How to prepare a frozen vegetable mix. How to cook frozen vegetables delicious - recipes

Hello dear readers! It's no secret that vegetables are considered an ideal side dish. I always have a package of frozen mix in my freezer. This is really an indispensable product when you need to cook something quickly, but you don’t want to mess around at the stove - it turns out to be non-caloric and tasty. If you know how to cook frozen vegetables, you can make a lot of amazing dishes out of them.

Vegetables can be stewed in a pan, baked in the oven, and if there is absolutely no time, cook in the microwave. Their calorie content is minimal, but with hot dishes you get a full, hearty lunch or dinner. Mixes from bags can be prepared for children - for example, mixed with pasta or potatoes. A bright and beautiful dish will appeal even to those kids who refuse to eat vegetables.

I used to freeze vegetables myself, but the temperature in the freezer is not the right temperature for quick freezing. Especially cauliflower "suffers" - it acquires bitterness. I was convinced that the mixtures from the packages are much tastier and healthier. They are subjected to shock freezing at very low temperatures, so they retain vitamins, nutrients and fresh taste.

Therefore, I prefer to buy ready-made products, plus they have a huge variety. These can be spring vegetables, a 4-season mix, or individual beans, corn, mushrooms, etc. Choose what you like and cook with pleasure!

Frozen vegetables in a pan - a simple recipe with rice

Stewed vegetable mixture with rice is a hearty and tasty side dish that is perfect for any hot dish. For cooking, you can take any mixture from the packages, but I like the Italian version the most. It includes carrots, corn, broccoli, green peas and other components that are bright, healthy and beautiful.

What you need:

• 1 packet mixed vegetables (I have 400 g)
• 200 g of rice;
• 3 tbsp vegetable oil;
• salt, pepper or other seasonings to taste.

Cooking method:

1. Heat a frying pan with vegetable oil, lay out the contents of the package.

2. Fry a little, add water and simmer under the lid for 20 minutes.

3. Rinse rice, boil until tender.

4. Put it in the pan, salt, season. Stir and cook for 5-10 minutes.

Vegetable stew goes well with fish, meat, sausages and other products. Divide into serving bowls and serve!

How to cook frozen vegetables deliciously baked in the oven?

Vegetable casserole is an ideal option for diet food. It is prepared without fat and oil, suitable as a breakfast or snack. And another advantage is that the products necessary for cooking will always be in the refrigerator.

Required Ingredients:

• 500 g of a mixture of vegetables;
• 4 eggs;
• 150 ml milk (1.5%);
• greens (dill, parsley, cilantro, etc.);
• salt, pepper to taste.

How to bake:

1. Remove the vegetables from the freezer and let them defrost for 20 minutes.

2. Beat the eggs into a bowl, whisk together with milk, salt and pepper to taste.

3. Put the vegetables in a baking dish, pour the egg-milk mixture. Bake at 170 degrees for 40-50 minutes.

Remove the dish from the mold, sprinkle with finely chopped herbs and serve. In fact, this is a vegetable omelette that you can. It turns out even faster, especially in the morning for breakfast 😉

Vegetable frozen mixture in a steamed multicooker with chicken fillet

Another way to quickly prepare a delicious lunch or dinner in 20 minutes. The dish is low-calorie, dietary and very fragrant. The cooking time may vary slightly depending on the appliance model.

Products for the dish:

• 500 g chicken fillet;
• 300 g of mixed vegetables;
• 200 g of champignons;
• 1 onion;
• 2-3 cloves of garlic;
• 250 ml cream (22%).

How to do:

1. Rinse the fillet, dry and cut into small cubes.

2. Chop the onion in half rings, finely chop the garlic or pass through a press. Wash the mushrooms and cut into slices.

Mushrooms can be fresh or canned.

3. Turn on the multicooker on the "Frying" mode. Sauté the onion, garlic and mushrooms until golden brown.

4. Add the chicken and sauté for a few more minutes, season with salt and pepper to taste. Pour everything with cream and set the “Extinguishing” program for 20 minutes.

Place a steaming container on top, put vegetables on it. Close the lid and wait until the end of the program.

Today in stores you can find a variety of frozen vegetables. This is a great opportunity to cook healthy dishes at any time of the year, the recipes of which are affordable and uncomplicated. During production, vegetables are washed, peeled if necessary and cut, and then subjected to “shock” freezing, which preserves nutrients and bright color.

