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How to freeze vegetables for stews for the winter at home: composition of mixtures and freezing methods. Frozen vegetable side dish - quick, easy and delicious recipe

Vegetables are an excellent source of many vitamins, minerals and other natural compounds that are so necessary for the human body. But there is a certain disadvantage here - these products are available fresh only in the warm season. In winter, individual vegetables become very expensive and hard to find. But since ancient times, people have learned to prepare food for future use. One of the harvesting methods is freezing - this is the simplest and at the same time reliable way to preserve nutrients in vegetables.

In addition, it is during freezing that the composition of vegetables undergoes the least change. When drying and preserving they are affected high temperatures, and this kills many useful substances.

The characteristics of frozen vegetables are not much different from fresh produce. In the food industry they are called semi-finished culinary products or products of high biological value.

For the preparation of most types of frozen vegetables, quick freezing technology is used. At the same time, they retain in their chemical composition Almost all important elements. These days, the food industry produces many types of frozen vegetables and vegetable mixtures.

How to deliciously cook frozen vegetables?

Nowadays, more and more often you can see dishes made from frozen vegetables on tables. But how to cook them correctly and tasty? The most in the best possible way there will be a boil.

Boiled frozen vegetables

Compound:

Frozen vegetables - 0.5 kg
Water - 100 g
Salt, spices - to taste

Preparation:

Pour water into the pan. If you have corn, peas or green beans, then you need to take not 100 g of water, but 2 times more.
Then you need to salt the water and put it on fire.
By the way, vegetables do not need to be defrosted first. Since they are cold, the process of boiling water will immediately stop, so you need to wait until it begins to boil again.
If the vegetables are not cooked in separate pieces, they will cook unevenly. To avoid this, they must be separated from each other using a fork.
Then add seasonings and herbs to the vegetables, reduce the heat, and cover the pan itself with a lid.
Since very little water was added, the vegetables are cooked almost by steam, so they retain their shape and color well.
Cooking time will depend on the type of vegetables. Carrots and zucchini are cooked for approximately 7 minutes, corn, Chinese beans and peas - 5, and deciduous ones - a couple of minutes.
After cooking, drain the water from the vegetables and they are ready!
By the way, if you immerse frozen vegetables in boiling water, they will retain more vitamins, and adding a couple of drops during cooking lemon juice promotes juiciness and brighter taste of products.

Frozen vegetables: recipes

Frozen vegetables can be used to prepare first courses, main dishes, side dishes, etc.

Frozen vegetable stew

Compound:

Frozen broccoli - 400 g
Frozen Brussels sprouts - 100 g
Frozen cauliflower - 100 g
Frozen carrots - 100 g
Frozen green pea- 50 g
Frozen leeks - 50 g
Onion - 2 pcs.
Sunflower oil - 4 tbsp. l.
Salt, ground black pepper - to taste

Preparation:

Pour into a thick-bottomed saucepan vegetable oil and fry the chopped onion in it until golden brown.
Pour frozen vegetables into the onion, mix, pour in ¼ tbsp. water, salt and pepper.
Simmer everything for 20-25 minutes. The dish is ready!

How to cook frozen vegetables in the oven?

Dishes made from frozen vegetables cooked in the oven are especially tasty. They are distinguished by their juiciness and aroma.

Frozen vegetables baked with chicken

Compound:

Chicken fillet - 400 g
Sour cream 15% - 4 tbsp. l.
Water - 50 ml
Frozen vegetables - 1 kg
Salt, ground pepper, sesame seeds, herbs, herbs - to taste

Preparation:

First you need to preheat the oven to 200 degrees.
Place frozen vegetables in a baking dish.
Then the vegetables must be watered evenly.
Thinly slice the fillet, add salt, pepper and herbs. Pour sour cream on top and sprinkle with sesame seeds.
Salt the vegetables and place on top chicken fillet.
Now you need to put the form in the oven and bake for 20 minutes.
Before serving, the dish should be decorated with herbs.

Baked frozen vegetables

Compound:

Chopped green beans - 1 tbsp.
Mexican mixture - 1 tbsp.
Chicken egg - 3 pcs.
Milk - 250 ml
Flour - 1 tbsp. l.
Butter - 2 tbsp. l.
Salt, spices - to taste

Preparation:

Without defrosting, pour the beans and Mexican mixture into a bowl and add water so that it covers the vegetables by about a finger.
Now the bowl needs to be placed in the microwave and cooked until half cooked.
Break eggs into milk, add flour, spices, salt.
Mix the ingredients until smooth.
Pour the prepared vegetables into a baking dish along with butter.
Now they should be filled with the egg-milk mixture and placed in a preheated oven until golden brown.
You can add cheese, smoked meats or seafood to this casserole, this will give the dish a new taste.
This casserole is delicious both hot and cold!

Vegetable mix, baked in English

Compound:

Bacon - 1 package
Frozen vegetables - 2-3 bags
Herbs, spices - to taste

Preparation:

Cut the bacon into slices, place in a pan and bake in a hot oven for 5-7 minutes.
Then take out the pan with bacon, put vegetables on top, salt, pepper, add herbs and spices, and then put it back in the oven and bake for a few more minutes.
To give the dish an appetizing crust, you can sprinkle grated cheese on top.

Vegetable roll: recipe

Compound:

Vegetables - 200 g (assorted or separately beans)
Pork - 0.5 kg (pulp)
Champignons (chopped) - 150 g
Hard cheese - 70 g
Butter - a couple of pieces
Salt - to taste

Preparation:

Beat the meat until you obtain a thin, but not luminous layer, no more than 1 cm thick.
Fry the champignons along with vegetables and 1 piece of butter.
Place fried mushrooms and vegetables, sliced cheese, butter, herbs, and salt on top of the meat.
Now you need to roll the meat into a roll, sew up the sides and edges, and wrap it in foil.
Preheat the oven to 200 degrees and place the roll in it.
The dish is baked for about 1 hour, cut and served cooled.

It is especially good to cook frozen vegetables in winter, because at this time the shelves do not sparkle with an abundance of fresh and quality products. The recipes for preparing such dishes are simple, and the results are delicious!

