Try Flash-Frozen Vegetables That Steam in Their Own Savory Vapor

Thanks to the microwave oven, frozen vegetables may stage a comeback. They’re quick to prepare, versatile and available year round. Better yet, they often taste fresher than vegetables that have lolled about supermarket bins.

And why shouldn’t frozen vegetables taste just-picked? Most were flash-frozen before the dew had a chance to dry. Frozen vegetables, moreover, rarely require additional liquid when microwaved. They steam in their own savory vapor so that their natural flavors are intensified.

Often a solidly frozen vegetable block can be popped into a casserole, sprinkled with herbs or spices, covered, then thawed and cooked in a single, quick operation. And there’s no need to worry about vegetables scorching or sticking to the pot.

What this means is that you’re free to tend to other meal prep jobs while the vegetable microwaves out of the way, needing, for the most part, nothing more than an occasional stir or turn.

Reduce Recommended Time

Almost all frozen vegetables now include microwaving instructions on the package. For crisper vegetables with fresher flavor, however, we like to reduce the prescribed time by 30 seconds.

And a final word of advice: never microwave frozen vegetables in their paper carton, they’ll taste terrible and be messy and dangerous to remove from the carton. It’s far better and simpler to microwave them in a casserole that can be removed to the table.

Here, then, are some of our favorite ways to jazz up frozen vegetables. Most are ready to serve in less than 10 minutes.

CORN WITH SWEET RED PEPPER AND MUSTARD

1 tablespoon whipping cream

1 teaspoon Dijon mustard

1/8 teaspoon freshly ground black pepper

1 (10-ounce) package frozen whole-kernel corn

1/2 cup diced sweet red pepper

1 tablespoon butter or margarine

4 small sprigs fresh rosemary or 1/4 teaspoon dried

Combine whipping cream, Dijon mustard and pepper in 1-quart casserole. Sprinkle corn into casserole, top with red pepper, then butter. Tuck rosemary sprigs into mixture (or sprinkle with dried rosemary), cover with lid or vented plastic wrap and microwave according to corn package directions. Remove rosemary sprigs before serving. Makes 3 to 4 servings.

GREEN PEAS WITH ROSEMARY AND ORANGE

2 cups frozen green peas

1 tablespoon butter or margarine

1 tablespoon whipping cream

4 (2x1/2-inch) strips orange peel

4 sprigs fresh rosemary or 1/4 teaspoon dried

Salt, pepper

Spread green peas in 1-quart casserole, dot with butter and drizzle with whipping cream. Tuck orange peel and rosemary into mixture (or sprinkle with dried rosemary). Cover and microwave according to pea package directions. Remove orange peel and rosemary sprigs and season to taste with salt and pepper. Makes 2 to 3 servings.

BEANS WITH OIL AND VINEGAR

1 (10-ounce) package frozen green, wax or Italian beans

1 clove garlic, minced

2 tablespoons olive oil

1 tablespoon tarragon vinegar

Combine beans, garlic and olive oil in casserole. Microwave according to bean package directions, replacing any water called for with vinegar. Makes 4 servings.

CARROTS WITH FRESH GINGER

1 (10-ounce) package frozen small whole carrots

1 tablespoon butter or margarine

1 teaspoon minced ginger root

1 tablespoon minced chives

Combine carrots, butter and ginger in casserole. Microwave according to carrot package instructions, eliminating any water called for. Sprinkle with chives. Makes 3 to 4 servings.

LIMAS WITH SOUR CREAM AND BACON

2 slices bacon, julienned

1 (10-ounce) package frozen baby lima beans

1/2 cup sour cream, at room temperature

Paprika

Microwave bacon in 1-quart casserole covered with wax paper on HIGH (100% power) 2 1/2 to 3 minutes, until nearly crisp. Add baby limas, cover and microwave according to package directions. Stir in sour cream, then sprinkle with paprika. Makes 4 servings.