Eating more frozen vegetables?
Try these Test Kitchen tips for making them taste great.
But frozen veggiescantaste just as good as freshand sometimes even better.
Here are our top tips for making them shine.
EatingWell recipe developer Carolyn Casner recommends steaming frozen vegetables instead of boiling them.
“Boiling makes them even mushier,” she says.
You might not need to cook the vegetables as long as the bag says.
Malcoun likes to use frozen cauliflower rice to maketabbouleh.
“I thaw it, drain it, then pat it dry on tea towels,” she says.
Frozen vegetables can also be added tosmoothiesno thawing necessary.
She just throws the frozen mixed vegetables into the pan (no need to thaw first).
EatingWell magazine’s food editor Jim Romanoff likes to use frozen vegetables in sandwiches.
Try this with lima beans, tooI swear!
Roast them!
Casner’s hot tip: “Preheat your sheet pan in a 450F oven for a crispy result.”
(I like to cook frozen Brussels in cast iron with bacon and onions.)
If you’ve ever peeled fresh pearl onions by hand, you will love the convenience of frozen onions.
Email them to us attestkitchen@eatingwell.com.