How to choose the right frozen vegetables, how healthy they are and recipes on how to cook delicious ones with them dietary dishes For healthy image life.
The content of the article:

You don't have time to chop vegetables and cook complex dishes? Freeze vegetables for future use, which will significantly save your precious hours in the kitchen.

History of freezing vegetables

Freezing food - modern invention. However this oldest ways The British were the first to patent food storage 200 years ago. Inventor G. S. Baker, living in the USA at the beginning of the 20th century, began freezing vegetables and fruits for commercial gain - he froze unsuitable crops in order to sell them later. At the same time, experiments in Germany showed that it was possible to freeze food quickly, in just a few hours. And a year later, Clarence Birds developed a method for freezing food for sale in small bags. IN these days food storage different ways freezing is widely used throughout the world.

However, the unfortunate fact is that all the vegetables that are on store shelves year-round have practically no beneficial properties in comparison with those grown in season. But there is a way out: prepare dishes from your own frozen vegetables. They retain most of the nutrients and vitamins. In addition, frozen vegetables are a real godsend for modern housewives, because... they do not need to be peeled, washed, cut or processed in any other way. And the package can contain any set that is necessary for a healthy and tasty dish.

How to choose frozen vegetables in stores?

If you prefer to buy frozen mixed vegetables, it will be useful to know the following information. Make sure that the factory packaging says “flash freezing”. Blast freezing is a technology that allows you to preserve as much as possible the taste, color, structure of vegetables, as well as up to 90% of vitamins and 100% of microelements. Nutritionists say that such vegetables are beneficial and nutritional properties no worse than fresh ones.

The packaging itself must be free of damage, swelling and icing. Inside, the vegetables should mix freely and not be frozen in lumps - this means that they have been defrosted several times. The presence of frost on the packaging indicates a lower storage temperature for vegetables. Do not buy vegetables unless the above conditions are met and the production date is more than 6 months old. And be sure to pay attention to the temperature inside the refrigerated counter - the optimal indicator is usually 18 ° C.

When you buy frozen food, wrap it tightly in foil to carry it home, especially if you don't plan to cook it right away. This will prevent them from thawing.

How to cook frozen vegetables?

Naturally, frozen vegetable mixtures can be purchased at the supermarket. But it’s better to prepare them yourself. Then you will be absolutely sure of the quality of the product, the freezing period, and you will freeze the products that you need.

If you decide to prepare a frozen vegetable mixture, you do not need to thaw it, because... vegetables will lose part of their taste, and most importantly, all their vitamins. Drop them straight into hot water, or place on a hot frying pan. Then a great result is guaranteed. You can defrost vegetables only for salads.

Before you start cooking, keep in mind that semi-finished products are frozen and will require more time to cook, because... they need to melt first. Also be aware that such mixtures have a watery structure, which will release liquid during cooking. But you can use less oil, because... the products are stewed in their own juice, and therefore the dish will turn out to be dietary.

How to cook frozen vegetables: a classic recipe

Your family is hungry and you don't know what to cook quickly? Use frozen vegetables, and in just 15 minutes you will have a tasty and healthy side dish on your table.

Calorie content per 100 g - 40 kcal.
Number of servings - 4
Cooking time - 20 minutes

Ingredients:

Frozen vegetable mixture - 1 kg
Sour cream - 1 tbsp.
Mayonnaise - 1 tbsp.
Soy sauce - 3 tbsp.
Salt and spices - to taste

Preparing frozen vegetables:

Place the frozen mixture in a hot frying pan. Wait for the vegetables to thaw, release their water and become soft.

Then bring the vegetables to a boil, season them with salt and spices.

Reduce the temperature to the lowest setting and simmer with the lid closed for 15 minutes.

Add sour cream, mayonnaise and soy sauce to the mixture. Mix everything, simmer for 2-3 minutes and serve the dish. You can serve a fried piece of meat or fish as a side dish.

Other frozen vegetable recipes

If you want to see your favorite summer vegetables on your table, stock up on them at the height of the season. Read below on how to prepare them correctly while preserving their fresh taste.

1. Greens - dill, parsley, basil, green onions, sorrel, spinach

Place the greens in a bowl and rinse. Then transfer to a colander and rinse again. After the last rinse, dry them: leave them in a colander to drain.
Spread a waffle or cotton towel on the table and lay out the greens to dry completely. Turn it over and shake it several times.
Place the dried greens in a vacuum bag, removing all the air from it, and place it in the freezer.

2. Mexican vegetable mixture - zucchini, bell pepper, broccoli, chili pepper, peas, carrots, corn

Divide the broccoli into florets, rinse and dry.
Wash and bell pepper, remove stems and seeds, dry and cut into strips.
Wash the zucchini, dry it, cut it into cubes and blanch for 2 minutes using a colander. Then dry them well.
Peel, wash, cut the carrots, place in boiling water and boil for 2-5 minutes. Then rinse and dry.
Hull the corn and green peas and boil for 3-6 minutes. Drain in a colander, rinse and dry.
Combine the prepared vegetables in a large bowl, mix, pack in bags and place in the freezer to freeze. You can use a similar mixture to prepare stews, soups or salads.

Rice with frozen vegetables

Rice is an excellent side dish for a good steak.

Ingredients:

Rice - 1 glass
Frozen carrots - 1 pc.
Frozen Bell pepper- 1 PC.
Frozen green peas - 100 g
Onions - 1 pc.
Olive oil - 3 tbsp.
Salt and spices - to taste

Cooking rice with frozen vegetables:

Heat in a frying pan olive oil, and fry the chopped onions for 3 minutes. Then add frozen carrots and continue frying for another 5 minutes.
Add frozen green peas and cook for 5 minutes.
Season with salt, pepper, spices and pour well-washed rice on top, distributing it evenly over the entire surface. Do not stir the mixture.
Pour boiling water over the food in a ratio of water to 2:1. Cover the pan with a lid, turn the heat to low and simmer for 15 minutes until the rice has absorbed all the liquid.
Then let the finished dish sit for 10 minutes and you can serve it. Before serving, carefully mix all the products so as not to disturb the structure of the grains.

Frozen vegetable soup

The summer season is far away, but do you want a light soup? Use a frozen vegetable mixture, the composition of which can be varied. For example, zucchini, tomatoes, cauliflower, green beans, etc.

