Mel wrote:
Root vegetables such as carrots, parsnips, turnip etc, broccolli, leek and beans can be frozen by peeling and slicing them, par boiling them, allowing them to cool and then freezing them. Peas and hulled corn can be frozen without par boiling.
I seldom have enough veggies left to freeze, I prefer to eat them straight from the garden, but I have had success freezing them in this way on occasion.