What Can I Cook With Frozen Vegetables?

Frozen vegetables make fried rice, soup, curry, a traybake, or a pasta in about the same time as fresh — and often with more nutrients, since they're frozen within hours of picking. The one rule is not to thaw them first.

Freezing ruptures cell walls, so thawed vegetables release water and go limp. Cooking them from frozen at high heat drives that water off as steam before the vegetable collapses, which is why frozen peas straight into a hot pan work and thawed ones don't.

Dishes you can make

• Frozen vegetable fried rice — Straight from frozen into a very hot pan; no thawing.
• Quick vegetable soup — Frozen vegetables need only 8 minutes in simmering stock.
• Frozen vegetable curry — Add near the end — they're already blanched and need only heating.
• Roasted frozen vegetables — 220°C, no thawing, no crowding. They will brown.
• Pasta primavera — Toss frozen peas and beans into the pasta water for the last two minutes.

Tips that actually matter

• Never thaw before cooking. It's the single biggest cause of soggy results.
• Use a hotter oven and a wider pan than you would for fresh.
• Frozen peas, spinach, edamame and sweetcorn are as good as fresh; frozen courgette and salad leaves are not.

Frequently asked questions

Are frozen vegetables as nutritious as fresh?

Often more so. They're frozen within hours of harvest, while fresh produce can lose vitamins over days of transport and storage.

Should I thaw frozen vegetables first?

No. Cook from frozen at high heat so the water evaporates instead of pooling.

Why do mine turn out watery?

Thawing, crowding, or too low a temperature. All three trap moisture in the pan.

Related guides

• rice and vegetables
• leftover vegetables
• noodles and vegetables

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