Recipe ingredients:

Any frozen vegetable mixture - 400 g
Potatoes - 2 pcs.
Onions - 1 pc.
Meat broth - 2.5 l.
Vegetable oil - 2 tbsp.
Salt pepper, Bay leaf- taste

Preparing the soup:

Place the meat broth on the stove to heat up.
Peel the potatoes, wash them, cut them and send them to boil in the broth.
Peel the onions, wash them, cut them into cubes, sauté in vegetable oil and place in a saucepan.
Do not process the frozen mixture, but simply dip it into the broth.
Add bay leaf, season with salt and pepper and simmer until soup is done. Serve the soup seasoned with sour cream and sprinkled with fresh herbs.

Frozen vegetables with chicken

The main advantage of this dish is not its quick preparation, but the fact that it belongs to the menu " proper nutrition" Chicken breasts are supplemented with vegetables, even frozen, - an excellent dietary protein product.

Ingredients:

Frozen vegetables - 500 g
Chicken fillet - 300 g
Onions - 1 pc.
Vegetable oil - 2 tbsp.
Eggs - 2 pcs.
Sour cream - 100 g
Mustard - 2 tbsp.
Salt and spices - to taste

Preparation:

In a frying pan in heated vegetable oil, fry the washed and chopped onions until golden brown.
Wash the chicken fillet, cut into strips and add to fry with the onion.
Fry the chicken for about 5 minutes and add frozen vegetables without defrosting them.

It's no secret that vegetables contain a lot of vitamins and minerals. However, most fresh foods can only be consumed in the warm season. This raises the question of how you can enrich your body with the necessary enzymes without relying on the season.

Selection of frozen vegetables

When buying a product in packaged containers, first of all pay attention to the integrity of the package. If it is not sealed, the vegetables can be considered spoiled.
Take a pack of vegetables and shake it. If you find large stuck together lumps, this aspect indicates repeated freezing.
Pay attention to the expiration date of the product, also look at the freezing date. Vegetables frozen during their selling season will contain maximum amount vitamins
When choosing a mixture, pay due attention to the composition; it should contain an equal ratio of components. If a bag of frozen food is covered with frost, this sign indicates non-compliance temperature regime storage
The pack should not be swollen; this results in the development of microorganisms in the composition. When choosing frozen vegetables by weight, do not rush to purchase bright or faded specimens. The product must have a natural color.

Rules for cooking frozen vegetables

Consider the fact that frozen vegetables cook 2 times faster than fresh food. Therefore, when cooking soups, these ingredients are added last.
Frozen vegetable mixture is quite edible without special preparation. The only condition is the correct defrosting of the product.
If you are not going to cook right away, place the bag in Plastic container, cover with a tight lid. Place in the refrigerator.

Proper cooking of frozen vegetables

For boiling a bag of vegetables weighing 400 g. pour 0.7 liters into a small saucepan. drinking water. Place the pan on the fire and wait until it boils. If necessary, add spices and various seasonings to your taste.
Then pour the vegetable mixture into a heat-resistant container with boiling water. Stir the ingredients, cover with a lid, allowing excess steam to escape. Cook the mixture for about 12 minutes.
After the time has passed, drain the vegetables in a colander and wait until all the liquid has drained. Place the vegetables in a container convenient for you, mix with any dressing. The dish is ready to eat.

Classic quick snack recipe

drinking water - 65 ml.
onion - 1 pc.
salt - amount at your discretion
sunflower oil - 40 gr.
frozen vegetables - 450 gr.
seasonings - to taste

Peel the onion and chop it into small cubes. Place the product in a thick-bottomed container, pour in the oil. Turn on the heat, fry the onion until translucent, then add the vegetables.
Stir the mixture, adding spices and water. Then cover loosely with the lid. Simmer the vegetables for about half an hour. After some time, taste the mixture. If the dish is ready, serve it to the table.

Healthy breakfast with vegetables

chicken eggs - 3 pcs.
frozen green beans - 110 gr.
granulated garlic - 5 gr.
table salt - to taste
milk - 35 ml.
corn oil - 20 ml.

Place the beans in a dry, hot frying pan and wait until the moisture has completely evaporated. At the same time, mix the eggs, milk and seasonings, beat the mixture until smooth.
After the moisture in the vegetables has evaporated, add oil to them and stir. Fry the mixture until bronzed. After this, pour in the egg mixture. Mix the ingredients and reduce the heat to low. Wait for the omelet to cook.

package of vegetables - 1 pc.
fine salt - to taste
olive oil - 65 gr.
seasonings - 10-15 gr.

Pour the package of frozen food into the pan. Place a heatproof container over high heat. Fry the vegetables so that all the moisture evaporates.
After this, add oil and spices. Stir the mixture and cover with a lid. Reduce the heat on the stove to low and simmer for about 8 minutes.
Once ready, use at your discretion as an independent delicacy or serve with potatoes, meat, or fish.

Mixed vegetables in a slow cooker

frozen vegetables - 380 gr.
water - 0.5 l.

Pour water into the multi-bowl and place a container on top of it for steaming food. Place frozen ingredients.
Close the household appliance with a lid, set the “Steam cooking” program, the approximate cooking time is about 15 minutes.
After this, transfer the prepared vegetables into a container, season with spices and other additives, and stir well. The dish can be consumed.

Baked vegetables with bacon

bacon - 350 gr.
frozen vegetables - 900 gr.
spices - to taste
fresh herbs - in fact

Cut the bacon into small pieces, place on a baking sheet and place in the oven for 6-8 minutes, simmer at 190 degrees.
Then place the vegetables on top meat product add spices to taste. Place back into the oven for another 5 minutes. Optional ready dish You can sprinkle with grated cheese.

Fried pineapple mixture

carrots (frozen) - 100 gr.
cauliflower (frozen) - 110 gr.
broccoli (frozen) - 120 gr.
pineapple in a jar - 90 gr.
fresh lemon - ½ pc.
potatoes - 50 gr.
starch - 10 gr.
fresh cilantro - 25 gr.
olive oil - 75 gr.
salt - actual quantity

Pour olive oil into a frying pan and add vegetables to it. Fry the mixture over medium heat. After this, chop the pineapple into cubes, chop the lemon and herbs. Place in a blender.
Then pour the resulting sauce into a small container, add starch to it, and mix well. Add the mixture to fried vegetables and simmer over low heat until it becomes a paste.

purified water - 450 ml.
buckwheat - 230 gr.
mixed vegetables - 390 gr.
sunflower oil - 50 ml.