How to cook frozen vegetables in a pan?

There are different recipes for cooking in a pan, but the most popular dish is stew, which can be made with tomato sauce, sour cream or other additives. This dish is ideal for those who follow their figure. A great side dish for lunch and breakfast. From the indicated amount of ingredients, 3 servings can be prepared.

Ingredients:

• 550 g vegetable mixture;
• 6 small carrots;
• 2.5 st. spoons of peas;
• parsley;
• 3 art. spoons of mayonnaise;
• 100 g of water;
• salt pepper;
• butter.

Cooking method:

How to cook frozen vegetables in the oven?

There are different recipes for making casseroles that are hearty and tasty. They can be served at any meal with different sauces. You can add meat if you like.

Ingredients:

• 1 st. Mexican vegetable mix and green beans;
• 3 eggs;
• 250 ml of milk;
• 15 g flour;
• a couple of large spoons of butter;
• salt and pepper.

Cooking method:

1. To make a delicious casserole, mix frozen vegetables in a deep bowl and fill them with water so that it is a centimeter higher.
2. Put the container in the microwave and boil them until half cooked. You can also use a stove, but the first option is faster.
3. In a separate bowl, mix eggs with milk, flour, salt and spices. Blend until smooth using a whisk.
4. Take a baking dish, grease it with oil and pour vegetables into it.
5. Top with egg mixture and place in the oven.
6. Bake until a nice golden brown crust forms.
7. You can sprinkle shredded cheese on top if you like.

How to cook frozen vegetables in a slow cooker?

Many housewives have long been able to appreciate the advantage of cooking in a slow cooker, since the process is greatly simplified, and the dish turns out to be more fragrant and tasty. All recipes are simple, consider a couple of them.

Omelette with peas and green beans. A great breakfast option that both adults and children will enjoy.

Ingredients:

• 5 eggs;
• 125 g of frozen asparagus beans and green peas;
• a clove of garlic;
• 35 g of vegetable oil;
• 25 g butter;
• milk;
• salt and pepper.

Cooking method:

Rice with frozen vegetables in a slow cooker

If you need to urgently prepare a tasty and satisfying dish, then pay attention to this recipe. This dish can be called "Vegetarian pilaf" in a multicooker.

Ingredients:

• 3 multi-glasses of rice;
• 5 multi-glasses of water;
• 400 g frozen vegetables;
• bulb;
• 25 ml of vegetable oil;
• 1 st. a spoonful of turmeric;
• salt.

Cooking method:

1. Peel the onion, finely chop.
2. Then fry in oil by selecting the “Frying” mode in the multicooker.
3. Send the frozen vegetables there and continue to fry together.
4. It remains only to put the washed rice, turmeric, salt and water.
5. Mix everything and cook everything for 45 minutes. in the program "Buckwheat".
6. Ready rice can be supplemented with meat or fish if desired.

Soup from frozen mixes

There are different recipes for first courses using a vegetable mixture. You can use a variety of frozen vegetables (with cauliflower, tomatoes, beans, onions, peppers, and other options) to add originality to the dish. The first dish according to this recipe is prepared very quickly and simply, while the taste is incredible. The presented set of products is enough for 4 servings.

Ingredients:

• 400 g vegetable mixture;
• 4 medium sized potatoes;
• carrots;
• 5 sprigs of greens;
• 1 teaspoon of salt;
• vegetable oil;
• sour cream.

Cooking method:

We are sure that after trying the recipes presented above, frozen vegetables will become a frequent guest on your table.

Use them in different dishes for great benefits. Cook with pleasure.

The dream of any housewife is to feed the family deliciously. Today, in addition to fresh vegetables, we are accustomed to using frozen products. This allows you to significantly reduce the time for preparing vegetables and free it up for creating the most delicious dishes. However, not everyone knows how to properly cook frozen vegetables, and therefore we suggest that you familiarize yourself with the main nuances by reading this article.

Nuances of choice

It is good if the hostess herself is able to make preparations and freeze vegetables for the winter. However, if you want to buy the right products in the store, it is important to understand the nuances of their choice. The basis of a delicious dish is not only to prepare it correctly. It is important to choose the right ingredients right from the start. For example, if it is a packaged version, it is important to pay attention to the integrity of the packaging. If the seal of the package is broken, such products are considered spoiled.

It is not difficult to understand whether vegetables from packages were frozen once or repeatedly: the pack can be shaken slightly. If at the same time lumps are felt, in addition to a homogeneous mass, the product is familiar with repeated freezing.

