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Lunch with frozen mixed vegetables. How to cook frozen vegetables deliciously

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

The stew mix can be composed of a variety of vegetables. The main components can be:

Here you can act independently by changing the amount 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 taken out, and then cut.

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

Watch the video from the channel "Tasty with us" - How to blanch vegetables

You should not peel the eggplant, 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 eggplant for about 4 minutes and then chill it quickly.

Sweet bell pepper

The pepper for this blank is simply washed and cut into strips or slices, depending on your preference. The color of the peppers in the stew is irrelevant.

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

Carrot

Carrots are thoroughly washed, peeled with a thin skin, and then cut into wheels, cubes or strips.

In order for the carrots to retain their color and shape, it is better to blanch them for 5 minutes in boiling water. Although it is possible to use raw carrots to freeze stews.

Green beans

The stalk is cut from the green beans, 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

The cauliflower is sorted into inflorescences. Then you need to soak the vegetable in salt water for 30 minutes so that all the small insects that have chosen the curly head of cabbage come out. Before freezing cauliflower should blanch for 3 minutes in boiling water.

Green pea

Green peas can be used both in pods and in the form of grains. But one and the other option should first be held in boiling water for 4 minutes.

Corn

Corn can be blanched directly on the cob, or by separating the grains beforehand. The procedure for immersing a vegetable in boiling water takes 4 minutes. After that, the corn should be cooled in ice water.

Greens

You can use any greens to freeze the stew. This can be onions, parsley, dill, basil, or another herb. The greens should be chopped with a knife and added to the workpiece.

Vegetable stew for the winter: freezing methods

The first and least expensive way is to freeze vegetables in a bag or container without first freezing them.

To do this, put the sliced ​​vegetables in a large container and mix thoroughly.

Attention! In no case should you salt vegetables! Otherwise, the vegetables will give juice, which is not desirable for freezing.

The vegetable mixture is spread in portions, at a time, in a prepared container. They are hermetically packed and sent to the freezer for storage.

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

The second method involves freezing vegetables separately on cutting boards and then mixing them.

This method takes more time, but the result is obvious. Freezing is crumbly, like in a store, and it is easier to prepare such a blank, 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 blanks have been frozen, it will be possible to start forming vegetable mixtures.

See video - Blanks for the winter. Freezing vegetables for stews and soup

First, a few general comments. Hard vegetables like carrots, potatoes, beets, brussels sprouts, green beans, kohlrabi and beetroot slices, should be cooked until half cooked and then cooled and dried with a towel, or in the air. The same applies to various types of pasta, peas, corn or rice grains, if you want such mixtures, so that later you can hammer on tasty soups or mixed side dishes.
Soft and tender vegetables, such as broccoli, cauliflower, leeks, peas in pods, bell peppers, young green beans should only be slightly boiled, or doused with boiling water and also dried.
Mushrooms, onion, herbs, spinach, sprouts and shoots should only be washed and dried.

After mixing, the mixture should be laid out in a thin layer on a platter, or a tray special for the freezer, and in this form put into the shock freeze. The temperature of shock freezing in different freezers can be different, but it must certainly be below -30. In industrial installations, familiar to me, the temperature is -36 and airflow, which ensures the most hollow contact of the components of the mixtures with the cold. It is important to know that after freezing the mixture should not be frozen, keep the flowability and separation of the components.

Cook or fry ready-made mixtures without defrosting, throwing the required amount into boiling water, or well-heated oil.

So, the actual mixture:
"Village".
Peas (from a jar, pre-dried), carrots in cubes, cauliflower in slices, potatoes in cubes, broccoli and cauliflower in small slices, green beans. You can add celery, cut into small slices.
Suitable as an addition to boiled potatoes, rice, pasta, couscous. For couscous, a little more water is needed during cooking, so that such a half-bed is formed, it is also suitable as a vegetable base for a completely full-fledged soup.