Pour the buckwheat into a small container, add water and rinse the cereal. Remove excess particles. After this, put the buckwheat on the stove, add salt to taste, and cook until done.
Then fry the vegetables in oil and add spices, stir the mixture. Add buckwheat to the total mixture. Cover the heat-resistant container with a lid, set the burner to low, and simmer for 4 minutes.

Frozen vegetable soup with stew

onion - 1 pc.
potatoes - 3 pcs.
carrot - 1 pc.
stew - 330 gr.
crushed pepper - to taste
tomato paste - 55 gr.
white cabbage - 130 gr.
mixture of vegetables - 350 gr.
salt - to taste
green beans (frozen) - 200 gr.
various spices - to taste

Place purified water in a small saucepan and boil it. Chop the potatoes into large slices, grate the carrots, chop the cabbage and onions.
Add spices, potatoes and cabbage to boiling water, stir. At the same time, fry onions, beans and carrots in tomato paste in a thick-bottomed frying pan.
Pour the frozen vegetables into a common saucepan and cook for about 12-15 minutes. After the time has passed, add the stew to the mixture and simmer for 6 minutes.
After this, add the frying mixture, stir the soup, turn off the heat. Let the dish sit for half an hour.

Casserole with vegetables

mixed vegetables (frozen) - 950 gr.
cheese durum varieties- 170 gr.
milk - 140 ml.
chicken eggs - 3 pcs.
vegetable oil - 35 gr.
salt - 12 gr.

Place frozen vegetables in boiling water and cook for about 7 minutes. After this, place the mixture in a colander and wait until the liquid has completely drained.
Grease a baking sheet with oil and place boiled vegetables on it. Beat eggs with milk, stir in grated cheese, add salt to taste. Pour the mixture over the vegetables.
Place the baking sheet in a preheated oven at 190 degrees. Wait about 12 minutes, serve the finished dish with fresh herbs.

frozen vegetables - 450 gr.
broccoli (frozen) - 300 gr.
onions - 2 pcs.
spices - to taste
vegetable oil - 85 gr.

Pour vegetable oil into a thick-bottomed pan, add finely chopped onions and vegetables. Sprinkle seasoning mixture and stir.
Fry the composition on the fire for 3 minutes, then reduce the stove to minimum power, cover the pan with a lid. Simmer for about 25 minutes.

Vegetables with seafood

Mexican mixture - 650 gr.
seafood cocktail - 400 gr.
green salad - 90 gr.
soy sauce - 55 ml.
olive oil - 95 ml.
lemon juice - 40 ml.
French mustard - to taste
crushed white pepper - 9 gr.
table salt - 15 gr.

Pour olive oil into a thick-bottomed frying pan, place seafood in it, add seasonings to taste. Fry food on high fire for 7 minutes, then pour lemon juice over them.
Then place the vegetable mixture on top of the seafood cocktail. Simmer until the liquid evaporates completely. Then pour the dish soy sauce. Stir the mixture and fry. Wash the lettuce leaves, chop and mix with mustard. Add to the total mass. Mix well and serve.

Baked chicken fillet with vegetables

chicken breast - 450 gr.
drinking water - 65 ml.
homemade sour cream - 85 gr.
vegetable mixture - 1.2 kg.
table salt - 12 gr.
pepper - 6 gr.
greens - to taste
sesame seeds - 20 gr.
spices - to taste

Preheat the oven to 195 degrees. Place the vegetable mixture on a baking sheet and distribute the water evenly. Finely chop the chicken fillet and roll in spices.
Add salt to the vegetables, place pieces of meat on top. Pour over sour cream mixed with sesame seeds. Then place the pan in the oven and wait 20-25 minutes.
After preparing the dish, place it on serving plates and garnish with fresh herbs. If you wish, you can also add various mushrooms to the sour cream sauce.

Freezing vegetables yourself

If you decide to freeze vegetables yourself, select the products you need. Inspect them carefully to ensure there is no damage to the fruit. After this, rinse thoroughly.
Dry the vegetables, removing inedible parts if necessary. Chop to your taste. If you are going to freeze carrots, bell peppers, beets or greens, you must scald them with boiling water, then place them in cold water for a few seconds.
Dry the vegetables, then distribute them into portioned bags made of thick polyethylene with a plastic zipper. Remove air before freezing. You can also place the vegetables on a tray and place them in the freezer. As soon as the product freezes, pack the mixture into packs.

Experiment with recipes and serve the vegetable mixture as a side dish. Season it with various additives and sauces. To keep food frozen for a long time, the temperature in the freezer should be about -20 degrees.

Video: how to prepare a side dish from frozen vegetables

IN winter months many people use store-bought vegetable mixtures to make stews at home or boil vegetable soup. Today I want to offer you a recipe for freezing vegetables for stews for the winter at home.

The stew mixture can consist of various vegetables. The main components may be:

zucchini;
eggplant;
sweet or bell pepper;
tomato;
carrot;
green beans;
cauliflower;
green pea;
corn;
greenery.

Here you can act independently, changing the quantity and composition of vegetables. Now let's talk about preparing each vegetable separately.

Young zucchini, without formed grains, do not need to be peeled before freezing. Large specimens are peeled, the insides with seeds are removed, and then chopped.

Can be used for stew raw zucchini or blanched for 3 minutes in boiling water. If you follow all the rules, then the second option is preferable.

See the video from the channel “Delicious with us” - How to blanch vegetables

You should not peel the eggplants, but it will be necessary to get rid of the bitterness. To do this, eggplants cut into rings or plates are generously sprinkled with salt and left in this form for 30 minutes so that the bitter juice comes out. Then the eggplants are washed in water and cut into cubes.

Just like zucchini, eggplants can be frozen, either raw or blanched. Blanch the eggplants for about 4 minutes and then cool quickly.

Sweet bell pepper

The peppers for this preparation are simply washed and cut into strips or slices, depending on your preference. The color of the pepper in the stew does not matter.

Tomato for vegetable stew cut into large slices. It is better if the skin is removed from the tomato first. To do this, make a cross-shaped cut at the base of the stalk and dip the tomato in boiling water for a few seconds. After this manipulation, the skin can be easily removed.

