Frozen vegetables are a great option for convenience. You can get a lot of vegetables for your money, and they’re especially good to have on hand for when you’re in a squeeze. Since they’re often frozen at the peak of freshness, they can also help you bring an out-of-season vegetable back in season.
Bottom line Frozen vegetables are often considered an affordable and convenient alternative to fresh vegetables. They’re usually not only cheaper and easier to prepare but also have a longer shelf life and can be purchased year-round.
Ideally, you should buy plain frozen vegetables, recommends Hever. If you flip the package over, you should read the ingredient list and look for those that simply say “green beans” or “bell pepper strips.” (You get the idea—no extra additives.) Low Sodium and Saturated Fat
The short answer is: overall, yes – sometimes the freezing process reduces their nutrient content and sometimes it increases it. Frozen produce is processed quickly after harvesting, while fresh produce is actually not that fresh anymore when you finally get to eat it.
- Wash vegetables.
- Remove stems and chop vegetables to desired size and shape.
- Fill a large bowl with cold water and salt. Place prepared vegetables into salt water bath. Toss well and let for several minutes to sanitize vegetables.
What vegetables can I cook and freeze?
- Asparagus. Freezing asparagus is possible, although you won’t reach the same crisp texture as if you cooked it fresh.
- Brussel Sprouts.
Blanching in Steam. Use a large kettle with a rack. It should hold the vegetables over about 1 1/2 to 2 inches of water. Bring the water to a boil, put vegetables in the basket in a single layer. Cover the kettle and keep the heat high for the specified amount of time. Remove to ice water immediately; chill thoroughly, drain and pat dry.
- Salmon, mackerel, or sardines. Sardines make savory and tasty mid-day snacks.
- Lentils. Skip the long boiling and get to eating some delicious lentils.
- Black or kidney beans.
What happens when cauliflower is frozen?
When it’s frozen, that texture gets even stranger. You may notice that frozen cauliflower often gets a rubbery texture to it. Additionally, the florets can start to fall apart, leaving you with tiny pieces of cauliflower instead of good-sized chunks of vegetables.
Want that delicious onion flavor but can’t be bothered chopping? No worries. Just throw your onion (peeled, of course) into a food processor and it will do that job for you. You won’t even have to get out your cutting board! You can also buy some types of onion in bulk, and when you do so, they generally come at a cheaper price. That way, you can save money and always have onions on hand.
Frozen vegetables may get a bad rap, but the truth is that most of the time, they’re actually quite nutritious. Vegetables are often frozen at the peak of freshness, helping seal that flavor and nutrition in. Therefore, frozen veggies can be even healthier for you than the more-expensive organic veggies that you’re buying from the produce section. Who knew you could actually get healthier food for cheaper if you were just willing to peruse the frozen vegetable aisle?
Broccoli has a strong green taste that will make you swoon if you love a crunchy vegetable in a salad, soup, or just about anything else you eat. Unless, of course, you decide to buy your broccoli frozen. It’s nice to get broccoli florets that are already chopped up and ready to go, as it can save you a lot of time.
Cauliflower may not be your favorite vegetable, but if you want to try to enjoy it, you’re better off getting some fresh from the produce section. If you cook it the right way, you may just be surprised at how delicious it can be.
Unfortunately, if you choose frozen spinach, you’re going to have to cook it. This is not a vegetable that you can thaw and use afterward. So, if you’re buying spinach to make a salad or include in any other cold dish, you’ll want to pay a visit to your produce section instead of the frozen food aisle.
Another vegetable that we prefer in its fresh form? Brussels sprouts. It is true that it’s easy to steam frozen Brussels sprouts, but let’s be honest. Does anybody really like steamed Brussels sprouts? This is one vegetable that tastes much better if it’s roasted, with a crispy exterior and tons of spices and seasonings. It’s even better if it’s sliced before it’s roasted, to free up more of the vegetable’s surface area for even more crispiness and flavor.