VRIES VAN BEET-WORTELS-AARBEIE
Gerasperde wortels vries net so lekker. Kan klaar lemoensap en suiker byvoeg
Nou die dag gelees kan gevries word hou tot 6 maande sit heel in lugdigte houers.
Vries wortels en beet in vakuum verpakte sakkies in die porsies soos jy dit wil gebruik.
So ook arbeie as jy baie het sny middeldeur strooi suiker oor vries lugdigte houers.
Kook stroop van 1 k suiker 1 k water – skil perskes sny skyfies sit in stroop vries
-litchies kan ook so gevries word dis heerlik.
Ek vries my uie rou asook greenpeper maar dis vir stews.
Nell-marie Dannhauser Fyfer
Freezing Beetroot
Beetroot are one of the few vegetables that are best cooked before they are frozen. Choose very healthy small and medium sized beetroot. Don’t wait until the end of the season when they are large woody and the leaves have wilted. Pick only the best for freezing.
Twist or cut the leaves off, but leave a short stalks so that the beetroot do not “bleed” during cooking. Wash the beetroot and cook in boiling water for until tender. How long this takes will depend on the size of your beetroot, anywhere between 10 and 30 minutes. Once tender, rinse in cold water to cool a little and then peel off their skins. They should come off quite easily. Either leave the beets whole or slice them into large pieces. Pack into polythene bags or containers, remove as much air as you can (a straw is helpful here), label and freeze.
Beetroot will keep well in the freezer for 6 months. It is best thawed before using. Beetroot maintains it’s texture well and so can be used in salads as well as in other cooked dishes.
