Frozen vegetables are a real lifesaver for those housewives who do not have time to prepare complex dishes consisting of a large number of vegetables. One package can contain everything you need for a tasty and healthy dish. You do not need to cook vegetables for a long time, wash them, cut and process them in other ways.
In the debate about the benefits of frozen vegetables, more than one spear has been broken. Opponents of freezing claim that special dyes are added to vegetables, thanks to which they have such a rich color. That during freezing they lose all their useful qualities and use them is useless.
All this is a little different. Vegetables retain their rich color during deep “shock” freezing, during which useful nutrients are also preserved. It is this type of freezing that is the only correct one; you can safely buy products with a corresponding icon on the packaging. But you need to check if they have been defrosted, since in this case they will really be completely useless.
It is easy to check this, you need to carefully feel the bag with frozen vegetables for the presence of ice lumps, if there are any, then it is better to refuse the purchase.
If the quality of frozen vegetables suits you and their production time does not exceed six months, then feel free to buy home beans, broccoli, cauliflower, peas, etc., so that you always have a set of vegetables at hand, with which you can cook tasty and healthy dishes during the whole year.
Having decided to cook frozen vegetables, they do not need to be thawed, since in this case they will lose all vitamins and partially taste, throw them immediately into hot water or into a hot pan, this guarantees an excellent result and takes a minimum of time.
A quick snack of frozen vegetables
You can use a wide variety of frozen vegetable combinations for this recipe.
Ingredients:
- Eggplant – 2-3 pcs.
- Frozen vegetables – 1 pack
- Garlic – 2-3 clove
- Flour – 2-3 tbsp. l.
- Butter – for frying
- Salt – to taste
Cut fresh eggplants into circles of medium thickness. Dip them in flour and fry on both sides.
Fry frozen vegetables until tender, not forgetting to salt.
Peel the garlic and finely chop or squeeze through a garlic press. Put it on the eggplants and put the fried vegetables in a heap on top.
Breakfast ready.
Seafood and frozen vegetable salad
A frozen Mexican vegetable blend and a frozen seafood cocktail work best for this recipe.
Ingredients:
- Frozen seafood – 500 gr.
- Frozen vegetables – 500 gr.
- Green salad – 100 gr.
- Dijon mustard – 1 tbsp l.
- Soy Sauce – 2 Art. l
- Olive oil – 80 ml.
- Lemon juice – 35 ml.
- Salt – to taste
- Pepper to taste
Heat some oil in a frying pan and fry a seafood cocktail in it. At the end of cooking, season with salt, pepper and a little lime juice. Leave the seafood to cool.
Put frozen vegetables in another pan, cover them with a lid and leave to simmer for 5-7 minutes. Then add soy sauce and a little olive oil to them, fry until cooked.
Rinse lettuce leaves thoroughly, dry, chop finely, mix them with seafood and fried vegetables.
Mix the Dijon mustard and the remaining oil and add to the salad. Mix everything thoroughly and serve.
Spinach puree soup
Ingredients:
- Frozen spinach – 1 pack
- Water – 0,5 l.
- Cream – 1 glass
- Luk – 1 No.
- Olive oil – for frying
- Garlic – 2 cloves
- Nutmeg – 1 pinch
- Salt – to taste
- Pepper to taste
Chop the onion and garlic and fry in a preheated pan in oil until transparent.
Add spinach to onions and garlic and simmer for 5 minutes.
Boil water, add fried vegetables to it and cook for 10 minutes.
Pour the soup into a blender and blend until smooth.
Pour the soup back into the pot, add salt, pepper and a glass of cream. Bring to a boil and turn off. Add nutmeg and let it brew under the lid for a couple of minutes.
Serve hot.
Vegetable stew
The cooking time of this dish takes less than half an hour, so it is ideal for very busy people who have no time to spend a lot of time after work preparing food.
Ingredients:
- Frozen vegetable mixture – 500 gr.
- Luk – 1 No.
- Vegetable oil – for frying
- Salt – to taste
- Pepper to taste
- Water – 50 ml.
Chop the onion.
Add oil to a saucepan or deep frying pan with a thick bottom, heat it up and fry the onion until golden brown.
Pour frozen vegetables into a saucepan. To stir thoroughly. Add salt and pepper, add water, reduce heat and simmer for 20-25 minutes.
Bright vegetables are ready.
Ovoshtnaya baked dishes
For its preparation, you can use frozen vegetables purchased separately or a ready-made vegetable mixture.
Ingredients:
- Frozen cauliflower – 250 gr.
- Frozen beans – 250 gr.
- Carrots – 2 pieces.
- Frozen green peas – 200 gr.
- Egg – 3 pcs.
- Milk – 150 ml.
- Hard cheese – 150 gr.
- Salt – to taste
- Pepper to taste
- Water – 1 liter
- Olive oil – 1 tsp
Boil cauliflower in 1 liter of salted water until half cooked, this can take about 4 minutes. Throw in a colander.
Cut the carrots into cubes and boil them together with beans and peas until half cooked. Throw in a colander.
Grease a baking dish with olive oil.
Put the vegetables in the following sequence: carrots, beans, peas, cauliflower.
Grate the cheese on the grater.
Beat eggs with milk and add half of the cheese to them, mix with salt and pepper. Pour the mixture over the vegetables. Sprinkle the remaining cheese on top.
Preheat oven to 180 degrees and bake vegetables for 15 minutes.
Serve hot, garnished with finely chopped herbs.
Frozen vegetables make it possible to prepare delicious meals in winter that will delight the eye with bright colors. On our site you will find a large number of recipes for dishes, among the ingredients of which there are frozen vegetables.
Bon appetit!