g VEGETABLES g CONTENTS

HOW TO BOIL, STEAM, AND BRAISE VEGETABLES

There are several ways of cooking vegetables using water or stock. Boiling is quick and versatile, steaming preserves maximum nutrients, while braising enhances the flavor of vegetables.

How to boil vegetables

Most vegetables (greens and roots) can be boiled. Drop them into a large pan of boiling salted water and bring back to a boil as quickly as possible. Reduce the heat and simmer until the vegetables are just tender, then drain. Don’t boil them for too long, or their flavor and texture will be impaired, and they will lose color and nutrients.

Blanch green vegetables

When stir-frying or sautéing green vegetables you may like to blanch them first, to speed up the cooking time. Put them into a pan of boiling salted water, leave for a few minutes so they start to cook, rinse under cold running water until cold, then drain. This will stop further cooking and set the green color.

How to steam vegetables

Steaming is a healthy way of cooking delicate vegetables, such as broccoli or asparagus. Put them in a single layer in a steamer placed above a pan of rapidly boiling water. Sprinkle with a little salt. Cover the steamer with a tight-fitting lid and steam until just tender. If you don’t have a steamer, use a large saucepan with a steamer basket, or a wok with a lid and a bamboo steamer.

Beets are great boiled or steamed and used in salads.

Enlivening plain vegetables

Plain boiled or steamed vegetables are made more interesting if they’re dressed, however simply. Toss them with butter or some good-quality olive oil, and add some fresh herbs just before serving.

How to braise vegetables

Cabbage, celery, carrots, and other root vegetables are ideal for braising. Put the vegetables into a heavy pan or Dutch oven, add a small amount of water or stock (1¹⁄₄ cups/150–300 ml of liquid per 1 lb/450 g of prepared vegetables), and bring to a boil. Season with salt and pepper and add a pat of butter. Cover with a tight-fitting lid and cook gently until just tender. Remove the vegetables, reduce the juices by rapid boiling, then pour over the vegetables.

Mashed vegetables

Many vegetables (not just potatoes) can be boiled or steamed then mashed: celeriac, carrots, rutabagas, squash, and parsnips all mash well. They can be served on their own, or in combination with other vegetables, and also make a good topping for pies. If mashing several vegetables, you may need to boil them separately, as some take longer to cook than others.