Carrot

The carrots are thoroughly washed, the thin skin is peeled, and then cut into wheels, cubes or strips.

To ensure that carrots retain their color and shape, it is best to blanch them for 5 minutes in boiling water. Although it is possible to use raw carrots for freezing stews.

Green beans

The stalk of the green bean is cut off, and the pod itself is cut into pieces 3–4 centimeters long. Then the beans must be boiled in boiling water for 5 minutes.

Cauliflower

Cauliflower is separated into inflorescences. Then you need to soak the vegetable in salt water for 30 minutes so that all the small insects that have taken a liking to the curly head come out. Before freezing cauliflower should be blanched for 3 minutes in boiling water.

Green pea

Green peas can be used both in pod form and in the form of grains. But both options should first be kept in boiling water for 4 minutes.

Corn

Corn can be blanched directly on the cob, or by first separating the kernels. The procedure of immersing a vegetable in boiling water takes 4 minutes. After this, the corn should be cooled in ice water.

Greenery

You can use any greens to freeze the stew. It could be onions, parsley, dill, basil or other herbs. The greens should be chopped with a knife and added to the preparation.

Vegetable stew for the winter: freezing methods

The first, and most inexpensive way, is to freeze vegetables in a bag or container without pre-freezing.

To do this, put the chopped vegetables into a large container and mix thoroughly.

Attention! Under no circumstances should you salt vegetables! Otherwise, the vegetables will give juice, which is not advisable for freezing.

The vegetable mixture is laid out in portions, at a time, into the prepared container. They are sealed and placed in the freezer for storage.

See video from Lubov Kriuk - Freezing vegetables. Preparing vegetables for stews for the winter.

The second method involves freezing the vegetables separately on cutting boards and then tossing them together.

This method takes more time, but the result is obvious. Freezing turns out crumbly, like in the store, and preparing such a product is easier, since it does not stick together into a single lump.

In order to save time and effort, vegetables can be frozen separately from each other as they ripen. And when a sufficient number of various preparations are frozen, it will be possible to start forming vegetable mixtures.

See video - Preparations for the winter. Freezing vegetables for stews and soups

Greetings to all readers!

How to cook frozen vegetables? This question usually arises when for some reason there is no ready-made food, and the family has already gathered and is banging spoons. Prepare frozen vegetables according to this recipe - and in 15 minutes you will have a delicious and healthy side dish on your table, bright, like a piece of summer.

Of course, you won’t be satisfied with just one “herbal” dish; I have an excellent one to go with it. quick recipe spiced chicken.

Ingredients for the frozen vegetable side dish:

- mixture of frozen vegetables 1 kg,

- dried ground oregano 1 whisper,

- dried ground basil 1 whisper,

- ground black pepper 1 whisper,

- ground red pepper on the tip of a knife,

- soy sauce 3 tablespoons.

Preparing a side dish of frozen vegetables:

It is very convenient to have several bags of frozen vegetables in the freezer. To prepare the side dish, take 1 kg of a mixture of cabbage, bell pepper, beans, potatoes - whatever you want. The more varied the composition, the tastier and more beautiful the result will be. You can buy the components separately and arrange them according to your mood, or you can buy packages in which some kind of mixture has already been selected.

This time I have all kinds of cabbage: broccoli, cauliflower, Brussels sprouts, even the exotic Romanesco cabbage, green beans and green peas. No need to defrost!

Place the mixture in a dry frying pan and turn on the stove.

First, our vegetables thaw, release water and become soft. At this point I suggest large pieces cut: take big piece spoon from the frying pan and cut it with a knife in the spoon. But this is a matter of taste, if you like large pieces, then leave it as is.

Bring the mixture to a boil, add spices: oregano, basil, black pepper, one pinch each, red pepper - a little, on the tip of a knife. Reduce the heat and leave to simmer under the lid closed for 15 minutes. During this time, look under the lid 3-4 times and stir the future side dish. If you see that all the water has evaporated, add a little (about 100 ml) so that the vegetables are juicy and do not burn.

When the cooking time is up, add mayonnaise, one tablespoon of sour cream and 3 tablespoons of soy sauce to the mixture. Mix everything, be sure to try to see if it needs to be added, and turn off the stove. The side dish is ready, enjoy!

This is my favorite simple-quick-tasty way, how to cook frozen vegetables, and how do you prepare them? I would be grateful if you share your recipes, because frozen vegetables are a real basis for creativity in the kitchen :-).

Frozen Vegetable Side Dish - Quick, Easy and delicious recipe

How to cook frozen vegetables? Prepare frozen vegetables according to this recipe - and in 15 minutes you will have a tasty, healthy, bright and summer side dish on your table,

How to cook frozen vegetables - a very fast way!

Simple dishes - irreplaceable thing nowadays, and frozen vegetables are a real lifesaver for many busy housewives - 15 minutes and you're done! No need to spend a lot of time in the kitchen - washing, peeling and cutting a large number of vegetables One pack of frozen mixture already contains everything you need for a healthy dish. And in stores now their choice is so varied - Hawaiian, Mexican, Canadian mixtures..., thanks to which the vegetables do not become boring, because you can prepare different ones each time.

Frozen vegetables are an excellent side dish for meat, and they can also be served with buckwheat, rice or mashed potatoes, thus creating a complex side dish. You can cook them either steamed or in a frying pan, it all depends on your preferences. I prefer to cook in a frying pan (without oil).

So let's get back to how to cook frozen vegetables quickly and deliciously. The quantity of ingredients is indicated for 2 packs of frozen vegetables - 800 g - 1 kg, you can mix different mixtures. For example, today I prepared a Canadian mixture, added everything that was in the freezer to it - half a pack of green beans and half a pack of Brussels sprouts. You can use absolutely any seasonings.

Ingredients

Frozen vegetables (I have

Canadian blend, Brussels sprouts

Instructions

We take absolutely any frozen vegetables, today I have it - Canadian mixture, Brussels sprouts and green beans. Without defrosting, pour them into a dry frying pan (no need to add oil) and turn on the stove.

The vegetables will thaw initially, stir to ensure they thaw evenly. After this, water will appear in the pan.

