You might have a lot of frozen veggies at home, but how do you make them actually taste good?
We’ve put together a set of simple recipes (using many pantry staples) that utilize frozen veggies on our Pinterest account. Head to our Using Frozen Veggies board to check out these recipes!
Frozen veggies are a little less predictable in cooking because of what happens in the freezing process. According to the University of Minnesota Cooperative Extension, water makes up over 90% of the weight of most veggies. This water is held within the cell wall of the vegetable. Freezing a vegetable actually means freezing the water inside the vegetable, which expands water and ruptures cell walls.
Thus, when the veggies are thawed, they are much softer than they were when raw. They can even be mushy. The textural changes are most noticeable in foods that are normally eaten raw instead of cooked, like celery and lettuce - hence why we don’t typically freeze these foods whole. However, more durable, hard veggies like squash, cauliflower and beets can be really tasty when cooked from frozen - we just have to know how to utilize them!