COOKING FROZEN VEGETABLES 



Cooking frozen vegetables to save their vitamins, 

 bright color, and fresh flavor is like cooking fresh vege- 

 tables . . . except the frozen vegetables cook more 

 quickly. The secret lies in using only a little water and 

 cooking them quickly until just tender. 



You can cook most frozen vegetables without thawing. 

 Corn on the cob must be completely thawed and some 

 vegetables such as greens, asparagus, and broccoli cook 

 more evenly if thawed — just enough to separate the 

 leaves or stalks. Partially thaw vegetables packed in 

 brine; and use part of brine as cooking liquid. Never re- 

 freeze thawed vegetables. 



Cook only enough vegetables for one meal at a time. 

 You can cut a large package in two before cooking, and 

 keep the uncooked part wrapped and frozen. If ycu cook 



Place frozen peas in from one-fourth to one-half 

 cup lightly salted boiling water. Cover pan with a 

 lid, keep water boiling steadily with low heat, 

 and cook peas until just tender. 



more than one package at a time or one large package, 

 use a wide pan to speed cooking time. 



The frost furnishes some moisture, so use only a small 

 amount of water — one-fourth to one-half cup usually is 

 enough for 4 to 5 servings. The amount depends on the 

 size of the package and the time needed to cook the 

 vegetables tender. 



Bring lightly salted water to a boil. Add frozen vege- 

 tables, cover, and bring water back to a boil rapidly. 

 Use a tight fitting lid so moisture forms steam for cook- 

 ing. Then reduce heat, but keep it high enough so water 

 boils steadily. Cook until vegetables are just tender; over- 

 cooking destroys flavor and texture. Since frozen vege- 

 tables are partly cooked before freezing, they cook 

 tender in a shorter time than fresh ones. 



Approximate Cooking Times 

 for Frozen Vegetables 



Cooking times for frozen vegetables will vary with 

 variety and maturity of vegetable. You can use the times 

 given below as a guide for cooking vegetables of your 

 own pack. Be sure to bring the vegetables back to boil- 

 ing before you start counting time. 





Minutes 





Minutes 



Asparagus 



7 



Corn, cut 



5 



Beans, lima 



7-15 



Corn, on cob 



5 



Beans, snap 



12-15 



Peas 



7 



Broccoli 



7 



Soybeans 



10-15 



Cauliflower 



5 



Spinach 



5 



20 