To make the dish tasty, it must have the right proportions of vegetables. Do not ignore the swelling of the package, which speaks eloquently of the presence and progression of microorganisms.

cooking secrets

Turning to the cooking process itself, it should be taken into account that frozen-type vegetables are usually cooked 2 times less compared to fresh counterparts. For this reason, in some dishes (for example, in soups), they are put last. Due to the latest freezing technologies, vegetables do not lose their beneficial properties. Therefore, they are not only minimally damaged during the freezing process, but also retain most of the vitamins.

You can cook various dishes from frozen vegetables; this process is practically the same as cooking fresh foods. Sometimes store-bought packages of vegetables already have certain recipes that can make cooking easier. In addition, frozen vegetables do not have to be cooked at all: they can also be eaten raw. To defrost, you do not need to open the package. It is enough to put it in some container.

In order to properly defrost vegetables, it is enough to place them on the bottom shelf of the refrigerator, because the optimal condition for defrosting is not heat, but coolness. A side dish of such vegetables should be prepared before they are served on the table. Some mixtures are not thawed at all, but are already dipped in boiling water. However, since all vegetables are different, it is worth considering the different time of their preparation.

It is important to consider the amount of liquid for cooking. For example, for a pack of a mixture weighing 400 g, you will need no more than one and a half liters of water. As soon as the water boils, add additional ingredients (including salt and spices) to it, cook for no more than 10 minutes. To prevent the finished mixture from being watery, a colander is used at the end of cooking.

How to bake?

To make the cooked vegetables especially tasty, before baking them in the oven, you should first fry them in a saucepan or frying pan. This will eliminate excess moisture, and therefore the dish placed in a special form will not spread. If you do not plan to fry vegetables, but you need to get rid of moisture, you can completely defrost them.

So that the created dish does not burn on a baking sheet or another form, the forms themselves are lubricated with vegetable oil. Suitable for both olive and sunflower, and even rapeseed. Salting immediately defrosted ingredients is undesirable, since salt provokes additional juice production. It will evaporate faster than necessary, due to which the dish will become dryish.

Seasonings are also used almost at the end of cooking. The average baking temperature range can vary from 180 to 190 degrees. It is advisable to bake for no more than 30 minutes, and about 10 minutes before the end of the process, you need to salt and pepper the dish, as well as season it with the necessary seasonings. It’s great if there is cheese in the house: you can rub it and sprinkle the future delicacy on top.

After removing the dish back into the oven, it is baked for the remaining minutes. Then they take it out and serve it to the table. At the same time, you can eat it not only hot, but also cold. Baked vegetables are delicious not only with cheese, but also with an egg.

How to extinguish?

Stewing differs from frying in that it allows you to process vegetables more sparingly. In fact, they are more stewed than fried. The method involves the use of a frying pan, only the fire, unlike frying, will be smaller here. Such vegetables will not need more oil. A small fire eliminates the burning and sticking of food to the bottom.

Vegetables are placed in a heated pan and begin cooking. Oil is not added immediately, because first you need to get rid of moisture. The vegetables are stewed, and as soon as the moisture evaporates, oil is added. It will take quite a bit, so the dish will not be greasy. It can be served with potatoes, fish or meat.

How to cook in a pan?

Frying in a pan is considered the fastest way to cook vegetables. It is less troublesome than baking in the oven, although it has its drawbacks. The frying pan is heated, then oil is poured into the bottom. After laying out the vegetables, start frying.

Fry them over medium heat, as they can burn on high heat. After the water evaporates and the vegetables are fried, the fire is reduced and stewed for a few more minutes. Recipes for frying in a pan can be very diverse. For example, chopped fruits and herbs are often added at the end of frying, grinding them in a blender, mixing with starch. Such “additives” are languishing along with fried vegetables.

How to cook in a slow cooker?

The steam cooking method is remarkable in that it is the only one that helps to preserve the maximum amount of healing substances and vitamins during processing. It is better to stew in a slow cooker, which has a special mode for cooking such dishes.

Water is poured into the main bowl, a container with vegetables is placed above it, which must be steamed. The device is closed, a timer is set (as a rule, the processing time will take no more than 8-15 minutes). At the end of the steam treatment, the vegetables are taken out, transferred to another dish, seasoned with the necessary spices. After mixing, they are served to the table.

