Not all frozen vegetables are created equal.
The best part is that you don’t necessarily have to sacrifice quality to add them to your diet.
Still, not all frozen vegetables are created equal.
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Thinksalad greens, green beans, or boxed vegetables covered in a cheesy sauce.
And in some cases, frozen actually is a better choice over fresh.
Read on to find out which vegetables you should always keep in stock in your freezer.
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They’re only available for a short season, and you have to shell them.Frozen peasare a great alternative.
Whensteaming frozen broccoli, be sure to cook off any extra water, so it’s not soggy.
The snap-freeze process makes frozen cauliflower cheaper and easier to prepare.
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And don’t forget about frozen cauliflower riceit’s a great low-carb substitute for grains.
Frozen okra can step in, and with good results.
We love them in thisslow-cooked recipe, which is flavored with bacon, brown sugar, and onion.
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But, the best incentive for using frozen instead of fresh comes down to quantity.
Fresh spinach leaves tend to cook down significantly.
However,frozen Brussels sproutsare a lot less costly.
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It’s also sold as a frozen puree, which is fantastic for soups and pasta sauces.
It’s just as sweet as the fresh kind and works well in cooked preparations.
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