Over high heat, bring the resulting water to a boil and add all the seasonings, stir. Cover the pan with a lid and simmer the vegetables over medium heat for 15 minutes.

Open the lid every 5 minutes and make sure that all the water does not boil away. I usually add a little more water (50-100 ml) after 10 minutes, so, firstly, the vegetables will not burn, and secondly, they will turn out more juicy.

After 15 minutes, turn off the stove, add 2 tbsp. l. sour cream or mayonnaise and 3 tbsp. l. soy sauce.

Mix everything thoroughly. We taste it and add salt to taste - usually a couple of pinches of salt is enough for me.

So our simple and delicious side dish of frozen vegetables is ready. Help yourself!

Povareshkino, Simple recipes with step by step photos

How to cook frozen vegetables - very quick way! Simple dishes are an irreplaceable thing in our time, and frozen vegetables are a real lifesaver for many busy housewives

How to cook frozen vegetables for maximum benefit

Modern stores offer a huge selection of frozen vegetables - separately by type, as well as in various mixtures. And almost every housewife has at least one package of this product in the freezer of her refrigerator. Let's figure out where and how you can use frozen vegetables.

Innovative technologies, especially in food processing, have made life much easier modern women. After all, few of them are now engaged only in housework - the overwhelming majority of the female population is actively working. But this circumstance does not at all relieve many people from solving such a pressing question as “what to cook today?”

And frozen vegetables sometimes become indispensable helpers in solving this problem. After all, this product does not need to be cleaned, does not need additional processing, it does not even require defrosting. Prepares quickly.

And another undoubted advantage of mixtures is that they all year round capable of supplying necessary vitamins to our table. And if in the midst summer time greater preference is given to fresh vegetables, then in other seasons, especially in winter and in early spring, frozen vegetables are simply irreplaceable.

Indeed, during the freezing process, almost all of them are preserved. beneficial features.

The right approach to choosing

What do you need to do to buy a quality product?

First of all, carefully examine the packaging - it should be intact and without damage. After all, if the seal of the bag is broken, air will enter the product, which will allow various bacteria to live. And this will inevitably lead to spoilage of vegetables;
Shake the selected pack and feel it. Did you find large clumps of stuck together vegetables? This is evidence that the product was re-frozen;

Naturally, pay attention to the expiration date of the product, as well as when it was frozen. It is better when it was carried out at the end of summer or at the beginning of autumn - such products contain maximum beneficial properties;
Look at the composition if you choose a mixture; it is best when the products are in a uniform percentage, without a clear predominance of one or two products;
If a package of product in the refrigerator compartment is covered with frost, avoid it. This is a sign that the product was previously stored at a temperature higher than required by standards;
No swollen packs - this indicates that the process of bacterial activity is in full swing;
Vegetables by weight should not be too bright color or pale in color. In the first case, this indicates the addition of dyes, and in the second, it indicates improper freezing. Vegetables should have an even, natural color, without various spots.

Features of preparing frozen vegetables

So, the mixture has been purchased, all that remains is to figure out how to prepare it and what to serve it with. It is worth remembering some nuances before you start cooking:

The time required to cook frozen vegetables is approximately half the time required for standard cooking. raw vegetables. Don't forget about this when storing products. In soup, for example, such ingredients should be added almost at the end of cooking;
You don't necessarily need to cook these vegetables; they are edible raw. But in this case they require defrosting. It is best to defrost without opening the package, placing the closed bag in a bowl. The dishes must not be made of metal, have a lid or be covered with film. Defrosting is carried out not in a warm place, but in a cool place. The best place for this is the shelf at the bottom of your refrigerator.

How to properly cook frozen vegetables

In order to boil a standard packet of vegetable mixture weighing four hundred grams, you will need to pour about one and a half liters of water into the pan.

Then the pan is placed on the fire and the water boils. During the process, add salt and the seasonings you need to the water.

After the water boils, pour the vegetables into it, stir them, wait until the water boils again, loosely cover the pan and cook the mixture for ten minutes.

After which the vegetables are placed in a colander to drain the liquid. Then the vegetables are placed in a bowl and seasoned to taste with vegetable or butter, vinegar, sour cream, or some sauce of your choice.

How to deliciously cook frozen vegetables without spending a lot of time and effort

Quick dinner recipe

Frozen vegetables are a lifesaver, especially when you need to cook something and there is very little time. Instead of using not always healthy semi-finished products instant cooking It’s better to use a package of frozen mixture, which will make a tasty, healthy and easy-to-fit dish. What we need:

1 pack of frozen vegetable mixture;
1 onion;
About 60 ml of water;
Salt and seasonings to your taste;
A little vegetable oil.

First of all, cut small pieces onion. Then add vegetable oil to the pan and place the onion in the pan.

When the onion turns golden, add the vegetables and stir well. Then add salt and spices, stir again, add water.

Simmer with the lid closed for twenty to twenty-five minutes. After which a delicious and healthy dinner is ready.

Frozen vegetables in a frying pan

This is another way to quickly cook food. The whole process does not take much time. And it doesn’t require any effort on your part - all you need to do is open the package and place the mixture in the frying pan. But this easy task has its own nuances.

So, the frying pan is placed on the fire, and the vegetables are placed in it. The frying process begins.

The heat should be high for two to three minutes; do not cover the pan with a lid, because it is necessary to get rid of the moisture that will result when the mixture defrosts during the cooking process.

When the water has completely evaporated, add vegetable oil, salt and seasonings.

Stir the mixture, cover the pan with a lid and fry until done.

Such a dish can be independent, or can act as a side dish for potatoes, cereals or fish.

Steamed vegetables in a slow cooker

As is known, steam, of all types of heat treatment, best preserves the beneficial properties of products. And all multicookers are equipped with a program for steaming dishes. All we need for cooking:

Water - a couple of glasses for a multicooker;
Frozen vegetables - 1 pack.

Pour water into the main bowl of the multicooker and place a bowl on top for steaming dishes. Pour vegetables into it. Close the multicooker lid and set the “Steam” program, setting the time to 8-12 minutes.

You can find out the exact time from the table in the instructions for your multicooker, everything is indicated in detail there. After the time has passed, transfer the prepared vegetables into a dish, salt them and season to your liking.