You can cook in this way not only vegetables alone. Recipes can be varied by adding cereals or even meat. Some vegetables prepared by this method are considered diet food. It is important to take into account the nuance that the multicooker has its own dishes, and therefore you do not need to try to use in it something that is categorically not suitable for the device.

How to cook vegetables?

In order not to boil vegetables, you need to take into account the process of freezing them. As a rule, before subjecting the cultures to freezing, they are doused with boiling water and immediately placed in cold water. This eliminates the complete cooking or boiling of products. The very process of boiling will be as follows.

Pour water into the pan, bring it to a boil, and then lower the frozen vegetables into it. In this case, there is no need for pre-defrosting. As soon as the water boils, add the necessary spices and salt and simmer for about 10 minutes. It is not necessary to overexpose vegetables, because from this they will not only be saturated with moisture, but will also lose their useful qualities altogether.

After the vegetables are removed from the pan and overturned in a colander, they are placed in another container, if necessary, some dressing is added. As a rule, this improves the taste of the dish. Now it can be served at the table.

Oven Recipes

with bacon

There are many roasting recipes, thanks to which you can cook vegetables tasty and easy.

For example, you can combine them with bacon. For this you will need:

• spices and herbs (to taste);
• bacon (300-350 g);
• package of frozen vegetables (0.9 kg).

Cooking begins by cutting the bacon into small pieces. They are placed on a baking sheet and placed in the oven, languishing the bacon in it for no more than 6 minutes at a temperature of 190 degrees.

After removing the bacon from the oven, sprinkle it on top first with vegetables, and then with spices. After that, they are again placed in the oven for baking, but this time they languish for no more than five minutes. After the dish is taken out, it can be served at the table. You can improve this recipe with grated cheese if you sprinkle it on top of the dish while it is still hot.

With egg and milk

Such a casserole can be prepared if available:

• vegetable mixture - at least 900g;
• hard cheese - 150 g;
• milk - 150 ml;
• eggs - 3 pcs.;
• vegetable oil - 30-35 g;
• salt to taste.

This recipe differs from the previous one in that it requires pre-cooking vegetables.

The process of creating a delicious dish will consist of several successive stages:

• put the vegetable mixture in boiling water, cook for no more than 5-6 minutes;
• after cooking, it is thrown back into a colander and waiting for the liquid to drain completely;
• the vegetable mixture is spread on a greased form;
• beat eggs separately, add milk and grated cheese to them, salt;
• vegetables are poured with a mass and the future dish is placed in the oven, which is already heated to about 180 degrees;
• after about 10-12 minutes, the dish is removed from the oven, seasoned with fresh herbs and served.

With chicken fillet

To feed the family deliciously, you can cook a dish of vegetables in bags and chicken meat. To do this, prepare the following ingredients:

• purified water - 60-65 ml;
• chicken fillet - 400-450 g;
• sour cream - at least 80 g;
• vegetables - 1000-1200 g;
• salt, herbs, spices to taste;
• sesame seeds - no more than 15 g;
• pepper - 5-6 pcs.

While the oven is preheating, take out the vegetable mixture, place it on a metal sheet and pour water on top. They take chicken fillet, cut it into pieces, roll in spices. The mixture is sprinkled with salt, meat slices are laid out on top of it. Sesame seeds are added to sour cream and the resulting “pie” is poured on top of it.

After that, you can bake vegetables in an oven at a temperature of 190 degrees for 20 minutes. If it seems that the time is not enough for the meat to be cooked, you can increase it by 5-7 minutes. After the allotted time is over, the dish is taken out of the oven, laid out on plates and decorated with fresh herbs. You can diversify the recipe by adding some mushrooms to the sour cream sauce with sesame seeds.

Home freezing

It’s impossible not to mention how to cook a freeze yourself, because it will be no worse than a store one. In addition, it is not difficult to make it, and it will always be possible to use it as a side dish in the future. Such a vegetable mixture can also be fried, boiled, baked, and steamed. You can also freeze spring greens.

In order to perform freezing, they are initially determined with specific types of products. They are selected, carefully inspecting for damage and rot. Further, vegetable crops are washed, dried and everything inedible is removed from them. After that, the selected vegetables are cut into pieces, choosing the size at your discretion.

It is important to take into account the fact that some vegetables will have to be doused with boiling water. For example, if you plan to freeze bell peppers, carrots, beets or greens, this process is mandatory. However, immediately after placing and removing from boiling water, you need to put everything in cold water. After that, the drying stage again follows, otherwise the vegetables will turn into an ice ball in the freezer.

