How to Cook Frozen Vegetables

Elena Butuc

This recipe was automatically translated from Romanian. View original here

Here I have in mind the mixtures of frozen vegetables in the bag - fresh vegetables are made differently, in a different order and at a different time.

Because we are comfortable, but healthy we want to eat - the new and very comfortable solution are these frozen mixtures in the bag. Sofia really likes it, it's a whole ritual with us with the choice of colors, and I'm glad that her favorite color is green.

The method is simple, even trivial, but maybe someone still doesn't know it, and I said to give you small details on how to make them tastier.

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Ingredients

Metric US

●

Mexico mix frozen vegetables

1 kg

●

Olive oil

1 tbsp

●

Butter

1 tbsp

in the fasting version add another 1 tablespoon of oil

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Salt

0.5 tbsp

to taste

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Dried herbs(parsley, dill, etc)

1 tsp

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Pepper

0.25 tsp

Step by step

This is what the Mexican mixture I use and buy most often looks like - I prefer to take the 1 kg bag to reach us for 4-5 servings, and for the 2nd day.

Be careful not to defrost the mixture in any case before cooking - put it directly from the bag taken out of the freezer.

Put the oil and butter in a deeper pan.

Let me explain why such a combination - olive oil will not let the butter burn and will keep its flavor. In addition, heating / frying olive oil does not eliminate carcinogens, so if you want really tasty and healthy vegetables, use this oil or others that are just as healthy.

After the butter has melted, add the frozen vegetables from the bag. Mix with a spatula and let it simmer over medium heat over high heat.

Do not make a small fire in any case, you will wait a long time for the vegetables to cook.

Periodically stir, but do not overdo it - do not make porridge vegetables.

I'm ready when you see on a next mix that there are no more frozen vegetables and when you taste one of them, it's a little crunchy - al dente, but not raw and not frozen.

Then add salt, pepper and some dried greens of your choice - for me it was parsley and basil.