Mashed potatoes can freeze well if prepared with plenty of rich dairy additions. Coating the potatoes with fat helps maintain their structure during freezing and makes for delicious reheated results. Taste of Home's designed-to-freeze recipe includes sour cream, butter and cream cheese.
Freezing fresh raw cabbage is an easy process and an excellent way to preserve pesticide-free produce right from the garden. Frozen cabbage loses some of its crunch when defrosted, but it is a flavorful addition to cooked dishes or stir fry.
To freeze turnips, first wash and trim the vegetables to separate the root from the greens. Cut the roots into 1/2-inch cubes, and add them to a large pot of boiling water for 2 minutes before transferring them to an ice bath to halt the cooking process.
To freeze shredded potatoes, blanch the shredded potatoes in boiling water, rinse with cold water, and store in freezer bags or containers. Shredded potatoes last for one year in the freezer.
It is possible to get sick by eating raw potatoes if the potatoes contain bacteria, such as E. coli, listeria or salmonella. The consumption of raw potatoes on a regular basis can lead to toxic alkaloid levels in the body, which can lead to vomiting, cramping, headaches, respiratory issues and even
The only way to properly freeze uncooked potatoes is to cut and blanch them, which helps maintain their texture and flavor. Raw potatoes that are frozen without blanching become very watery and lose their structure when thawed.
Eating raw potatoes does not cause worms, although it is not a particularly good practice for humans. Raw potatoes have a high concentration of alkaloids, which are broken down during the cooking process. Exposure to high levels of alkaloids can have adverse effects such as diarrhea, vomiting, heada
Raw celery can be frozen, but the process changes the texture of the vegetable. Rather than being crunchy and having a lot of bite, defrosted celery is mushy and easy to puree or mash.
Zucchini can be frozen raw, but it is not recommended to do so. Like all organic matter, zucchini contains enzymes that begin to breakdown the vegetable and cause loss of nutrients and discolouration even while frozen.
According to The United States Potato Board, seven types of potatoes are commonly enjoyed by consumers: russet, long white, round white, fingerlings, red, yellow and blue or purple. The potato industry refers to them as table-stock varieties.