Also, you can cook two dishes at once by placing some kind of grain, such as rice, in the main bowl, and putting a vegetable mixture in the upper bowl as a side dish. Total time cooking will depend on the time of the mode selected for cooking the cereal.

You can also cook all kinds of dishes in a slow cooker with the addition of frozen vegetables.

Quick and healthy breakfast

To prepare an omelet with green beans you will need:

Frozen green beans - one hundred grams;
Eggs - 2-3 pieces;
Garlic - 1 clove, or a pinch of granulated;
Some milk;
Salt to taste;
Vegetable oil.

Pour the bean pods into the frying pan and wait for the liquid to evaporate. At this time, beat the eggs with milk in a container using a whisk, add garlic and salt.

When the water has completely evaporated from the pan, add vegetable oil and stir the vegetables. Then pour in the egg mixture and mix everything again. Cover the pan with a lid and cook the omelette until done.

Read how to prepare the main dishes of Azerbaijani cuisine; recipes with photos will help you follow the correct sequence.

Prepare a healthy and delicious salad green beans with chicken, recipe here.

Buckwheat with vegetables

To prepare this dish you will need the following ingredients:

Buckwheat - 1 cup;
Water - 2 glasses;
Frozen mixture - 1 pack;
Vegetable oil.

Place the washed buckwheat in a pan with water and add salt. Boil the cereal until tender. Then pour oil into the frying pan and pour the vegetable mixture into it, mix and salt it.

Cook the vegetables for about ten minutes, then pour them into the pan buckwheat porridge. Mix everything and leave on low heat for another five minutes with the lid closed. After which you can serve the dish on the table.

How to freeze vegetables yourself

You can stock up on a storehouse of vitamins at home by freezing your own vegetables. What needs to be done for this?

Before the freezing process, all vegetables must be washed and dried;
Then all unedible parts are removed from the vegetables, and the rest is cut into pieces or chopped;
Pieces of beets, carrots, peppers or pumpkins should be treated with boiling water for about three minutes. Greens also require heat treatment, but they are immersed in boiling water for just a second. Then the vegetables are immediately doused cold water and lay out to dry;
For packaging and subsequent freezing of vegetables, it is better to use special sealed bags with a valve, but in the absence of such, you can use ordinary bags, but be sure to remove all the air from them before freezing. Vegetables are frozen either immediately in bags or in bulk on some surface, after which they are poured into bags;
For long-term storage of vegetables, freezing should take place at minus 18 or minus 20 degrees Celsius.

So you got acquainted with various ways of preparing this useful product like frozen vegetables. Now you know how to fry them, boil them, steam them with rice, etc., without spending a lot of time on cooking.

And if you find the time to freeze vegetables yourself, then in winter you will always have a product on hand of which you can be sure of its quality.

How to deliciously cook frozen vegetables: recipes with photos

How to cook frozen vegetables as a separate side dish and in combination with additional ingredients. Recipes for delicious and healthy dishes. Adviсe.

How to deliciously cook frozen vegetables

Selection of frozen vegetables

When buying a product in packaged containers, first of all pay attention to the integrity of the package. If it is not sealed, the vegetables can be considered spoiled.
Take a pack of vegetables and shake it. If you find large stuck together lumps, this aspect indicates repeated freezing.
Pay attention to the expiration date of the product, also look at the freezing date. Vegetables frozen during their selling season will contain the maximum amount of vitamins.
When choosing a mixture, pay due attention to the composition; it should contain an equal ratio of components. If a package with a frozen product is covered with frost, this sign indicates non-compliance with the storage temperature conditions.
The pack should not be swollen; this results in the development of microorganisms in the composition. When choosing frozen vegetables by weight, do not rush to purchase bright or faded specimens. The product must have a natural color.

Rules for cooking frozen vegetables

Consider the fact that frozen vegetables cook 2 times faster than fresh food. Therefore, when cooking soups, these ingredients are added last.
Frozen vegetable mixture is quite edible without special preparation. The only condition is the correct defrosting of the product.
If you are not going to cook right away, place the bag in a plastic container and cover with a tight lid. Place in the refrigerator.

Proper cooking of frozen vegetables

For boiling a bag of vegetables weighing 400 g. pour 0.7 liters into a small saucepan. drinking water. Place the pan on the fire and wait until it boils. If necessary, add spices and various seasonings to your taste.
Then pour the vegetable mixture into a heat-resistant container with boiling water. Stir the ingredients, cover with a lid, allowing excess steam to escape. Cook the mixture for about 12 minutes.
After the time has passed, drain the vegetables in a colander and wait until all the liquid has drained. Place the vegetables in a container convenient for you, mix with any dressing. The dish is ready to eat.

Classic quick snack recipe

drinking water - 65 ml.
onion - 1 pc.
salt - amount at your discretion
sunflower oil - 40 gr.
frozen vegetables - 450 gr.
seasonings - to taste

Peel the onion and chop it into small cubes. Place the product in a thick-bottomed container, pour in the oil. Turn on the heat, fry the onion until translucent, then add the vegetables.
Stir the mixture, adding spices and water. Then cover loosely with the lid. Simmer the vegetables for about half an hour. After some time, taste the mixture. If the dish is ready, serve it to the table.

Healthy breakfast with vegetables

chicken eggs - 3 pcs.
frozen green beans - 110 gr.
granulated garlic - 5 gr.
table salt - to taste
milk - 35 ml.
corn oil - 20 ml.

Place the beans in a dry, hot frying pan and wait until the moisture has completely evaporated. At the same time, mix the eggs, milk and seasonings, beat the mixture until smooth.
After the moisture in the vegetables has evaporated, add oil to them and stir. Fry the mixture until bronzed. After this, pour in the egg mixture. Mix the ingredients and reduce the heat to low. Wait for the omelet to cook.

Roasted frozen vegetables

package of vegetables - 1 pc.
fine salt - to taste
olive oil - 65 gr.
seasonings - 10-15 gr.

Pour the package of frozen food into the pan. Place a heatproof container over high heat. Fry the vegetables so that all the moisture evaporates.
After this, add oil and spices. Stir the mixture and cover with a lid. Reduce the heat on the stove to low and simmer for about 8 minutes.
Once ready, use at your discretion as an independent delicacy or serve with potatoes, meat, or fish.