"Chinese"
Capsicum green peas, some sprouts with shoots (we call this business "unvatiem"), sliced ​​red bell pepper, spicy Green pepper ringlets, leeks, mushrooms in thin slices.
Suitable for the same boiled rice, or fried rice (then fry the mixture), pasta and rice noodles.

"Beydzhinskaya"
Green peas, peas, celery, parsley, sprouts without shoots, kohlrabi slices, green turnip slices, yellow or white green beans, diced potatoes.
The application is the same as for the Chinese mixture.

"Minestrone"
Mix for soup vaguely reminiscent of minestrone.
Diced potatoes, "horns", red beans, celery, leeks in half rings, green beans, fried onions in half rings.
Boil a strong broth, preferably chicken, add potatoes to it. While it is cooking, make the soup dressing. Pour the required amount of the mixture into the heated oil, and as soon as the components are slightly seized by boiling oil, add a spoon tomato paste, or better than pounded tomatoes. Simmer for about five minutes and at the end add half a slice of finely chopped garlic to that dressing. Nothing fancy, but pretty good soup. it is also quite suitable as an additive to rice, served separately.

"Italian"
Bell pepper half rings, leeks, fried onions, diced potatoes, orzo, pieces of broccoli and cauliflower, finely chopped spinach, peas.

My summary is:
When composing and using mixtures in business, one must be guided by individual tastes, experience and common sense. In the named compositions, we mean approximately equal parts of the components, but all the pieces should not be added there, say hot pepper as potatoes in cubes, or as many sprouts as mushrooms. Imagine, remembering your beloved and you will be happy. All the same, cooking is a creative process and I shouldn't slavishly follow seconds and grams for me. Personally, I use such mixtures pure to revive the taste of side dishes that are boring naked, like only potatoes, only rice or just pasta, but I know people who use frozen mixtures as independent side dishes for meat and fish dishes.
Try it differently, if the result seemed interesting and encouraging to you, but no, so spit it, maybe this is simply not your way and style of feeding. And in any case, in my opinion, the frequency of making food based on ready-made mixtures should not be abused, all this, in my opinion, is more likely a means of maintaining self-esteem (Heh, made porridge with an ax!) In fire circumstances, and not a way of eating.

A wide variety of first and second courses are prepared from such mixtures. They are stewed, baked in the oven, cooked in the microwave, boiled, fried, used as a filling for pies and at the same time the food turns out to be as tasty as cooked from fresh vegetables... Sets can consist of various components: green peas, young potatoes, eggplants, broccoli cabbage, aromatic bell peppers, tomatoes, herbs, onions, etc. Therefore, there are all kinds of recipes for dishes with frozen vegetables, which even lazy or very busy people can cook ...

Frozen vegetables are most commonly found in recipes with these five foods:

A healthy meal of prepared vegetables will be ready in a few minutes, since they do not need to be washed, peeled or cut. All you need is a grocery bag and a desire to pamper your family hearty lunch or a light dinner. Products are frozen using a special technology called "deep freezing" - the ingredients are instantly cooled to the temperature at which all the moisture in them turns into microscopic ice crystals. The method is unique - all vitamins, taste qualities, color and aroma persist for a long period of time. So that the crystallized juices do not break the cell membranes and have an attractive appearance, the vegetables are cut into pieces. And what to cook from them - an appetizing soup, a fragrant roast or a colorful side dish, you decide!

Frozen vegetables are a real salvation for the modern housewife, who, in between cleaning, washing, children and work at home, must still have time to cook exquisite dishes for their household. In this article we will tell you, how to cook frozen vegetables deliciously at home.

The British were the first to learn how to freeze vegetables back in the 19th century. An inventor from England, G.S. Baker, who moved to the United States, decided to build a real business on this business. He harvested an unusable crop, freezes it, and then sells it. This idea was quickly picked up by the world, so today in every supermarket you can find whole departments selling frozen vegetables.

