If you’ve been wondering how to cook frozen vegetables, you’re not alone. The problem is that frozen vegetables can taste bland and may spoil the flavor of your main dish. But don’t give up on them just yet. Many varieties are as nutritious as fresh ones, and they can be just as delicious when prepared properly. Here are some tips from Top Chef Richard Blais and Abbie Gellman to help you take your frozen vegetables to the next level.
Prepare them with seasonings
Seasoning frozen vegetables with herbs and spices is an excellent way to boost their flavor and appeal. Some of the most common herbs to use include rosemary, thyme, dill, and garlic. Other popular herbs to add are garlic, ginger, sage, and cumin. You can even add grated cheddar cheese to vegetables for a more savory dish. For even greater flavor, try sauteing vegetables in olive oil, then adding salt and pepper.
Roasted vegetables can be tossed with a variety of herbs and spices, including lemon juice, vinegar, and Tajin. You can also try sprinkling chopped herbs or fresh spinach on the vegetables. Roasting vegetables does not require thawing. To make the flavor more robust, try adding chopped herbs and spices to the veggies before serving. Add these seasonings right before serving to create a delicious, flavorful side dish.
Thaw them in a slow cooker
One of the easiest ways to prepare frozen vegetables is to place them in the slow cooker straight from the freezer. This way, you can avoid the step of defrosting the vegetables, which is risky as it leaves them in a high-temperature zone for too long. Moreover, you should avoid adding meat with skin on the slow cooker as this increases the risk of food-borne illness. Thawing meat in the refrigerator is also an option, but you should avoid placing the meat without the skin on.
Vegetables should be added to the cooking liquid at the last minute to ensure that they do not overcook. In a slow cooker, vegetables should be placed on top of the food. Slow cooking preserves their nutrients, unlike boiling or pan-frying. When vegetables are boiled or pan-fried, the nutrients are released into the cooking water, and the cooking liquid is wasted. Slow cooking, on the other hand, preserves the nutrients, which means it is healthier than other cooking methods.
Steam them
If you’re wondering how to steam frozen vegetables, there are a few easy steps to follow. Steamed vegetables maintain most of their original flavors and texture, and they can be used in a variety of different recipes. If you don’t want to use them in salads, you can place them in a Ziploc bag and microwave them for a few minutes. For added convenience, you can also prepare them ahead of time and eat them whenever you’d like!
First, slice your vegetables into bite-size pieces. Place the vegetables in a microwave-safe dish, cover with plastic wrap, and microwave for two to three minutes on high power. Once cooked, open the plastic bag and check the vegetables for doneness. Once done, add salt and pepper and stir. Serve right away, or store them in an airtight container for up to three months. When serving, add a sprinkle of feta cheese and serve hot or cold.
Steam-roast them
When cooking with frozen vegetables, the process is fast and convenient. Most of the work involved is already done for you, such as washing and chopping the vegetables. You can just heat the pan before adding the vegetables, which will give them a head start on the roasting process. You can also add some seasoning to enhance the flavor. Using the right amount of oil will help the vegetables brown properly. To avoid the chances of them getting watery or mushy, spread the vegetables out in a single layer.
To steam-roast frozen vegetables, choose healthy ones before thawing. To reduce the risk of them being mushy, mix them with olive oil and season with salt and pepper. Spread them evenly on the baking sheet. Roasting frozen vegetables is faster than boiling them, and the crispier texture adds to their taste. If you’re planning on steam-roasting vegetables for your family, use the correct equipment.
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