Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Broccoli Rabe

KARENR65

By KARENR65
in Cooking

 Share

Recommended Posts

KARENR65

KARENR65

Posted
Posted

The supermarket has a great deal on broccoli rabe - $.99 a pound (versus $1.99+). Do you think I can saute or par-boil some and freeze for a later use? When I make it with sausage and pasta, I usually cook past al dente. Do you think that it would "break down" more when freezing?

Link to comment
Share on other sites
lnr2001

lnr2001

Posted
Posted (edited)

You should definately be able to freeze it. It will break down a little but it is such a fiberous plant to begin with that you should have no problems. I would reccomend using it in stews and things post thawing.

Edited by lnr2001 (log)

Cooks are a rare breed, born into fire, live in the heat, and always cooked under medium. In other words, cut from a different cloth.

Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...