How to Make Frozen Vegetables Tastier

Bring out the flavor of frozen vegetables.

Everybody knows vegetables are good for you, including the U.S. government, which advises between three to five servings per day. Salads are one way to get more vegetables into your diet. Even children will eat most raw vegetables when served with a dip. Frozen vegetables are reasonably priced, always in season and easy to prepare. Punch up their flavor with an herb and lemon butter sauce.

Things You'll Need

• Fresh herbs
• Cloth towel
• Cutting board
• Knife
• Cooking pot
• Colander
• Lemon
• Lemon zester
• 2 tbsp. butter
• Pepper
• Salad dressing
• Bacon
• Frying pan

Instructions

Herb and Lemon Butter Sauce

1. Wash the herbs under running water. Fill the sink with water and swish the herbs around and then lift out. The dirt and grit will settle in the bottom of the sink away from the herbs. Parsley is a good choice for vegetables. Tarragon has a anise flavor. Oregano has a spicy bite. Basil is a staple of Italian cooking. Thyme is aromatic. Use one or several herbs.

2. Drain the herbs and dry by putting the herbs on a terry cloth towel. Fold the towel over the herbs and pat dry. Remove as much water as possible so it doesn't dilute the flavor of the sauce.

3. Chop 1/2 cup of herbs. Zest the lemon until you have a teaspoonful.

4. Cook a 12 oz. package of frozen vegetables as the label directs. Drain. Return to the saucepan. Add the herbs. Put on high heat and toss the vegetables with the herbs until any remaining water in the pan has evaporated. It should only take 30 to 60 seconds.

5. Remove from the heat. Add the butter and stir into the vegetables. Add 1 tsp. of lemon zest and 1 tbsp. of lemon juice. Stir to coat all the vegetables.

Salad Dressing

1. Add a tablespoon per serving of your favorite salad dressing to the hot cooked frozen vegetables.

2. Stir so the vegetables are evenly coated.

3. Grind fresh pepper over each serving.

Bacon

1. Chop two slices of bacon into 1/2-inch pieces. Fry until the bacon is crisp.

2. Add one 12 oz. package of frozen vegetables to the bacon and drippings. Corn is especially tasty, or try spinach.

3. Saute over medium heat until the vegetables are crisp tender.

Tips & Warnings

• Omit the butter if you're on a low fat diet. Use 2 tbsp. of olive oil and add one chopped garlic clove instead of the butter.

• Cook only until the vegetables are done. Overcooking leads to mushy vegetables.

References

• "First Magazine"; Sunshine Chicken Supper; September 27, 2010

Resources

• Build a Healthy Base: Dietary Guidelines