You need to dry the sliced ​​\u200b\u200bpieces well, prepare plastic bags for them. It is desirable that they have zip fasteners - this will save you from tedious tying, and it will also allow you to get rid of excess air inside. Packages need to be selected more tightly so that they do not tear during operation.

Having placed vegetables in a bag, they try to remove as much air as possible from it. You can pre-freeze by laying the pieces on a mold and placing it in the freezer. After freezing, the pieces are packed in bags and again put away for storage. Oil can also be used to freeze greens, creating original ice cubes with it. To do this, you can use forms for cubes; after they are also packaged and stored in the freezer. The taste of such greenery will always be extraordinary, as if it had just been picked from the garden.

In order for the frozen mixture to be of high quality, to be stored in the freezer well and for a long time, it is necessary to monitor the temperature regime. For her, the best indicator is a reading of -20 degrees. In addition, you need to take into account an important point: there is no need to freeze vegetables in huge bags if the family is small.

Freezing and thawing damages the quality of the product, and therefore it is better to use the entire small bag than to take a large amount out of the freezer and defrost it.

See the video below for how to cook frozen vegetables.

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

Are frozen vegetables healthy?

Thanks to modern household appliances, high-quality freezing of vegetables and fruits has become possible without a significant loss of vitamin composition. When frozen, their nutrients 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 cooking 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 foods 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.

frozen vegetables calories

Calorie content in 100 g of deep-frozen vegetables is 50 kcal.

Frozen vegetable casserole recipe

simple casserole

To prepare a simple casserole you will need:

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

1. Fry a mixture of vegetables in sunflower oil until half cooked, pepper and salt. Vegetables do not need to be pre-thawed.

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

3. Place the fried vegetables in a refractory form, fill 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.

Let the vegetables thaw a little, throw them into boiling water and boil for 15 minutes. Meanwhile, fry the chicken fillet until tender, adding your favorite seasonings and salt. Put the chicken in the mold first, boiled and strained vegetables on top and sprinkle with grated cheese. Bake at 180° for 15 minutes.

Breast with frozen vegetables

option 1

Ingredients:

• 1 chicken breast;
• a tablespoon of sour cream;
• 300 g frozen vegetables;
• 1 clove of garlic;
• 2 slices of lemon;
• greens to taste;
• 25 g butter;
• 2 tbsp 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 sunflower oil and fry the chicken in a pan.

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

option 2

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

Lower the heat and send 200 g of frozen vegetables to the pan, season with oregano and cardamom, pour in 1 tbsp of soy sauce. Simmer in a skillet for 10 minutes.

How to stew frozen vegetables, recipe:

in a saucepan

Pour a little sunflower oil into the bottom of a thick-walled saucepan. Finely chop the onion and fry it right in the pan 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 20 min. This dish is served both independently and acts as a side dish.

in a frying pan

Pour the frozen vegetable mixture into the pan, put on a large fire. As soon as the moisture boils away, salt, sprinkle with cardamom, pour in 3 tbsp. balsamic vinegar and soy sauce, simmer for 18-20 minutes.

in the oven

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

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

Broccoli puree soup frozen, recipe step by step with photo

Ingredients for 3 servings:

• half a kilo of broccoli;
• 1 onion;
• a glass of 10% cream;
• 2 cups 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 onion is fried until golden brown.

Mix broccoli and onion, puree with a blender.

We return the broccoli with onions to the pan, add cream, salt and spices. Without boiling, heat the soup puree. 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.

The proportions of the soup are designed for 3 servings.

Cut potatoes. Boil water or broth. Put potatoes, mushrooms and vegetables into boiling water. Add salt, pepper and parsley at the end of cooking. Boil until potatoes are cooked.

option 2

Ingredients:

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

Pour 2.5 liters of water into a three-liter saucepan, dip the potatoes there and put on a small fire. When the water boils, turn off the gas and, browned onions with carrots, as well as 400 g of a mixture of vegetables, send to the potatoes. Make sure the soup doesn't boil. Form meatballs from minced chicken and add them one by one to the soup. Boil until potatoes are cooked.

Pork with frozen vegetables recipe

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

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 the spices with a tablespoon of flour.

