|Peeled, ends cut and ready to get blanched.|
|Mr. Jumpsalot's little snacks :) nothing goes to waste here.|
|Blanched then put in ice cold water, to stop the process.|
|I wanted a couple different styles, this is for roast nights.|
|Finished product, yummy!|
Wash, trim, peel, and rinse again. Leave tiny ones whole; slice or dice the remainder.
Blanch tiny whole carrots for 5 minutes and cut up carrots for 2 minutes; cool quickly by plunging into ice water; drain. Pack tightly into containers, leaving a 1/2 inch head space, or placing in freezer bags. I would say they should be good for up to a year. Unless you notice that they look freezer burned.