The process involves preparing a package of preserved, small, spherical vegetables for consumption through the application of heat. The most common methods include boiling, steaming, microwaving, and sauting. The desired outcome is a tender, palatable product suitable as a side dish or ingredient in a more complex recipe.
These vegetables offer a convenient and nutritious alternative to fresh produce, especially when seasonal availability is limited. They retain a significant portion of their original vitamins and minerals due to rapid freezing after harvesting. Utilizing these in cooking contributes to a balanced diet and reduces food waste. Historical records indicate freezing as a preservation method became commercially viable in the early 20th century, making this culinary practice a relatively recent development.