Boiling frozen veg can make them bland, but a chef’s simple switch can easily enhance flavour (Image: zlyka2008 via Getty Images)
Frozen vegetables are truly a lifesaver when you’re managing a hectic lifestyle and need to prepare quick, nutritious, and balanced meals. They’re incredibly practical, economical and remain usable in your freezer for extended periods, allowing you to add them to your cooking whenever you fancy a splash of colour.
However, they can occasionally lack flavour. When it comes to cooking frozen vegetables, boiling appears to be the most common approach, yet this method strips away both taste and essential nutrients. Fortunately, there’s a superior cooking method that, combined with a straightforward ingredient, produces “delectable” outcomes.
A lot of home cooks tend to skip sautéing when preparing frozen vegetables (Image: Getty)
Numerous home cooks overlook sautéing when preparing frozen vegetables. They might believe that high temperatures aren’t required given the vegetables are pre-cooked, and to be fair, there’s some logic to that.
Nevertheless, classically trained chef Dennis Littley advocates cooking frozen vegetables over high heat through sautéing. The benefit? You’ll achieve enhanced flavour and attain that ideal, appetising texture you’re seeking.
Sautéing is also excellent for maintaining the nutritional value of vegetables and can dramatically cut down cooking time when compared with lengthier methods such as boiling.
Dennis told Food Republic: “Sautéing transforms frozen vegetables, giving them caramelised edges and a deeper taste.”
Alongside sautéing, the chef suggests incorporating a particular type of ingredient to elevate frozen mixed vegetables — an acid. Dennis explained: “A splash of lemon juice at the end brightens the flavours and balances the natural sweetness.”
How to make frozen mixed veg tastier
To sauté frozen vegetables, start by heating one to two tablespoons of olive oil in a large frying pan over a medium-high heat. Once the oil is hot and shimmering, add your frozen vegetables straight into the pan — there’s absolutely no need to defrost them beforehand.
As they cook, stir occasionally to prevent them from sticking to the pan. Within just a few minutes, you’ll notice the vegetables developing a beautifully caramelised exterior, which draws out a wonderfully rich flavour.
Season with salt and pepper to taste once the cooking is nearly done.
The entire sautéing process should take anywhere between five to eight minutes, depending on the vegetables you’ve selected.
Once ready, you’ll be left with a fantastic pan of vegetables that taste superb and boast a lightly crispy texture. As a final touch, it is advised that you finish with a squeeze of lemon juice.
This technique works brilliantly with virtually any frozen vegetables you have available, whether that’s a classic combination of peas, corn, green beans and carrots, or alternatives such as bell peppers or cauliflower.
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