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