19
Rules for freezing spinach for the winter and what to prepare from it
Dishes with spinach are enriched with vitamins. To be able to cook them all year round, spinach must be frozen. So you can prepare healthy and delicious dishes at any time. Spinach, frozen correctly, retains its useful properties and taste. Today we will tell you how to freeze it for the winter in three ways, and at the end of the article we will share an unusual recipe for salad with fresh spinach.
For harvesting, young spinach, collected before the first flowering, is best suited, then it will not bitter. Depending on what dish you are going to cook, it is convenient to have different types of frozen spinach on hand. For the first and second dishes, salads, smoothies, sauces, you can use crushed or whole leaves, as well as frozen spinach puree.
Before freezing, you need to thoroughly wash each leaf under running water, dry on a waffle towel. You can first put bundles of spinach in a bowl of cold water, and then rinse each leaf. This is the most important stage of harvesting spinach for the winter, since the excess moisture will simply turn into ice, and the blanks will be inconvenient to use.
Dry spinach freezing Cut the roots and stems, take away whole spinach leaves. Then put them in stacks of 10-15 pieces. Tightly roll the leaves into a roll and wrap with food film. Place the blanks on a pallet at a short distance from each other so that they do not stick together. After freezing, the workpiece can be moved to a container.
You can freeze sliced fresh spinach. Largely cut the leaves of spinach and spread out into plastic containers or bags with a view to one serving. Such blanks are suitable for making soups, casseroles, pies.
Blanched spinach Put the spinach leaves (whole or sliced) in boiling water for 20 seconds. To stop the cooking process, immediately transfer the greens into ice water. Put the spinach on the coop and wait for all the water to drain. Then squeeze the greens in your hand and form small portioned balls.
Place them in vacuum bags or containers portioned. Such blanks are used to make spinach and other soups and are added to hot dishes without additional processing.
Spinach puree Put spinach in boiling water for 20-30 seconds, then pour it with ice water. Grind a blender in puree. The resulting decompose into silicone forms or forms for ice, and then send to the freezer. Such blanks are added to various sauces, paste. They do not need to be defrosted, and should be added a few minutes before the preparation of the dish.
Salad with spinach and pomegranate grains
The ingredients
Preparation
A useful addition to hot dishes and fragrant sauces is always useful. It’s worth allocating a little bit of workpiece time to use them all year long, especially since it’s so easy! How do you get spinach for the winter?
For harvesting, young spinach, collected before the first flowering, is best suited, then it will not bitter. Depending on what dish you are going to cook, it is convenient to have different types of frozen spinach on hand. For the first and second dishes, salads, smoothies, sauces, you can use crushed or whole leaves, as well as frozen spinach puree.
Before freezing, you need to thoroughly wash each leaf under running water, dry on a waffle towel. You can first put bundles of spinach in a bowl of cold water, and then rinse each leaf. This is the most important stage of harvesting spinach for the winter, since the excess moisture will simply turn into ice, and the blanks will be inconvenient to use.
Dry spinach freezing Cut the roots and stems, take away whole spinach leaves. Then put them in stacks of 10-15 pieces. Tightly roll the leaves into a roll and wrap with food film. Place the blanks on a pallet at a short distance from each other so that they do not stick together. After freezing, the workpiece can be moved to a container.
You can freeze sliced fresh spinach. Largely cut the leaves of spinach and spread out into plastic containers or bags with a view to one serving. Such blanks are suitable for making soups, casseroles, pies.
Blanched spinach Put the spinach leaves (whole or sliced) in boiling water for 20 seconds. To stop the cooking process, immediately transfer the greens into ice water. Put the spinach on the coop and wait for all the water to drain. Then squeeze the greens in your hand and form small portioned balls.
Place them in vacuum bags or containers portioned. Such blanks are used to make spinach and other soups and are added to hot dishes without additional processing.
Spinach puree Put spinach in boiling water for 20-30 seconds, then pour it with ice water. Grind a blender in puree. The resulting decompose into silicone forms or forms for ice, and then send to the freezer. Such blanks are added to various sauces, paste. They do not need to be defrosted, and should be added a few minutes before the preparation of the dish.
Salad with spinach and pomegranate grains
The ingredients
- 180g fresh spinach
- 1 grenade
- 2 oranges
- 3 celery cutting
- 30g almonds
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 shallot
- 1 tbsp honey
- salt
- peppery
Preparation
- Clean pomegranates and oranges from the skin and white veins. Cut 1 orange in small pieces.
- Cut the celery into small pieces.
- Wash and dry the spinach leaves on the towel.
- Put spinach, orange, celery, pomegranate and almonds in the salad bowl.
- Prepare a salad dressing: squeeze the juice from the second orange into a separate container. Add vinegar, chopped shallots, butter and honey. Stir it up carefully.
- Pour the salad with a dressing, mix it carefully again, salty and peppery. Done.
A useful addition to hot dishes and fragrant sauces is always useful. It’s worth allocating a little bit of workpiece time to use them all year long, especially since it’s so easy! How do you get spinach for the winter?
