I don't know about you, but one of the reasons I don't eat a lot of frozen vegetables is that some of them come out mushy and flat when I cook them. Corn, peas and green beans seem to do pretty will with freezing. But carrots, cauliflower, broccoli and most others don't turn out as well. This is a shame because, nutritionally, frozen vegetables are as good as, or maybe even better than, fresh ones.
Here are a few tips for making them taste more like their fresh counterparts.
1. Roast them. Toss them with a little olive oil and a pinch of salt, garlic or other seasoning and roast them in a hot oven for 15 - 20 minutes. This will give them just a little bit of a crunch.
2. Stir fry them. Cooking them briefly in very hot oil will not give them time to steam and turn to mush.
3. Use them in soups, stews and casseroles. These sort of dishes tend to produce softer vegetables anyway so you won't even notice much of a difference.
4. Experiment. Try different varieties, cooking methods and seasonings till you hit upon the ones that work best for you.
There are so many advantages to frozen vegetables that it would be a shame not to include them in your regular diet.
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