Spend 30 minutes prepping and freezing your vegetables once and they are ready to cook all week with zero extra work. Par boil in salted water, green beans and broccoli go straight into an ice bath to stop the cooking, potatoes cool on the counter. Dry everything completely, freeze flat on a sheet pan first so they do not clump, then bag and label. Pull out what you need and it goes straight into the oven or pan from frozen.
Green beans: 2 to 3 minutes in boiling salted water then ice bath.
Broccoli: 2 minutes in boiling salted water then ice bath.
Potatoes: 5 to 7 minutes until just fork tender, cool completely before bagging.
📌 Today’s Verse: “Precious treasure and oil are in a wise man’s dwelling, but a foolish man devours it.” Proverbs 21:20
👨🍳 Freezer Prep Veggies
🥣 What You Need
Green beans, trimmed
Broccoli, cut into florets
Potatoes, cubed or sliced
Kosher salt for the blanching water
Ice bath ready before you start
💡 Pro Tip: Dry everything completely before freezing. Moisture in the bag causes freezer burn and turns vegetables to mush when you cook them.
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