Nice vegetable accompaniments that can be frozen

[BinaryFinary]

I do nice a nice red cabbage thing that I keep a supply of in the freezer so I can always fling on a vegetable bit to a meal when I get home from work

What other lovely vegetable dishes can I bulk cook and keep frozen for adding to meals?

[BinaryFinary]

Neither do I but I'm willing to give it a go

Thank you, I'll have a go. Do you eat it with other stuff Or just rice?

[Moln]

Chopped up peppers, I buy them frozen, along with swede, Brussel sprouts, peas, green beans and sweet corn.

Might need to check my freezer to remind myself!

[Readysteadyknit]

Courgette,onion, garlic and herbs cooked in tin of toms- delicious, quick and freezes well.

[BinaryFinary]

But then what do you do with them Moln?

I sort of want, essentially, vegetable based ready meals, well not the whole meal but something I can bung with a bit of meat / fish they will make a nice meal

Waitrose do a nice spinach mornay, I wonder if I could make similar and if it would freeze well? [not a cook]

[LonnyVonnyWilsonFrickett]

I'm very fond of peas and sweetcorn (retro!). I quite often make a batch of baked beans if I've got the oven on for something else (just tinned beans of any kind really, cooked with tinned toms, Tom purée, garlic and some spices). That freezes well.

[BikeRunSki]

Ratatouille freezes well.

[LadyPenelope68]

Dauphinoise potatoes freezes really well.

[LadyPenelope68]

As does cauliflower cheese.

[BinaryFinary]

That's the kind of thing ReadySteadyKnit and has reminded me I used to bulk cook ratatouille. I'll add that to the list

[BinaryFinary]

Mmmmm cauliflower cheese

Thanks all, you're inspiring me

[RubyChewsDay]

Are you all cooking it from frozen, or does it have to be defrosted?

[BikeRunSki]

Cauliflower cheese too


And l always have pots of tomato and basil sauce in the freezer - use as sauce for pasta by itself, or with meatballs, or as basis of bolognaise, or lasagna.

[BinaryFinary]

I'm going to need a bigger freezer.

What about kale? Am I correct in thinking leafy veg doesn't lend itself so well to being turned into a convenience food

I know it's dead quick to cook from scratch but life is hectic, I do a monthly big shop online and despite intending to top up with fresh stuff during the week, so often I get held up at work, rush to pick up kids, get in with an hour to cook / feed / bath etc that we often just don't have fresh stuff in

[BinaryFinary]

BikeRunSki fresh basil or dried? We usually have tomato based sauces full of disguised veg in the freezer but it may benefit from the addition of basil. If fresh do you put it in at the beginning or end? I tend to fill the slow cooker with toms, onion, courgette, peppers, carrots, celery etc then liquidise. At what stage should the basil be added?

[LonnyVonnyWilsonFrickett]

Think the leafies have too high a water content. You could blitz some into pesto and see if that's freezeable (do report back!) but as it is the high water content would turn it to mush, I think.

[Moln]

I just steam them (from frozen) and eat them with the rest of the meal. Depending what it is. Tonight I had salmon, pasta, peppers and a dill sauce (onions, garlic, dill in it).

You can get so many frozen veg now; chopped mushrooms, onions, pepper etc.

[Moln]

Fresh herb = near end.

You can buy frozen fresh herbs

[BinaryFinary]

Ive just googled creamed spinach which I believe to be much the same as spinach mornay. It seems you can freeze it.

I think I need to book a day off work to spend cooking.

[BikeRunSki]

Binary, fresh, usually. It's a bit different each time. I usually put in a sweet potato, to take the bitter edge off and thicken it.