I have started freezing my carrots today. I have 2 and a half rows left: this photo represents about 2 foot of one of the rows, so I've got my work cut out. After scrubbing them, scraping them and slicing them, you blanch them for 3 to 5 minutes, then freeze. It will be worth it, I sigh to myself, just you wait, when you're tucking into boiled beef and carrots on a cold, miserable November evening.
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