Although there are still unscrupulous sellers of frozen vegetables and fruits, and there is no escape from them. They are easy to recognize - you just need to look at the packaging with vegetables in order to understand whether the product is of high quality or not:

  • The packaging must have a consistent appearance;
  • There should be no frost or icing on it (this indicator will indicate to you that the vegetables have already been defrosted several times);
  • At the time when you decide to buy frozen vegetables, their production date should not exceed six months;
  • Pay attention to the temperature at which vegetables are stored in the refrigerator in the store (the optimal temperature for frozen products is -18 degrees).

However, if you are afraid of using purchased low-quality food, freeze vegetables grown on your own in season and then cook with them. wonderful dishes for your friends and loved ones. Only for this you need to know the correct freezing technology. It should be instant:

  • Immerse the vegetables chopped into identical pieces in boiled water for three minutes (if you freeze greens, then I dip them in boiling water for literally one second);
  • Pour the vegetables over with ice water and place them on a flat surface to dry;
  • Pack cooked vegetables in airtight containers and place in the freezer.

And if you do not begin to neglect these rules, then you can not worry - all your beneficial features frozen vegetables and fruits will be preserved.

Important! When you think about what can be prepared from frozen vegetables, remember that the main thing is not to defrost them, but to use them frozen in the cooking process - in no case should they melt, otherwise they will lose their value.

What can be cooked from frozen vegetables: recipes

Frozen vegetables can be cooked in absolutely different ways - stew, fry, boil, bake. The only thing to consider when preparing any meal is that frozen vegetables cook very quickly. It is best to put them in the dish at the very end, a few minutes before serving the dish.

Several interesting recipes, how to cook frozen vegetables, we will introduce you in our article. They can come in handy even when you're preparing a dinner party. Your guests will never guess that you have used a ready-made semi-finished product, because it will turn out delicious, nutritious and healthy.

How to cook frozen vegetables in a pan?

If you are looking for a way how to cook frozen vegetables for a side dish deliciously, use the traditional way- fry them in a pan in some delicious sauce... For this you need:

  • Purchase a frozen vegetable mix that should include broccoli, different types cabbage and onions, as well as carrots;
  • Heat a frying pan over high heat (do not add sunflower oil and butter at this point);
  • Pour frozen vegetables into a hot skillet, but do not cover them with a lid - this will cause water to evaporate from them;
  • When the moisture is completely gone, add either vegetable or butter to the vegetables, as well as spices to taste;
  • After 5 minutes, pour the vegetables with any tomato sauce.

You can serve such a vegetable side dish with meat, porridge, boiled potatoes or pasta.

The exact same cooking method will suit those who are looking for interesting recipe, how to make frozen vegetable stew... But there are some nuances here:

  • You don't need to evaporate water from frozen vegetables (they can languish in it)
  • Before frying vegetables, first fry the meat of your choice in butter in the same pan
  • Vegetables should be cooked together with meat under the lid for half an hour.

How to cook frozen vegetables in a multicooker?

To those who adhere to diet food, for sure it is interesting to know how to steam frozen vegetables? Of course, there is no better device for this method than a multicooker. To cook vegetables, you need:

  • Fill the multicooker container with water (two glasses will be enough)
  • Place a special bowl for steaming dishes in the multicooker
  • Pour a mixture of frozen vegetables into this bowl.
  • Switch on the "Steam cooking" cooking mode and switch off after 12 minutes

Simultaneously with the steam processing of vegetables, you can cook any cereal (it must be poured into a container into which water is poured). This is a great way to cook rice with frozen vegetables... Just keep in mind that then the vegetables will cook for the same amount of time as rice. When the cereal is cooked, you will need to mix it with vegetables directly in the multicooker or pour the dish into a regular saucepan.

In a container where you can boil cereals, you can even cook first courses. We will briefly tell you how to make frozen vegetable soup:

  • Pour water into the container, immediately place frozen vegetables in it
  • When the vegetables are boiled, add all the ingredients for the soup (potatoes, meat, processed cheese, mushrooms, etc.)
  • Select the mode on the multicooker "Soup"

Some of the resulting mixture is interrupted in a blender. It turns out a very tasty and healthy puree soup.

