In the cold season, when cheap fresh vegetables, fruits and berries disappear from sales, frozen products come to the rescue. Fortunately, on the shelves of modern stores you can find a huge assortment of such products, the most diverse freshly frozen vegetables are sold both separately and as part of various mixtures. In this article, we have collected for you recipes for cooking dishes from frozen vegetables in a slow cooker.

Features of the preparation of frozen vegetables

Vegetable mixtures, which are in abundance in almost all supermarkets, can be prepared on your own if you have a refrigerator with a spacious and powerful freezer. In this case, you can put only your favorite components in the mixture and cut them in the way that you like best. You need to take care of the harvesting of vegetables in the season of their ripening. Thoroughly washed foods are crushed into suitable pieces, slightly dried, and then frozen in a closed container at a temperature of not higher than -24 ° C.

As for the subsequent preparation of frozen vegetables, there are some nuances here:

1. Frozen ingredients do not need as long -term heat treatment as fresh. So that vegetables from the freezer completely reach readiness, it takes about 2 times less time than in the case of using raw foods. That is why it is customary to add frozen vegetables to soups and a variety of stews closer to the end of cooking.
2. Frozen vegetables can be consumed in raw form, but for this they must be previously thawed. This is done in a non -metallic container covered with a lid or film. A bowl of vegetables should also be removed in a cool and dark place, for example, put on the lower shelf of the refrigerator.
3. With intense defrosting, vegetables lose a lot of water, so if you need them in raw form, do not leave a bowl in the warm bowl until all the ice in the product melts.

Frozen vegetables can be part of a wide variety of dishes and extinguish, frying, baking, steaming, etc. We will talk about the recipes of such dishes further.

Omlet with frozen vegetables in a slow cooker

To prepare such an omelet in a slow cooker, you can take any mixture of frozen vegetables. It is quite successful that the combination of patch beans with green peas is obtained. The advantages of this dish are simplicity and high cooking speed, which is why the omelet is so often prepared for breakfast. The following ingredients will be used in the recipe described by us:

• eggs - 5 pcs.;
• frozen asparagus beans - 100 g;
• ice cream green peas - 100 g;
• garlic - 1 clove;
• salt, black pepper;
• milk;
• butter - 20 g;
• vegetable oil - 2 tbsp.

Omlet with frozen vegetables in a slow cooker is made using this technology:

1. Prepare the egg mixture. First, wash the eggs under the tap and break them into a deep bowl. We take a half shell and fill it with milk 5 times, pouring it into a container with eggs. Beat everything with a mixer or whisk.
2. We pour a little salt and black pepper into the future omelet, as well as squeeze a clove of garlic. Mix the egg mass.
3. Pour vegetable oil into the slow cooker, put a piece of butter, turn on the “Frying” program. Pour the frozen asparagus beans and fry it until brownish brown.
4. Put green peas, pass it along with beans for 3-4 minutes.
5. Now we pour the vegetables with the egg mixture, put the “Baking” program and cook the omelet for 10 minutes.

As you can see, an omelet with frozen vegetables in a slow cooker is done very quickly, and it turns out to be excellent to taste. A small amount of garlic and a piece of butter saturate a delicate dish with a wonderful aroma.

Spinach soup and frozen vegetables in a slow cooker

In the preparation of this soup, mainly green ingredients are used: spinach, patch beans, brussel cabbage, parsley. These components set the dish not only taste, but also a wonderful color. Before you start cooking a soup with frozen vegetables in a slow cooker, read the list of products:

• frozen spinach - 400 g;
• frozen Brussels cabbage - 250 g;
• frozen asparagus beans - 200 g;
• milk - 0.5 l;
• onions - 1 pc.;
• garlic - 2 teeth;
• parsley - 0.5 bundle;
• chili pepper - 1/3 pcs.;
• butter - 40 g;
• flour - 3 tbsp.;
• white bread - 4 slices;
• olive oil - 2 tbsp;
• salt pepper.

