Can vegetable creams be frozen? This is what you have to know

If you are one of those who have little time and prefer to cook large quantities to freeze later, you should know that not all foods can be frozen, especially if we talk about vegetables.

Surely on more than one occasion it has happened to you that you have frozen a vegetable puree and thawed it it looked like it was cut, with a rather strange texture, with the water on one side and the vegetables on the other. Well, although we could fix it to some extent simply by shredding it again or passing it through the mixer, and heating it subsequently to the fire to try to rebuild it and mix all the ingredients again, you must know why this happens in order to avoid it.

Broccoli puree

Although the creams they will not spoil or are harmful to health, The truth is that the final texture will be very different from the fresh one.

There are four vegetables that, due to their high water content when frozen, lose all their texture and crack and therefore we do not recommend freezing them: the potato, the celery, the cucumber and the lettuce.

As we have seen in this section on occasion, it is not advisable to freeze the purees to which we have incorporated potatoes, since the starch crystallizes, generating a sandy texture when thawed. In the case of doing so, the solution would be to beat everything again.

But, in addition, there are other creams like those to which we incorporate dairy such as cream, cheese or yogurt, which are also not preferable to freeze, since the milk fat and water crystallize when frozen, forming ice crystals that spoil the homogeneous texture.

Our advice is that if you are going to freeze the vegetable purees, do so avoiding adding the foods that we have mentioned and that do not freeze well. Ideally, you should add these foods once defrosted, in order to keep the puree in perfect condition.

Nevertheless, most vegetables have plenty of water In its composition and, in this sense, whatever the purees are, you have surely noticed that when they thaw they appear unstructured and with a bad image. The solution, as we mentioned, is to beat it again so that it returns to its original structure.

In addition, due to this amount of water typical of vegetables, it is likely that the texture will become a little more liquid in itself, with which, our advice is that when to freeze the purees, do it as thick as possible.