10 frozen vegetables to keep on hand—and tasty ways to use them:
My son really likes one that has cocoa powder, whole milk, yogurt, banana, and sometimes a little maple syrup. It really tastes like bitter chocolate. There’s a really fine point in terms of how many greens you can get away with if you’re trying to feed a child. At some point he’s like, “No, this doesn’t taste like chocolate.”because it’s already peeled, chopped, and cubed and it’s nice to have them when I’m feeling lazy. I make a lot of soups and stews.
When a one pound bag is $3.99, you’re definitely gonna spend more on that at the farmers’ market. I cooked them, made a salad with them, and shaved asparagus and lemon and shaved Parmesan and it was awesome. Sometimes you’ll see them at Middle Eastern markets. Also look for frozen , which I never see and didn’t know what to do with at all. I seasoned and roasted them; they were delicious, and I put them on salad for a week.Any tips for finding neat frozen things?
Sometimes you find interesting things in the freezer section, especially in a specialty food store. It’s a good way to dip your toes into a specialty ingredient and not have to use it that day. It’s lower-pressure. I was at a Russian market and found really interesting cloudberries and Nordic frozen fruit., the curry. It’s really good, and a total comfort food thing for me I used to order from the Indian restaurant near my office.
I don’t defrost. I throw them in frozen. They have to be going into something that’s already warm. Frozen peas are going into risotto … don’t have to cook very long. If you’re making pea soup, they’re going into an already-warm broth. My feeling’s always that you want to cook them as little as possible. Throw them in, make them not-frozen any more, and then eat them. I’m not roasting them.I haven’t had great success with cauliflower.
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