2. Roll in spices cut into large pieces of pork.

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

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

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

Frozen Vegetable Salad Recipe

To prepare a hearty salad you will need:

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

Boil assorted vegetables in salted water until tender, drain in a colander. Boiled potatoes, apple, onion and cucumbers cut into cubes. In a bowl, mix all the ingredients: assorted, 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 soy sauce and simmer for 8-10 minutes. Pour the assortment into the second frying pan, also add a little oil and simmer for 5-7 minutes under a closed lid. In a bowl, mix the cooled meat and vegetables, season with additional olive oil.

Vegetable stew from frozen vegetables, recipe

stew tender

Ingredients:

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

1. Defrost 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 a glass of boiling water, salt. Cover with a lid and simmer until potatoes are tender.

stew with meat

Ingredients:

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

Fry the chopped meat in sunflower oil in a goose or thick-walled pan until golden brown. Add a glass of boiling water and simmer for 25 minutes (until the meat is cooked). Then send unfrozen vegetables and chopped onions to the meat. Simmer 20 min. 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 pan until half cooked.
2. In a 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 to the meat without prior defrosting.
5. Sprinkle 1.5 cups of rice in an even layer over the vegetables.
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 steamed rice. Boil until done.
2. Pour vegetable oil into a hot pan and send 450 g of vegetables to the pan. Cook 10 min.
3. Add the previously cooked rice and 4 tbsp to the vegetables. soy sauce. Salt, stir. The dish is ready.

Turkey with frozen vegetables

option 1

Place chopped turkey meat (150 g) in a pan and fry until golden brown with olive oil. Once the poultry meat is ready, add 225 g of the frozen mixture to it. Cover with a lid and cook on low heat for 7 minutes. Salt, add seasonings at your own discretion.

option 2

Ingredients:

• turkey meat - 550 g;
• frozen mixture - 350 g;
• potatoes - 2 pcs;
• onions - 2 pcs;
• sunflower oil - 50 ml;
• mayonnaise - 2 tbsp;
• 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, put the potatoes cut into thin rings on top. Place the second onion cut into rings and the turkey, previously cut into strips, on top of the potatoes. Pour a layer of turkey with mayonnaise, salt, add your favorite seasonings. Lay the fried vegetable mixture on top. If desired, grease the layer with ketchup. 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 on the bottom of the mold. Lay the onion on top. Pepper, add salt and Italian herbs.

In a separate container, beat with a whisk 3 tbsp. sour cream, 2 eggs and pepper and salt. Pour the vegetables with the prepared filling, wrap the top of the mold with foil. Bake at 180° for 30 minutes.

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

Frozen assorted defrost, recline in a colander. As soon as the water drains, mix vegetables and olive oil in a bowl, salt, add oregano or other spices to taste. Set the temperature in the oven 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 mixed vegetable ice cream in 200 ml of water until tender. Without draining the water, add hard cheese grated on a coarse grater to the vegetables, salt. Puree the cheese with vegetables in a blender. Serve with greens.

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

Pasta with frozen vegetables

Fry in a pan 1 small onion in half rings, grated root of 1 ginger, 2 cloves of garlic. Then add 450g frozen vegetable mix to the pan. Simmer 10 min. Boil separately 500 g of your favorite pasta. Mix cooked vegetables and pasta. Serve hot with meat or fish.

Fry 1 chicken fillet in a preheated pan until half cooked. Then send 200 g of frozen vegetables and 4 tablespoons of soy sauce to the fillet. Simmer 10 min. Boil pasta. Drain the water and send the pasta to the vegetables. Stirring thoroughly, fry for 5 minutes. serve with lettuce leaves.

Buckwheat with frozen vegetables

option 1

Boil a glass of buckwheat until tender. In the meantime, fry 400 g of frozen assortment in a pan. 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 the vegetables at the bottom of the heat-resistant form, then pour the buckwheat, salt. Pour in 2 cups of beef broth or hot water. Cover the form with foil, send to the oven preheated to 180 ° for 45 minutes.

Chicken with frozen vegetables in a slow cooker

Option 1

In the frying mode, fry the chicken fillet until golden. Then throw 650 g of 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 "Frying" mode, fry 450 g of chicken meat for 15 minutes. After 10 minutes, send a mixture of Italian herbs, salt, pepper, 3 tbsp to the chicken. soy sauce, chopped garlic clove. Then pour a glass of water over the chicken. We install a stand for steaming food on the multicooker. We spread frozen vegetables (broccoli, cauliflower, asparagus) on a stand. Turn on the "Extinguishing" mode, set the time to 15 minutes. Serve vegetables along with chicken.