How to cook frozen vegetables in the oven?

Lovers of baked food will be interested in learning how to cook frozen vegetable mix in the oven... Before proceeding to the description of specific recipes, we list a few basic recommendations that it is advisable to consider when using frozen vegetables for baking in the oven:

  1. The oven must be preheated to 180 degrees before placing a baking sheet of frozen vegetables in it.
  2. So that as a result the dish in a baking dish does not spread from excess moisture that is released from frozen vegetables, they must first be fried in a pan or in a saucepan.
  3. To prevent the dish from getting dry, frozen vegetables should be laid out on parchment, greased with vegetable or butter.
  4. Add spices to baked vegetables at the very end before serving.
  5. Frozen vegetables are baked in the oven for no longer than half an hour.

Now, using specific examples, we will figure out how to cook a couple of dishes with frozen vegetables in the oven:

  1. How to cook meat with frozen vegetables?
  • Place prepared meat on a baking sheet (cut into slices or slices and season with spices immediately)
  • Pour sour cream or cream sauce over the meat
  • Pour the prepared frozen vegetables on top of the sauce and place the baking sheet in the oven for half an hour
  • Before serving, the dish must be cooled for 10 minutes, and then garnished with herbs or sprinkled with grated cheese.
  1. How to cook potatoes with frozen vegetables?
  • Peel 6 potatoes and cut into round wedges
  • Soak them in sauce and spices
  • Top the potatoes with chopped onions and prepared frozen vegetables
  • Bake potatoes with vegetables for half an hour
  • Cool the dish before serving, sprinkle with cheese and season with spices

On the Internet you can find great amount different recipes cooking frozen vegetables. Do not be afraid to experiment and surprise your loved ones with delicious dietary meals.

Video "How to cook frozen vegetables?"

Frozen vegetables are a godsend for those who are sorely short of time to cook. In this article we will tell you about delicious and simple dishes from frozen vegetables.

Are frozen vegetables good for you?

Thanks to modern household appliances, high-quality freezing of vegetables and fruits has become possible without significant loss of vitamin content. When freezing food, useful material are preserved by 80%, which means that they are not much inferior to fresh vegetables. The realities today are such that using frozen vegetables in the preparation of dishes in the winter-spring period is much more useful than buying greenhouse products. In addition, the risk of poisoning with frozen vegetable mixtures is much lower than with fresh vegetables, since in such food products the amount of trace elements that can cause poisoning is much lower than in fresh ones. Therefore, frozen vegetables have unconditional benefits for the human body.

Calorie content of frozen vegetables

The calorie content of 100 g of deep-frozen vegetables is 50 kcal.

Frozen vegetable casserole recipe

casserole simple

To prepare a simple casserole you will need:

  • a mixture of vegetables - 800 g;
  • sour cream - 4 tablespoons;
  • eggs - 3 pcs;
  • hard cheese - 200 g;
  • sunflower oil - 1 tbsp;
  • salt and pepper to taste.

1. Toast the vegetable mixture on sunflower oil until half cooked, pepper and salt. V pre-defrost vegetables do not need.

2. In a bowl, combine eggs, grated cheese and sour cream. Mix the ingredients thoroughly.

3. Place the fried vegetables in a refractory dish, cover with cheese filling.

4. Bake for 20 minutes in an oven preheated to 180 °.

hearty casserole

  • chicken fillet - 1 kg;
  • vegetable mixture - 650 g;
  • frozen broccoli - 450 g;
  • salt and spices at your discretion.

After letting the vegetables thaw a little, put them in boiling water and boil for 15 minutes. Meanwhile chicken fillet fry until tender, adding your favorite seasonings and salt. First put the chicken in the mold, cooked and strained vegetables on top and cover with grated cheese. Bake at 180 ° for 15 minutes.

Frozen Vegetable Breast

option 1

Ingredients:

  • 1 chicken breast;
  • a tablespoon of sour cream;
  • 300 g of frozen vegetables;
  • 1 clove of garlic;
  • 2 lemon wedges;
  • greens to taste;
  • 25 g butter;
  • 2 tablespoons of sunflower oil.

