single layer, and freeze until solid, about 1 to 2 hours.

5. Once frozen, transfer the vegetables into freezer bags -- about 2 cups to a bag. Squeeze out as much air as possible. Store in the coldest part of your freezer.