Easy Frozen Mixed Vegetables Recipe – Blanching & Freezing Guide

Last Updated on 2 months by Neha Deshmukh

Easy Frozen Mixed Vegetables Recipe – Blanching & Freezing Guide

Hey everyone! If you’re anything like me, you love having a stash of veggies on hand for quick and easy meals. But let’s be real, fresh veggies don’t always last, and sometimes life just gets in the way of getting to the market. That’s where this recipe for easy frozen mixed vegetables comes in! It’s a total game-changer, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just about freezing veggies; it’s about saving time, money, and reducing food waste. Seriously, how many times have you found a bag of limp carrots at the back of the fridge? This method lets you preserve those garden-fresh flavors and nutrients, ready to go whenever inspiration strikes. Plus, having pre-cut and blanched veggies makes weeknight cooking so much easier.

Ingredients

Here’s what you’ll need to get started:

• 2 litres water
• 1 tsp sugar
• 1 tsp salt
• Carrots (quantity depends on how much you want to freeze!)
• Beans (same as above)
• Peas (you get the idea!)
• Sweet Corn (fresh or frozen kernels work great)

Ingredient Notes

The secret to amazing frozen veggies? Starting with the best possible ingredients! I always try to use fresh, seasonal vegetables whenever I can. They just have a brighter flavor and hold up better to freezing.

Don’t be afraid to experiment with what’s available at your local market. If you can find beautiful, crisp beans and sweet, juicy peas, grab them! And remember, you can totally use frozen sweet corn if fresh isn’t in season.

Step-By-Step Instructions

Let’s get cooking (or, well, prepping!). First things first, give your carrots a good peel and chop them into nice, even stick lengths. Then, chop your beans, shell those peas, and get your sweet corn ready.

Now, for the mixed vegetables themselves, dice everything into small, bite-sized cubes. This ensures they cook evenly later on.

Next, bring 2 litres of water to a rolling boil. Add 1 teaspoon of sugar and 1 teaspoon of salt – this helps preserve the color and flavor of the veggies.

Time to blanch! Add the carrots to the boiling water for about 1 minute, then immediately rinse them under cold water to stop the cooking process. This is key – you want them crisp-tender, not mushy.

Repeat the blanching process for the corn, beans, and peas, using the same water. Each will need a slightly shorter blanching time – about 30-60 seconds should do the trick.

Once everything is blanched, pat the vegetables really well with paper towels to remove any excess moisture. This is super important to prevent ice crystals from forming and causing freezer burn.

Now, portion the vegetables into zip-lock bags. I like to do this based on how much I typically use in a single meal.

Here’s a little trick I learned: use a straw to suck out as much air as possible before sealing the bags. This helps prevent freezer burn and keeps your veggies fresher for longer.

Finally, label each bag with the contents and the date. Frozen mixed vegetables will stay good for up to 6 months, but they’re best used within 3-4 months for optimal quality.

Expert Tips

Blanching times can vary depending on the type of vegetable. Here’s a quick guide:

• Carrots: 1-2 minutes
• Beans: 1-2 minutes
• Peas: 30-60 seconds
• Sweet Corn: 1-2 minutes

Don’t overcrowd the pot when blanching. Work in batches to ensure the water temperature doesn’t drop too much.

Variations

This is where you can really get creative!

• Indian Style: My mom always adds a tiny pinch of turmeric to the blanching water – it gives the veggies a beautiful color and a little extra health boost.
• Western Style: Feel free to add broccoli florets, cauliflower, or bell peppers for a more Western-inspired mix.
• Regional Choices: Depending on where you are in India, you might find different vegetables readily available. In some states, adding chopped okra or drumsticks to the mix is common!

I’ve even made a mix specifically for my friend who loves a spicy kick – I add a tiny bit of chili powder to the blanching water.

Serving Suggestions

Now for the fun part – using your frozen mixed vegetables! They’re perfect for:

• Curries: Add them directly to your favorite vegetable curry.
• Stir-fries: A quick and easy way to get a healthy dose of veggies.
• Soups: They add texture and flavor to any soup.
• Pulao/Biryani: Toss them in during the last few minutes of cooking.

Storage Instructions

To prevent freezer burn, make sure the bags are tightly sealed and all the air is removed. Store them in a single layer if possible, to help them freeze quickly. Properly stored, your frozen mixed vegetables should stay good for up to 6 months, but for the best flavor and texture, aim to use them within 3-4 months.

FAQs

Q: What is the best way to blanch vegetables for freezing?

A: Blanching involves briefly boiling vegetables, then immediately shocking them in ice water. This stops the enzymes that cause spoilage and helps preserve their color, flavor, and texture.

Q: Can I freeze vegetables without blanching them?

A: You can, but they won’t last as long and the quality will be significantly lower. They’ll likely become mushy and lose their flavor. Blanching is really worth the extra step!

Q: How long do frozen mixed vegetables last?

A: Up to 6 months, but for best quality, use within 3-4 months.

Q: What type of bags are best for freezing vegetables?

A: Zip-lock freezer bags are ideal. They’re designed to withstand cold temperatures and prevent freezer burn.

Q: Can I refreeze vegetables that have thawed?

A: It’s not recommended. Refreezing can compromise the quality and safety of the vegetables. It’s best to use them immediately after thawing.

Enjoy your homemade frozen mixed vegetables! Let me know in the comments how you like to use them. Happy cooking!