Mixed vegetables in a slow cooker

frozen vegetables - 380 gr.
water - 0.5 l.

Pour water into the multi-bowl and place a container on top of it for steaming food. Place frozen ingredients.
Close the household appliance with a lid, set the “Steam cooking” program, the approximate cooking time is about 15 minutes.
After this, transfer the prepared vegetables into a container, season with spices and other additives, and stir well. The dish can be consumed.

Baked vegetables with bacon

bacon - 350 gr.
frozen vegetables - 900 gr.
spices - to taste
fresh herbs - in fact

Cut the bacon into small pieces, place on a baking sheet and place in the oven for 6-8 minutes, simmer at 190 degrees.
After this, place the vegetables on top of the meat product and add spices to taste. Place back into the oven for another 5 minutes. If desired, the finished dish can be sprinkled with grated cheese.

Fried pineapple mixture

carrots (frozen) - 100 gr.
cauliflower (frozen) - 110 gr.
broccoli (frozen) - 120 gr.
pineapple in a jar - 90 gr.
fresh lemon - ½ pc.
potatoes - 50 gr.
starch - 10 gr.
fresh cilantro - 25 gr.
olive oil - 75 gr.
salt - actual quantity

Pour olive oil into a frying pan and add vegetables to it. Fry the mixture over medium heat. After this, chop the pineapple into cubes, chop the lemon and herbs. Place in a blender.
Then pour the resulting sauce into a small container, add starch to it, and mix well. Add the mixture to fried vegetables and simmer over low heat until it becomes a paste.

Vegetables with buckwheat

purified water - 450 ml.
buckwheat - 230 gr.
mixed vegetables - 390 gr.
sunflower oil - 50 ml.

Pour the buckwheat into a small container, add water and rinse the cereal. Remove excess particles. After this, put the buckwheat on the stove, add salt to taste, and cook until done.
Then fry the vegetables in oil and add spices, stir the mixture. Add buckwheat to the total mixture. Cover the heat-resistant container with a lid, set the burner to low, and simmer for 4 minutes.

Frozen vegetable soup with stew

onion - 1 pc.
potatoes - 3 pcs.
carrot - 1 pc.
stew - 330 gr.
crushed pepper - to taste
tomato paste - 55 gr.
white cabbage - 130 gr.
mixture of vegetables - 350 gr.
salt - to taste
green beans (frozen) - 200 gr.
various spices - to taste

Place purified water in a small saucepan and boil it. Chop the potatoes into large slices, grate the carrots, chop the cabbage and onions.
Add spices, potatoes and cabbage to boiling water, stir. At the same time, fry onions, beans and carrots in tomato paste in a thick-bottomed frying pan.
Pour the frozen vegetables into a common saucepan and cook for about 12-15 minutes. After the time has passed, add the stew to the mixture and simmer for 6 minutes.
After this, add the frying mixture, stir the soup, turn off the heat. Let the dish sit for half an hour.

Casserole with vegetables

mixed vegetables (frozen) - 950 gr.
hard cheese - 170 gr.
milk - 140 ml.
chicken eggs - 3 pcs.
vegetable oil - 35 gr.
salt - 12 gr.

Place frozen vegetables in boiling water and cook for about 7 minutes. After this, place the mixture in a colander and wait until the liquid has completely drained.
Grease a baking sheet with oil and place boiled vegetables on it. Beat eggs with milk, stir in grated cheese, add salt to taste. Pour the mixture over the vegetables.
Place the baking sheet in a preheated oven at 190 degrees. Wait about 12 minutes, serve the finished dish with fresh herbs.

Vegetable stew

frozen vegetables - 450 gr.
broccoli (frozen) - 300 gr.
onions - 2 pcs.
spices - to taste
vegetable oil - 85 gr.

Pour vegetable oil into a thick-bottomed pan, add finely chopped onions and vegetables. Sprinkle seasoning mixture and stir.
Fry the mixture over the fire for 3 minutes, then reduce the stove to minimum power and cover the pan with a lid. Simmer for about 25 minutes.

Vegetables with seafood

Mexican mixture - 650 gr.
seafood cocktail - 400 gr.
green salad - 90 gr.
soy sauce - 55 ml.
olive oil - 95 ml.
lemon juice - 40 ml.
French mustard - to taste
crushed white pepper - 9 gr.
table salt - 15 gr.

Pour olive oil into a thick-bottomed frying pan, place seafood in it, add seasonings to taste. Fry the food over high heat for 7 minutes, then pour lemon juice over it.
Then place the vegetable mixture on top of the seafood cocktail. Simmer until the liquid evaporates completely. Then pour soy sauce over the dish. Stir the mixture and fry. Wash the lettuce leaves, chop and mix with mustard. Add to the total mass. Mix well and serve.

Baked chicken fillet with vegetables

chicken breast - 450 gr.
drinking water - 65 ml.
homemade sour cream - 85 gr.
vegetable mixture - 1.2 kg.
table salt - 12 gr.
pepper - 6 gr.
greens - to taste
sesame seeds - 20 gr.
spices - to taste

Preheat the oven to 195 degrees. Place the vegetable mixture on a baking sheet and distribute the water evenly. Finely chop the chicken fillet and roll in spices.
Add salt to the vegetables, place pieces of meat on top. Pour over sour cream mixed with sesame seeds. Then place the pan in the oven and wait 20-25 minutes.
After preparing the dish, place it on serving plates and garnish with fresh herbs. If you wish, you can also add various mushrooms to the sour cream sauce.

Freezing vegetables yourself

If you decide to freeze vegetables yourself, select the products you need. Inspect them carefully to ensure there is no damage to the fruit. After this, rinse thoroughly.
Dry the vegetables, removing inedible parts if necessary. Chop to your taste. If you are going to freeze carrots, bell peppers, beets or greens, you must scald them with boiling water, then place them in cold water for a few seconds.
Dry the vegetables, then distribute them into portioned bags made of thick polyethylene with a plastic zipper. Remove air before freezing. You can also place the vegetables on a tray and place them in the freezer. As soon as the product freezes, pack the mixture into packs.

How to deliciously cook frozen vegetables

Consider recipes using frozen vegetables in the slow cooker or on the stovetop. Use the classics of the genre, the English version. Make a masterpiece with buckwheat

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