Wash the breast, cut into pieces and marinate in finely chopped garlic, sour cream, lemon and herbs. Salt, leave for an hour.

Melt the butter, mix with the sunflower and fry the chicken in a skillet.

Send vegetables to the meat, simmer for 15 minutes under the lid.

option 2

Slice chicken breast, fresh onion, 2 cloves of garlic, fresh tomatoes, zucchini and bell pepper. Boil 200 g fresh champignons... Save the onion in butter, add 1 breast fillet to it, fry for 7 minutes. Add chopped fresh ingredients to the same skillet and simmer for 8 minutes.

Reduce heat and put 200 g of frozen vegetables into the pan, season with oregano and cardamom, pour in 1 tablespoon soy sauce... Simmer in a skillet for 10 minutes.

How to stew frozen vegetables, recipe:

in a saucepan

Pour some sunflower oil into the bottom of a thick-walled saucepan. Chop the onion thinly and fry it directly in the saucepan until golden brown. Add the frozen mixture to the onion, season with your favorite spices, salt. Mix the ingredients thoroughly and pour in a glass of water. Simmer for 20 minutes. This dish served both independently and acts as a side dish.

in a frying pan

Pour the frozen vegetable mixture into the pan, put on high heat. As soon as the moisture has boiled away, add salt, sprinkle with cardamom, pour in 3 tablespoons each. balsamic vinegar and soy sauce, simmer for 18-20 minutes.

in the oven

Before sending vegetables to the oven, they must first be fried in a pan for a couple of minutes in order to remove excess moisture. This is required so that during the preparation of the mixture in the oven, soup does not turn out.

At this time, heat the oven to 180 °, grease a baking sheet or mold with oil. Add vegetables, bake for 20 minutes (depending on the oven). At the very end of baking, add salt, add spices, sprinkle with mozzarella.

Frozen broccoli puree soup, recipe step by step with photo

Ingredients for 3 servings:

  • a pound of broccoli;
  • 1 onion;
  • a glass of 10% cream;
  • 2 glasses of water or meat broth;
  • white bread croutons.

Pour water or broth into a saucepan, bring the liquid to a boil. After boiling, add broccoli, cook until tender.

At the same time, finely chopped onions are fried until golden brown.

Mix broccoli with onion and puree with a blender.

Return the broccoli and onions to the pan, add the cream, salt and spices. Without boiling, heat the puree soup. Remove from heat and serve with crackers.

Frozen Vegetable Soup Recipe

option 1

Ingredients:

  • vegetable mixture - 400 g;
  • potatoes - 2 pcs;
  • frozen mushrooms - 100 g;
  • meat broth or water - 1 liter.

Soup proportions are calculated for 3 servings.

Slice the potatoes. Boil water or broth. Dip potatoes, mushrooms and vegetables into boiling water. Add salt, pepper and lavrushka at the end of cooking. Cook until potatoes are tender.

option 2

Ingredients:

  • minced chicken - 200g;
  • potatoes - 2 pcs;
  • carrots - 1 pc;
  • onion - 1 pc;
  • frozen vegetable mixture - 400 g.

Pour 2.5 liters of water into a three-liter saucepan, dip the potatoes there and put on low heat. When the water boils, turn off the gas and, sautéed onions with carrots, as well as 400 g of a mixture of vegetables, send to the potatoes. Make sure the soup is not bubbling. From minced chicken shape the meatballs and add them to the soup one at a time. Cook until potatoes are tender.

Pork with frozen vegetables, recipe

Wash 550 g of pork, cut into small pieces. Place the meat in the pan and fry until half cooked, add spices and salt to your taste. Then send frozen vegetables to the meat (without first defrosting them) and simmer under a closed lid until the meat is cooked.

Ingredients:

  • pork - 200 g;
  • frozen vegetables - 220 g;
  • sour cream - 1 tbsp;
  • boiled noodles - 150 g;
  • flour - 1 tbsp;
  • spices (coriander, garlic powder, nutmeg, red pepper) to taste.

