A Nutritionist’s Guide To Navigating Vegetable Shortages
Now is the time to get to know your freezer
by Ellie Smith
Vegetable shortages are hitting supermarkets nationwide, but fear not, we’re here with some expert tips for ensuring you still get your five a day. We asked nutritionist Kim Pearson for her favourite ways to make the most of frozen vegetables.
‘Frozen vegetables have come a long way since those bags of peas, sweetcorn and diced carrot served up at school dinners. Grilled Mediterranean vegetable mixes, heart stew bases and pre-chopped onions and garlic make cooking-from-frozen tasty and convenient.
‘Here are five of my favourite ways to embrace frozen vegetables during the shortages.’
5 Simple, Healthy Alternatives to Fresh Vegetables
Swap: Fresh greens
For: Picard’s frozen green vegetable mix, ocado.com
How to eat it: Cook according to the instructions on the packet. Once cooked, mix in one tablespoon of Seggiano pesto per portion of veg. Works well alongside oven baked fish.
Swap: Root vegetables
For: Sainsbury’s frozen vegetable stew pack, sainsburys.co.uk
How to eat it: A great addition to a hearty winter venison sausage and lentil stew. Or any other type of stew you fancy, for that matter.
Swap: Roasted Mediterranean vegetables
For: Waitrose frozen grilled vegetables, waitrose.com
How to eat it: Oven cook from frozen or cook in a pan with some tinned tomatoes for a speedy, DIY ratatouille.
Swap: Fresh tomatoes
For: Suma organic chopped tomatoes with basil for tinned tomatoes with a tasty twist, ethicalsuperstore.com
How to eat it: Make a tomato and basil soup by frying frozen chopped onions and garlic in olive oil over a moderate heat. Once they start to turn translucent, add a cup of Kallo garlic and mixed herbs stock and a tin of Suma chopped tomatoes and basil. Bring to a simmer and then cook for about 30 minutes, stirring occasionally with the lid off, until you reach a desired consistency. Add sea salt and black pepper to taste.
Swap: Fresh mushrooms
For: Picard Organic Mushoom Poelee, ocado.com
How to eat it: Perfect for a warming pearl barley mushroom risotto.
Kim Pearson takes a more in depth look at practical ways to outsmart the current vegetable shortages here: kim-pearson.com
Featured image: Getty Images
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