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Freezer-burnt vegetable emergency fix

dmd_kc | Apr 29, 200905:50 PM

Yesterday, I had one of those unpleasant discoveries: Several bags of frozen vegetables that had fallen behind something else in the freezer compartment and completely slipped my mind. As I recall, I bought them going on five months ago.

It's simply not in my constitution to throw out food that might be remotely edible. I've never had any luck with steaming freezer-burnt vegetables before (and yes, I let them get that way all too often, because I buy them as backup, and nearly always end up buying fresh).

This time, I decided to try my luck with a pureed soup. One freezer-burnt bag each:

Broccoli/cauliflower/carrot mix
Brussels sprouts
Sweet peas (these weren't too far gone)

Added two chopped onions, about half a head of garlic and some dried sage. Dumped in six cups of store-bought chicken stock. (You sometimes use it too -- admit it!) Simmered till things were nicely cooked and starting to soften up, then pureed very well.

My gamble paid off with a huge pot of extremely good soup, especially served with a few drops of white balsamic vinegar to brighten the flavors a bit.

If not for the dull green color, I'd have no problem whatsoever passing this through a sieve to refine the texture and serving it to company.

Anyone else have success with any other techniques of pulling freezer burn out of the fire? I was blown away that this worked. I chalk it up to the onions and garlic, mostly, but I suspect the simmering did something too.

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