We will analyze in detail the step -by -step description of the process of cooking a soup with frozen vegetables in a slow cooker:

1. We clean the onion and crumble it as smaller as possible. Pour into the slow cooker, put the butter there and fry the onion for 5 minutes. For this process, it is better to use the "Frying" option.
2. Now we pour flour into the bowl, mix it with onions and fry it until the acquisition of a yellowish shade.
3. We heat the milk and pour it into the flour with a thin stream, stirring intensively with a plastic spatula. We are waiting for the thickening of the mass, after which we put frozen spinach into the soup.
4. After boiling the soup, we change the program to the “cook” mode and cook the dish for 10 minutes.
5. Finely chop the peeled garlic. We clean a piece of sharp pepper from the seeds and also cut into very small pieces. Rinse and chop parsley.
6. We put a frying pan on the stove and pour olive oil into it. We lay out Brussels cabbage and asparagus beans. Stew for about 15 minutes, then add garlic and sharp pepper, cook for another 2 minutes and turn off the burner.
7. We transfer the vegetables into the slow cooker, mix all the components, pour chopped parsley. As soon as the soup of frozen vegetables in a slow cooker will boil, turn off the equipment.
8. From the slices of bread, we cook croutons. To do this, suck them, water them with vegetable oil and send them to be baked in a preheated oven. We serve the croutons to the table with the soup.

Warm salad of seafood and frozen vegetables prepared in a slow cooker

Frozen vegetables can be put not only in soup, stew or omelet, from them you will also make a fairly tasty warm salad. In addition to vegetables, this recipe also uses another frozen semi -finished product - a sea cocktail. A salad of frozen vegetables and seafood is prepared in a slow cooker in a matter of minutes. You can verify this yourself, but first prepare the following:

• frozen vegetable mixture "Mexican" - 0.5 kg;
• sea cocktail - 450 g;
• salad leaves - 100 g;
• olive oil - 70 g;
• soy sauce - ¼ cup;
• lemon juice - 3 tbsp.;
• dijon mustard - 30 g;
• white pepper, salt.

We will deal with the phased preparation of a warm salad of seafood and frozen vegetables in a slow cooker:

1. Pour half a portion of olive oil into a slow cooker. Install the program "Frying".
2. Pour frozen seafood into hot oil and fry them, constantly stirring, for 10 minutes. When the ingredients of the sea cocktail become soft, add white ground pepper, salt and lemon juice. Mix the products and put them from the slow cooker in a separate bowl.
3. We add the rest of the olive oil into the bowl and pour frozen vegetables into the slow cooker. Fry them in the same mode until cooked, that is, for about 10 minutes. At the end of the preparation, pour soy sauce into the container and put Dijon mustard, turn off the device.
4. We shift the vegetables into a bowl with a sea cocktail. Rinse and cut in large pieces the leaves of fresh salad. We also spread them in a bowl and carefully mix all the ingredients.

A warm salad of seafood and frozen vegetables in a slow cooker is ready. It can be used as an excellent addition to the dishes of the festive table.

Fish rolls with frozen vegetables in a slow cooker

Both fish and frozen vegetables, which are part of this dish, relate to quick -cook products because they do not require long -term heat treatment. All this suggests that fish rolls with frozen vegetables in a slow cooker is an ideal dish for those who like to save their time. This simple, but beautiful and delicious dish is made of the following products:

• fish fillet-0.5-0.6 kg;
• hard cheese - 150 g;
• frozen vegetables, mixture - 1 kg;
• onions - 1 pc.;
• egg - 1 pc.;
• milk - 3 tbsp.;
• butter - 50 g;
• vegetable oil - 3 tbsp.;
• salt, black pepper.