1. In a small container, mix spices with a tablespoon of flour.

2. Dip pork chopped into spices.

3. Fry the meat over high heat, then add sour cream and a glass of water to it. Cover, cook 15-18 minutes.

4. Pour the rest of the flour with spices to the meat. Stir. Send vegetables there too. Cover and simmer for 5-7 minutes.

5. Add pre-cooked noodles, stir. Serve with herbs.

Frozen vegetable salad recipe

To prepare a hearty salad, you will need:

  • frozen assorted vegetables - 1kg;
  • pickled cucumber - 3 pcs;
  • apple - 1-2 pcs;
  • onion - 1 pc;
  • boiled potatoes - 3 pcs;
  • mustard - 1 tsp;
  • mayonnaise 67% - 3 tablespoons

Boil the assorted vegetables in salted water until tender, discard in a colander. Cut boiled potatoes, apple, onion and cucumbers into cubes. In a bowl, combine all ingredients: platter, diced vegetables, mustard, mayonnaise, salt.

To prepare the salad, you will need 200 g of beef, 500 g of assorted vegetables, soy sauce and olive oil... In one pan, fry the meat in olive oil, then add the soy sauce and simmer for 8-10 minutes. Pour the assortment into the second pan, add a little oil and simmer for 5-7 minutes under a closed lid. In a bowl, combine the cooled meat and vegetables, season with extra olive oil.

Vegetable stew from frozen vegetables, recipe

tender stew

Ingredients:

  • frozen assorted vegetables;
  • potatoes 4 pcs;
  • onion 1 pc;
  • butter 50 g;

1. Defrost the vegetables, then send them to fry in a pan with butter along with chopped onions.

2. Peel the potatoes, cut into cubes, add to the vegetable mixture. Pour in a glass of boiling water, salt. Cover with a lid, simmer until the potatoes are cooked.

stew with meat

Ingredients:

  • meat (any) - 500g;
  • frozen assorted vegetables - 1 kg;
  • onions - 2 pcs;
  • sunflower oil - 2 tbsp;
  • greens, pepper, salt to taste.

In the goose maker or thick-walled saucepan fry the chopped meat in sunflower oil until golden brown. Add a glass of boiling water and simmer for 25 minutes (until the meat is tender). Then send non-defrosted vegetables and chopped onions to the meat. Simmer for 20 minutes. Make sure that there is liquid in the pan, otherwise the stew will burn. Add another glass of water if necessary.

Vegetable pilaf rice with frozen vegetables

  1. Fry 400 g of meat in a skillet until half cooked.
  2. In the bowl where you usually cook pilaf, fry the chopped onion and grated medium carrots in sunflower oil.
  3. Add meat to carrots and onions, pour a glass of boiling water, simmer for 25 minutes.
  4. After 400 g of assorted vegetables, send it to the meat without preliminary defrosting.
  5. Pour 1.5 cups of rice on the vegetables in an even layer.
  6. Pour in 3 cups of water and 2 tablespoons of tomato juice, salt.
  7. Cook, covered, for 20-25 minutes.

  1. Rinse a glass of parboiled rice. Boil until tender.
  2. Pour vegetable oil into a hot pan and send 450 g of vegetables to the pan. Cook for 10 minutes.
  3. Add the previously cooked rice and 4 tablespoons to the vegetables. soy sauce. Salt, stir. The dish is ready.

Turkey with frozen vegetables

option 1

Put the chopped turkey meat (150 g) in a pan and fry until golden brown with the addition of olive oil. Once the poultry is done, add 225 g of the frozen mixture to it. Cover and simmer for 7 minutes. Salt, add seasoning at personal discretion.

option 2

Ingredients:

  • turkey meat - 550 g;
  • frozen mixture - 350 g;
  • potatoes - 2 pcs;
  • onions - 2 pcs;
  • sunflower oil - 50 ml;
  • mayonnaise - 2 tablespoons;
  • ketchup, salt and seasonings to taste.

