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Want a super-simple veggie side dish? Once you've got a batch of mixed vegetables frozen, you can take them out and reheat them 10 minutes or less. To change up the flavors, just use different herbed butters.

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Ingredients

Directions

  • In a medium bowl stir together butter, Seasoning Mix, and salt. Shape butter mixture into a 5-inch log. Wrap in waxed paper or plastic wrap. Freeze about 1 hour or until firm. Cut butter into eight slices. Place in a freezer container and freeze until needed.

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  • Meanwhile, in a 6-qt. pot cook corn, covered, in enough boiling water to cover 1 minute. Add broccoli, carrots, and squash. Cook, covered, 2 minutes; drain. Plunge vegetables into a very large bowl filled with ice water. Let stand until chilled. Remove corn cobs. Cut kernels from cobs; do not scrape. Using a slotted spoon, transfer the remaining vegetables to a paper towel-lined tray and pat dry.

  • Line a 15x10-inch baking pan with parchment paper or foil. Spread corn kernels, drained vegetables, sweet pepper, and onion in an even layer in the prepared pan. Freeze, loosely covered, about 1 hour or until nearly firm.

  • Divide vegetables evenly among four 1-qt. freezer bags. Add two slices frozen butter mixture to each bag. Squeeze air from bag. Seal and label. Freeze up to 6 months.

Seasoning Mixes:

Asian: Stir together 1 Tbsp. grated fresh ginger; 2 cloves garlic, minced; and 3 drops toasted sesame oil.Southwestern: Stir together 1 tsp. ground ancho chile pepper; 1/2 tsp. dried oregano, crushed; and 1/2 tsp. lime zest.Italian: Stir together 2 cloves garlic, minced, and 1/2 tsp. dried Italian seasoning, crushed.Herb and Citrus: Stir together 1 Tbsp. lemon zest; 1/2 tsp. dried dill weed; 1/2 tsp. dried basil, crushed; and 1/4 tsp. coarse ground black pepper.

Cooking Directions

Transfer one portion frozen vegetables to a medium saucepan or skillet. Cook, covered, over medium heat 5 to 10 minutes or until butter is melted and vegetables are heated through, stirring occasionally. Season to taste with salt and black pepper.

For Saucy Vegetables

Stir 2 Tbsp. all-purpose flour into a reheated portion of vegetable mixture. Stir in 1 cup reduced-sodium chicken broth. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. If desired, stir in 2 cups bite-size strips of cooked chicken breast, beef sirloin steak, or pork loin chops, or 2 cups peeled, cooked shrimp. Season to taste with salt and black pepper.

Nutrition Facts

106 calories, (5 g saturated fat, 0 g polyunsaturated fat, 2 g monounsaturated fat), 20 mg cholesterol, 136 mg sodium, 8 g carbohydrates, 2 g fiber, 4 g sugar, 2 g protein.


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