Frozen vegetables can be made tastier by sautéing them and adding a splash of lemon juice at the end, according to a classically trained chef. This method takes five to eight minutes and helps preserve more nutrients than boiling.
Why sautéing beats boiling
Most people boil frozen vegetables, which strips away flavour and essential nutrients. Sautéing over high heat is a superior method, according to chef Dennis Littley, as it gives vegetables caramelised edges and a deeper taste.
Dennis told Food Republic: "Sautéing transforms frozen vegetables, giving them caramelised edges and a deeper taste." He also recommends adding an acid to enhance the vegetables, saying: "A splash of lemon juice at the end brightens the flavours and balances the natural sweetness."
How to sauté frozen vegetables
To sauté frozen vegetables, heat one to two tablespoons of olive oil in a large frying pan over a medium-high heat. Once the oil is hot and shimmering, add the frozen vegetables directly to the pan — no need to defrost them first.
Stir occasionally to prevent sticking. Within a few minutes, the vegetables will develop a caramelised exterior. Season with salt and pepper to taste when nearly done. The entire process takes five to eight minutes, depending on the vegetables.
Finish with a squeeze of lemon juice. This technique works with virtually any frozen vegetables, from a medley of peas, sweetcorn, green beans and carrots to bell peppers or cauliflower.