Cut one onion into rings, fry in a pan with vegetables for 7-10 minutes. Grease a baking sheet with oil, top with potatoes cut into thin rings. Lay the second onion cut into rings and the turkey, previously cut into strips, on top of the potatoes. Pour mayonnaise on the turkey layer, salt, add your favorite seasonings. Place the fried vegetable mixture on top. Lubricate the layer with ketchup if desired. Bake for 30 minutes in an oven preheated to 170 °.

How to bake frozen vegetables in the oven

Peel 2 potatoes and 1 carrot, cut into cubes, cut the onion into half rings. Place potatoes, carrots, 450 g of vegetable mixture at the bottom of the mold. Place the onion on top. Season with pepper, salt and Italian herbs.

Whisk 3 tablespoons in a separate container. sour cream, 2 eggs and pepper and salt. Pour the prepared filling over the vegetables, wrap the top of the mold with foil. Bake at 180 ° for 30 minutes.

After the expiration of time, remove the foil, generously sprinkle the vegetables with cheese hard varieties... Return the vegetables and cheese to the oven for 10 minutes.

Defrost the frozen platter, put it in a colander. Once the water has drained, combine the vegetables and olive oil in a bowl, salt, and add oregano or other spices to taste. In the oven, set the temperature to 180 °. Put the vegetables on a sheet of foil, wrap with a second sheet and bake for 25 minutes.

Frozen vegetable puree

Boil 200 g of assorted vegetable ice cream in 200 ml of water until tender. Without draining the water, add the grated on a coarse grater to the vegetables hard cheese, salt. Season the cheese and vegetables with a blender. Serve with herbs.

Boil the chicken breast in 1 liter of water. 20 minutes before the breast is ready, add to it the frozen platter, pumpkin cut into small squares, salt and pepper. Whisk with a blender, serve with croutons.

Pasta with frozen vegetables

In a frying pan, fry 1 small onion in half rings, grated 1 ginger root, 2 cloves of garlic. Then add 450 g of the frozen vegetable mixture to the pan. Simmer for 10 minutes. Boil 500 g of your favorite pasta separately. Combine cooked vegetables and pasta. Serve the dish hot with meat or fish.

In a preheated skillet, fry 1 chicken fillet until half cooked. Then send 200 g of frozen vegetables and 4 tablespoons of soy sauce to the fillet. Simmer for 10 minutes. Boil the pasta. Strain the water and send the pasta to the vegetables. Stir well and cook for 5 minutes. serve with lettuce.

Buckwheat with frozen vegetables

option 1

Boil a glass of buckwheat kernel until tender. Meanwhile, fry 400 g frozen platter in a skillet. After the buckwheat is ready, pour the vegetables directly into the pan, mix, let it brew for 15 minutes.

Fry 350 g of vegetables in a pan, boil a glass of buckwheat in a saucepan. Put vegetables on the bottom of a heat-resistant form, then add buckwheat, salt. Pour in 2 cups meat broth or hot water. Cover the form with foil, send it to the oven preheated to 180 ° for 45 minutes.

Chicken with frozen vegetables in a slow cooker

Option 1

In fry mode, fry the chicken fillet until golden brown. Then put 650 g of the vegetable mixture into the bowl, add your favorite herbs and salt. Turn on the "Extinguishing" mode. Close the bowl and cook for 1 hour.

Option 2

In the "Fry" mode, fry 450 g of chicken meat for 15 minutes. After 10 minutes, send a mixture of Italian herbs, salt, pepper, 3 tablespoons to the chicken. soy sauce, a wedge of minced garlic. Then pour a glass of water over the chicken. We install a stand for steaming food on the multicooker. Put frozen vegetables (broccoli, cauliflower, asparagus) on a stand. We turn on the "Extinguishing" mode, set the time to 15 minutes. Serve vegetables with chicken.

