Michigan State University Extension
Preserving Food Safely - 01600515
10/13/97

### USING FROZEN VEGETABLES

     The secret of cooking frozen vegetables successfully is to

    cook
     the  vegetable  until  just  tender.    That  way  you

    retain
    vitamins, bright color and fresh flavor.

     Frozen  vegetables  may  be  cooked  in a small amount  of

    water,
    in a pressure saucepan or by baking or pan-frying.

     Cooking in a small amount of water

     You should cook most frozen  vegetables  without  thawing.

    Leafy
    vegetables, such  as  spinach,  cook  more  evenly  if

    thawed
     just  enough to  separate the leaves before cooking.

    Corn-on-the-
    cob  should be partially thawed before cooking,

    so
    that  the  cob  will  be heated  through by the  time the

    corn
    is  cooked.  Holding  corn  after  thawing  or  cooking

    causes
    sogginess.

     Bring  water to a boil in a covered saucepan.  The  amount

    of
    water to use depends on the vegetable and the size of the

    package.
      For  most vegetables, one-half cup  of  water  is

    enough
     per  pint  package.   The  frost   in  the  packages

    furnishes
    some additional moisture.

    Place frozen vegetables  in  boiling water, cover  the  pan

    and
    bring  the  water  quickly  back to  a boil.  To  insure

    uniform
    cooking, it may be  necessary   to  separate  pieces

    carefully
    with a fork.  When the water is boiling throughout

    the
     pan, reduce the heat and start counting time.  Be  sure

    the
    pan is covered to keep in the steam.

     Cook   vegetables   until   just  tender.    Drain.    Add

    seasonings
     as desired and serve immediately.

     The  following timetable shows about how long it takes  to

    cook
     one  pint of various frozen vegetables  and  how  much

    water
     to  use.   Use the table only  as  a  general  guide.

    Cooking
    times vary among varieties and with the maturity  of

    the
    vegetable when it is frozen.

    Timetable
    for cooking frozen vegetables in a small amount of

    water
           Time to allow                  Time to allow

                 after water                    after water

               returns to boil                returns to boil

    VEGETABLE
                         VEGETABLE

                       Minutes                          Minutes

    Asparagus..............5-10
         Chard..................8-10

    Beans,
    lima:                     Corn:

     Large type...........6-10        Whole-kernel..........3-5

     Baby type...........15-20        On-the-cob............3-4

    Beans,
    snap, green,              Kale...................8-12

    or
    wax:                          Kohlrabi...............8-10

     1-inch pieces.......12-18      Mustard greens.........8-15

     Julienne.............5-10      Peas, green............5-10

    Beans,
    soybeans,green 10-20      Spinach.................4-6

    Beet
    greens............6-12      Squash, summer........10-12

    Broccoli................5-8
         Turnip greens.........15-20

    Brussels
    sprouts........4-9      Turnips................8-12

    Carrots................5-10

    Cauliflower.............5-8

    ------------------------------------------------------------

       Use  1/2 cup of lightly salted water for each  pint  of

    vegetable
    with these exceptions:  Lima beans, 1 cup,;  corn-

    on-the-cob,
    water to cover.

     Cooking  in  a pressure saucepan

     Follow  directions and  cooking  times  specified  by  the

    manufacturer
    of your saucepan.

     Baking

     Many   frozen   vegetables  may  be  baked  in  a  covered

    casserole.
     Partially  defrost the  vegetables  to  separate

    pieces.
     Place  the  vegetable in  a greased casserole;  add

    seasonings
    as desired.  Cover and bake until just tender.

     The time it takes to bake a vegetable varies with size  of

    pieces
    and how thawed they are before baking.

     Approximate  time for baking most thawed vegetables is  45

    minutes
    at 350 degrees Fahrenheit (moderate oven).  Slightly

    more
    time may be  required if other foods are being baked at

    the
    same time.

     To  bake corn-on-the-cob, partially thaw the  ears  first.

    Brush
     with melted butter or margarine, salt  and  roast  at

    400
    degrees Fahrenheit (hot oven) about 20 minutes.

     Pan  frying

     Use  a  heavy  fry   pan  with  a  cover.  Place  about  1

    tablespoon
    fat in pan.  Add 1 pint  frozen  vegetable, which

    has
    been  thawed  enough to separate  pieces.   Cook covered

    over
    moderate heat.  Stir  occasionally.   Cook  until  just

    tender.
     Season to taste, and serve immediately.

    Peas,
     asparagus  and broccoli will cook tender in  a  fry

    pan
    in about 10 minutes.  Mushrooms will be done in 10 to 15

    minutes
    and snap beans in 15 to 20 minutes.

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