Frozen vegetables with fish

vegetables with salmon

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

vegetables with pollock

Ingredients:

• 1 kg of pollock;
• 400 g frozen vegetable mix;
• 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. In a frying pan, fry fresh carrots (if it is not part of the vegetable assortment) for 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 lid closed for 5 minutes.

In a deep frying pan, fry the onion, chopped randomly until translucent. Then add 2 tbsp. tomato paste, cook for 3 more minutes. Then pour a glass of water into the pan, add 100 g of vegetable mixture and 4 diced potatoes. Salt. Cook covered until potatoes are done.

Frozen vegetables in the sleeve

1. Marinate 8 chicken thighs in 2 tablespoons of soy sauce and the same amount of mayonnaise. Leave for half an hour.
2. Cut 4 potatoes into thick slices, sprinkle with herbs, sprinkle with vegetable oil.
3. Place potatoes, chicken and 400 g of frozen mixture in the sleeve.
4. Tie up the sleeve, send it to the oven preheated to 200 ° for an hour.

Frozen vegetables with cheese

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

Frozen vegetables with mushrooms

Fry 200 g of any meat in a pan until cooked, add 1 onion, cut into half rings and 1 carrot, cut into slices, fry for another 4 minutes. In the same pan, send 400 g of vegetable, not defrosted mixture and 300 g of sliced ​​\u200b\u200bmushrooms. Stir. Cover with a lid. Cook 18-20 min.

Frozen vegetables in sour cream

1. Boil 400 g of vegetables until cooked, drain the water.
2. Prepare 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 the vegetables in a mold, pour 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

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

How to cook frozen vegetables in the microwave

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

Is it possible to have frozen vegetables for babies

Frozen vegetables can be introduced into complementary foods for babies already at 9 months of age. From such products, as a rule, vegetable puree is made. Of course, there will be more benefits from fresh vegetables, but it is difficult to find high-quality specimens out of season, and imported products are not always of good quality. By freezing vegetables on their own, parents will be able to feed their child with healthy, vitamin-rich vegetables all year round.

The main suppliers of useful elements to our body are plants, in particular vegetables, which we love to eat both raw and cooked.

Starting a conversation about cooking garden gifts, the first thing that comes to mind is boiling, stewing and baking, but today we will devote an article to how to fry vegetables in a pan. Fried potatoes, cabbage, eggplant and zucchini are not rare guests on our tables, but vegetarian fried cooking is not limited to these components!

How to cook vegetables in a pan

In the preparation of vegetables, several requirements must be observed. Firstly, the dish must be tasty, secondly, it must preserve its useful properties to the maximum, and thirdly, it must carry an aesthetic load.

And in order to make a dish that meets all these requirements, you need to know how much to fry each vegetable, at what temperature and under what technical conditions.

Frozen vegetables and vegetable mixes are usually sold half-cooked and do not require long heat treatment:

• Peas should be cooked over medium heat for 3-5 minutes.
• String beans in pieces will be ready in 4-6 minutes.
• Cauliflower - 10 minutes uncovered over medium heat and 5 minutes uncovered over high heat for a blush.
• Corn requires 10-15 minutes of frying over medium heat.
• Mexican mixture - 5 minutes covered over medium heat.
• Hawaiian mixture - 2 minutes over medium heat without a lid, then add a little water and simmer under the lid for 8-10 minutes.

The frying time for fresh vegetables can also vary:

• Potatoes, cut into bars, should be fried until tender for 10-20 minutes, depending on the variety of the root crop and the size of the pieces.
• White cabbage, chopped into strips, will be cooked over high heat for 10-15 minutes.
• Cauliflower first requires boiling or stewing for 10 minutes. And only then it is fried until blush over high heat for 5 minutes.
• Carrots, chopped in circles and strips, will be ready at an average cooking temperature in 5 minutes.
• Fry the eggplant in circles for no more than 12 minutes.
• Squash cubes in a pan should be fried for 8 to 10 minutes, stirring occasionally.

Additional vegetables, which are introduced into a vegetable dish for flavoring and giving the treat an original taste, are fried very quickly:

• Tomatoes - 3-5 minutes.
• Bulgarian peppers in thin slices - 4-8 minutes.
• Onions, chopped into rings, half rings and cubes require 10 minutes of frying over medium heat.
• Chili peppers will be ready very quickly in just 3-5 minutes.
• Leek - 5 minutes.

