FREEZING VEGETABLES
To Freeze Vegetables and not lose color:
Broccoli: Clear, cut into small bouquets, rinse well.
Play in boiling water mix well, let cook for at most 5 'minutes, until it is pre-cooked.
Do not let it cook too.
Place in colander and immediately throw ice water to stop the cooking, "very cold water"
If the cold water is not sufficient, use cold water.
Leave it to cool down before using or freezing.
Place in small portions in plastic bags suitable for freezing, or Tuperware with lid, suitable for pots or freezing
Do not forget to take the air.
If you do not have the proper instrument to take the air, pierce the bag with a fork.
Once frozen, when you want to use the vegetables for lunch, take a night and go to the fridge.
Several Freezing Vegetables
To not lose Color:
Green beans, carrots, peas, broccoli, cauliflower, celery and other
Do the same procedure as you did with the broccoli.
"Play the vegetables in boiling water, then in ice water"

DO NOT PUT BAKING OR OTHER PRODUCT. to cook the vegetables, and keep bad taste need not. Was used in the last century.
Today we have other techniques, updated, modern.