Prepare fish rolls with frozen vegetables in a slow cooker, performing the following actions:

1. We save the fish fillet and divide into pieces of a suitable size. We beat off each such piece with a hammer, but not very much, since the fish is a rather soft product. The obtained chopped salt and rub with pepper.
2. We clean and crumble onions with small cubes. Sprinkle fisheries evenly with onions, turn them off with rolls, fix them with toothpicks.
3. Pour oil into the device bowl. We put frozen vegetables in a slow cooker and fry them in “Frying” mode for about 5 minutes.
4. We translate the equipment into the program "Baking". We spread fish rolls over the vegetable mixture. Beat the egg with milk, rub the cheese on a coarse grater. Water the dish with the egg mixture and sprinkle with cheese. We bake fish rolls in a slow cooker for 30 minutes.

Casserole with frozen vegetables and almonds in a slow cooker

One of the main ingredients in this recipe is frozen Brussels cabbage. It is thanks to her that the dish has a pleasant sweetish taste and characteristic appetizing smell, complemented by thin delicate notes of almonds and nutmeg. This delicious and simple dish is made from the following products:

• frozen Brussels cabbage - 0.8 kg;
• cream - 1 cup;
• tomatoes - 2 pcs.;
• parmesan - 100 g;
• ground nutmeg - on the tip of a knife;
• butter - 40 g;
• cut green onions - 2 tbsp;
• almond petals;
• salt.

A casserole with frozen vegetables in a slow cooker is prepared as follows:

1. We will use Brussels cabbage in a thawed form, so it needs to be put on the lower shelf of the refrigerator until completely thawed. Then, taking the cabbage from the cold, on each head from the side of the legs we make cross -shaped incisions.
2. Fill with water a small pan and put it on the stove. Salt, bring to a boil, immerse Brussels cabbage and cook for about 5 minutes. Then we drain the water and give the cabbage in a colander.
3. Lubricate the walls and the bottom of the multicier -shaped with softened butter. Cut the tomatoes in circles, finely chop green onions, rub Parmesan. Evenly lay out the Brussels cabbage along the bottom of the form. Then we make a layer of tomatoes and sprinkle them with green onions.
4. Mix the cream with spices, salt and cheese. Pour this mass products in a slow cooker, sprinkle with almond petals and in the "baking" mode we prepare a casserole in a slow cooker for 20 minutes.

Fish with frozen vegetables and wine in a slow cooker

This is an exquisite dish worthy of a festive table or a romantic dinner, when you want to cook something unusual, tasty and easy for the body. All ingredients here perfectly harmonize with each other. Having prepared fish with frozen vegetables in a slow cooker, you yourself will see for this, but first, pay attention to the list of products:

• style salmon - 3 pcs.;
• a vegetable mixture of tomatoes, onions, carrots, pepper and eggplant - 0.5 kg;
• fat cream - 50 ml;
• white wine - 250 ml;
• butter - 40 g;
• white pepper, salt;
• honey - 50 g;
• tomato paste - 1 tbsp.;
• soy sauce - 50 g;
• lemon juice - 3 tbsp.

We will prepare fish with frozen vegetables in a slow cooker in the following way:

1. In the multicier shape, put a piece of butter and pour frozen vegetables. In the “Frying” program, fry them until soft, it will take about 10 minutes. Then pour 50 ml of wine and cream. Add salt and white pepper, close the lid and simmer frozen vegetables in a slow cooker for another 7 minutes.
2. We have salmon steaks and dry, rub with salt and pepper. We remove the finished vegetables from the slow cooker and lay out on the dish. Put the fish steaks in the form, fill them with 150 ml of wine and simmer for 10 minutes, not forgetting to turn over.
3. We shift the salmon to vegetables, and in the slow cooker we cook the sauce. Mix the remaining wine with tomato paste, soy sauce, honey and lemon juice. Cook to thickening.

We pour fish with frozen vegetables in a slow cooker. In this form, the dish is ready for serving.

Frozen vegetables in a slow cooker. Video