Yes, you can freeze a variety of root vegetables to increase their shelf life including potatoes, carrots, beets, turnips, sweet potatoes, parsnips, radishes, ginger and others. Root vegetables can retain their flavour and nutritional value by being frozen.
The sort of root vegetable you are freezing will however, determine the precise freezing technique.
Potatoes, carrots and turnips are examples of root vegetables that should be washed, peeled and chopped into the appropriate size and form. Then to prevent discoloration-causing enzymes and soften them, blanch them in boiling water for a few minutes. After blanching, submerge the vegetables in ice water to halt the cooking and completely dry them. After that you can package them in airtight containers or plastic bags and freeze them while eliminating as much air as you can.
Root vegetables, such as ginger, turmeric and garlic, can be cleaned, peeled and diced before being stored in airtight bags or containers and frozen.
Before packaging and freezing, root vegetables like beets, radishes and parsnips should be cleaned, trimmed and boiled until soft.
It’s important to keep in mind that some root veggies may lose part of their crispness or firmness after being frozen. Additionally, some root vegetables, such as radish do not freeze well and should not be used.
It’s usually important to do some research on the specific freezing techniques for the root vegetables you intend to freeze and to speak with an expert or a guide.