Frozen vegetables with fish

vegetables with salmon

Fry a kilogram of vegetables in oil until tender. Then add salt, pepper and herbs. Add 500 g of salmon belly to the skillet. Simmer salmon with vegetables in a skillet for 15 minutes.

vegetables with pollock

Ingredients:

  • 1 kg of pollock;
  • 400 g frozen vegetable mixture;
  • 100 g semolina;
  • carrots 1 pc;
  • vegetable oil;
  • salt.

Salt pollock, roll in semolina and fry for 3 minutes on each side. Put the fish in a saucepan, pour in a glass of water, steam for 15 minutes over low heat. Fry fresh carrots in a pan (if they are not included in the assorted vegetables) 5 minutes, send the vegetable mixture to the carrots, fry for another 10 minutes. Serve vegetables along with cooked fish.

Potatoes with frozen vegetables

Cut 7 potatoes into small cubes. Fry in vegetable oil for 15 minutes. Then send 200 g of frozen vegetables to the potatoes, pour in a glass of water, a clove of grated garlic, salt. Cook with the lid closed for 5 minutes.

In a deep skillet, fry the onion, chopped at random until transparent. Then add 2 tablespoons. tomato paste, fry for another 3 minutes. Then pour a glass of water into the pan, add 100 g of the vegetable mixture and 4 diced potatoes. Salt. Cook, covered, until potatoes are tender.

Frozen vegetables in the sleeve

  1. Marinate 8 pcs chicken thighs in 2 tablespoons of soy sauce and in the same amount of mayonnaise. Leave it on for half an hour.
  2. Cut 4 potatoes into not thick slices, sprinkle with herbs, sprinkle with vegetable oil.
  3. Place potatoes, chicken and 400 g frozen mixture into the sleeve.
  4. Tie the sleeve, send to the oven preheated to 200 ° for an hour.

Frozen vegetables with cheese

Place a kilogram of defrosted vegetables in a baking dish, add salt, herbs and 2 tablespoons vegetable oil... Cover with foil. Place in the oven for 20 minutes at 180 °. 10 minutes before cooking, remove the foil and sprinkle with your favorite cheese. Decorate with herbs.

Frozen vegetables with mushrooms

Fry 200 g of any meat in a frying pan until cooked, add 1 onion, cut into half rings and 1 carrot, cut into slices, to it, fry for another 4 minutes. In the same pan, send 400 g of the vegetable, not defrosted mixture and 300 g of mushrooms cut into slices. Stir. Cover with a lid. Cook for 18-20 minutes.

Frozen vegetables in sour cream

  1. Boil 400 g of vegetables until tender, drain the water.
  2. Let's prepare the sour cream sauce. To do this, mix 350 g of sour cream, 1 egg, 150 g of hard cheese and a tablespoon of flour. Salt, add Provencal herbs, mix.
  3. We put vegetables in a mold, fill in sour cream sauce, put in the oven for 30 minutes at 170 °.
  4. We take out the form, generously fill the vegetables with mozzarella. Leave in the oven for another 10 minutes.

Frozen Vegetable Cutlets

Cook 1 kg of mixed vegetables for 7 minutes. In a bowl, combine the strained vegetables, 1 egg, 3 tbsp. flour, salt, chive and pepper. Heat a frying pan, spoon out the vegetable mixture, forming cutlets, fry in sunflower oil until golden brown. Serve with sour cream.

How to cook frozen vegetables in the microwave

Defrosted 330 g of vegetables, sprinkle with a mixture of herbs, add 1 tablespoon of vegetable oil, salt. Stir, pour the ingredients into a microwave-safe dish. Set the maximum power and cooking time to 10 minutes.

Is it possible for frozen vegetables for babies

Frozen vegetables can be introduced into complementary foods as early as 9 months of age. Of these products, as a rule, it is made vegetable puree... Of course, there will be more benefits from fresh vegetables, but it is difficult to find quality specimens outside the season, and imported products are not always of proper quality. By freezing vegetables on their own, parents can all year round feed your child with healthy, vitamin-rich vegetables.