Grilled vegetables always turn out beyond praise. However, at home, it will hardly be possible to repeat the natural cooking technology. Unless using a grill pan. Grilled vegetables are a great side dish for barbecue or steak.

Ingredients

• Young zucchini - 1 pc.;
• Fleshy tomato - 1 pc.;
• Sweet yellow pepper - 1 pc.;
• Fresh champignon mushrooms - 3 pcs.;
• Onion turnip -1 head;
• Garlic - 3 cloves;
• Lettuce leaves - 1 small bunch;
• Fresh dill greens - 1/3 bunch;
• Parsley greens - 1/3 bunch;
• Salt - to taste;
• Olive oil - 1-2 tsp;
• Ground pepper - 1 tsp

How to grill vegetables on a grill pan

1. First, let's prepare all the vegetables. Wash all the ingredients, dry with a napkin and cut into circles (zucchini and tomatoes), rings (onions and peppers) and slices (mushrooms).
2. We heat the grill pan over high heat and lightly grease with oil with a silicone brush. Vegetables should be fried in a very well-heated pan, so we heat the grill until smoke comes out of it.
3. First we will fry the zucchini. We put the mugs in the pan and also put garlic cloves unpeeled from the husk between the mugs to add flavor. Fry the vegetable for 1-2 minutes and turn over to the other side. Salt, pepper, and fry for another 1-2 minutes. We remove the prepared vegetables on a dish and wrap them in foil.
4. Now we wipe the pan with a napkin, grease with oil and fry the mushroom plates with onions, tomatoes and peppers in the same way for 1-2 minutes until fried stripes form from the grill. We salt the products only after they have turned them over to the other side.
5. When all the ingredients are properly fried, put lettuce leaves on a serving dish, arrange grilled vegetables and green sprigs on it.

These vegetables are best served with barbecue sauce. However, this is only advice, and the choice is yours.

You can learn more about all the nuances of grilling vegetables in this article:

How to fry frozen vegetables in a pan

Frozen vegetable mixes have made the life of home cooks much easier, because now you can cook a light dietary vegetable dish with your own hands in a matter of minutes. And by adding some author's modifications to the traditional composition of the mixture, we can get an original holiday treat.

Ingredients

• Mexican vegetable mix - 0.4 kg;
• Peeled shrimps - 0.2 kg;
• Steamed rice - ½ cup;
• Refined oil - 2-3 tablespoons;
• Garlic cloves - 1 pc;
• Lemon juice - 1 tablespoon;
• Salt - to taste.

How to fry frozen vegetables in a pan

1. Pour the rice with cold water (1-1.5 tablespoons) and set to boil for 20-30 minutes, add some salt, and then turn off the fire and insist under the lid for another 20 minutes.
2. On a frying pan heated over medium heat, apply a layer of oil with a pastry brush, and then pour the Mexican mixture. Fry the vegetables with continuous stirring for 2 minutes.
3. After that, put the shrimp in a container, add salt to taste, mix everything, reduce the heat to low and simmer the dish under the lid for 2 minutes.
4. Pass a clove of garlic through a press and after 2 minutes put it in a pan, then send the rice. Mix everything again and on medium heat bring the dish to readiness under the lid.

Sprinkle with lemon juice before serving.

How delicious to fry vegetables in a pan

Ingredients

• - 2 pcs. + -
• Young zucchini - 1 pc. + -
• — 8 pcs. + -
• - 1 PC + -
• - taste + -

How to cook fried vegetables in a pan

1. We prepare the potatoes, and then boil them.
2. We chop the peeled carrots in circles, cut the onion into fairly large slices and fry both vegetables together in a saucepan with the addition of oil for 5 minutes.
3. Next, we send the zucchini chopped with medium cubes into a container and salt everything to taste. On medium heat with regular stirring, cook the stew for 10 minutes.
4. After the specified time, pour peas and beans into the dish, add water (½ cup), salt, if required, and sage.

Under the lid, you need to simmer the dish for 10 minutes and then add cherry tomatoes cut in two into the stew. We turn off the burner, under the lid we simmer the finished dish along with the tomatoes and serve it to the table together with the potatoes boiled in advance.

Over the centuries, a great many recipes have been invented for vegetables, which we often bypass, but such an idea as frying vegetables in a pan deserves special attention. It's so simple, and most importantly delicious and varied!