It’s Sunday, and I’ve spent my day with family. Family is important to me, and Sunday’s is a perfect day to spend quality time with your family and especially if you have had a busy week, but either way Sundays are perfect for family quality time.
I got a question earlier this week. A question about frozen vegetables and I decided to make a post out of it.
Many people think that frozen vegetables is impossible to deal with. Well, even though I mostly prefer using fresh vegetables there a lot of frozen vegetables-mix I like to use as well. The key to make frozen vegetables tasty and not soggy is seasoning, high heat-low heat and few minutes in the pan. It’s not as simple as it sounds but it’s not as complicated either.
The frozen vegetables I’m demonstrating today is simply a mix of frozen broccoli and baby carrots. I put some butter and EVOO into a pan on high heat. When the butter has melted I putt in the frozen vegetable mix straight from the freezer. I let it cook on high heat for about 2 minutes before turning the heat down to medium and let them cook for 2 more minutes. Then I season with salt, pepper, some chili flakes and a little Italian spice blend. I then turn the heat down to low and let it cook for about 2-5 more minutes. It’s important to monitor the vegetables at all times because it can quickly go from tender to soggy. It might take some practice to get it right, I know it took me a while before getting it right. But this is the way to go if you want your frozen vegetables to be tender and not too soft and soggy.
That was my vegetable tip of the day.
I hope all of you are having an amazing Sunday so far and I’m logging off the kitchen for today and looking forward to tomorrow’s weekly update post.