Boiling vegetables is an easy way to cook them without compromising their nutritional value. Many people are convinced that by boiling vegetables in water many nutrients are lost, yet it seems that the levels of some nutrients even tend to increase thanks to this cooking method; this is the case, for example, of the carotenoids contained in carrots. In order not to risk cooking them for too long, follow the techniques and advice described in the article, in this way you will get a perfect result.
Steps
Method 1 of 4: Boil Tubers and Roots in a Pot
Step 1. Wash and peel the vegetables
Rinse them under cold running water to avoid getting sick from ingesting bacteria or pesticides. Although boiling water will kill most of the microbes that can be found on vegetables, your body is exposed to danger as you prepare them.
- If you don't intend to peel them, scrub them thoroughly with a vegetable brush to remove any dirt or harmful substances.
- After washing or peeling them, pat them dry with paper or a clean kitchen towel.
Step 2. Cut them into evenly sized pieces
Making pieces of equal size helps to ensure that they cook at the same time. They don't have to be identical, but at least very similar.
- If you cut the vegetables unevenly, the smaller pieces could be overcooked, while the larger ones could remain partially raw.
- Generally, the tubers and roots need to be cooked for quite a long time. If you are short on time, cut them into very small pieces.
Step 3. Transfer the vegetables to the pot
After cutting them into pieces, pour them into a tall pot with a lid.
If you don't have a pot large enough to hold all the vegetables you need to boil, you can use two pots or cook them multiple times
Step 4. Fill the pot with cold water, completely submerging the vegetables
Generally tubers and roots, such as beets, turnips, carrots, parsnips and potatoes, cook best when cooking in cold water. The gradual increase in heat ensures that they boil evenly, both inside and out, and in most cases prevents them from being overcooked.
- Fill the pot so that the vegetables are submerged in a couple of inches of water.
- Adding the salt at this point makes them tastier.
Step 5. Bring the water to a boil using a high heat
It must start boiling steadily. You will know it has reached the right temperature when you see numerous bubbles rippling the surface of the water.
- You can put the lid on the pot to heat the water faster.
- When the boil is lively it does not stop stirring.
Step 6. Reduce the heat and cover the pot with the lid if you haven't already
From here on, the water just needs to simmer. Each vegetable requires a different cooking time. Roots and tubers cook more slowly than other vegetables because they contain starch. In many cases they are also more voluminous, so they may need even longer cooking time.
- In any case, it is best to check often to avoid overcooking the tubers and roots.
- The beets should be boiled for 45-60 minutes.
- Turnips cut into small pieces take about 25 minutes to cook.
- Generally 10-15 minutes is enough for potatoes.
- Whole carrots will be ready after 8-10 minutes, while if you cut them into pieces it may take up to 5 minutes.
- For other tubers or roots, you can do a simple online search.
- By maintaining a high flame, the water could come out of the pot or fall below the required level due to intense evaporation. For this reason it is important to reduce the heat after the water starts boiling.
Step 7. Test the doneness of the vegetables by piercing them with a fork
You can check them every 5 minutes if you're not sure how long they should cook. If you are having a hard time stabbing them with a fork or if you are having difficulty taking out the cutlery, they are not ready yet. If, on the other hand, you can insert and remove the fork without effort, it means that they are cooked to the right point.
Check the consistency of the vegetables often to avoid overcooking them for too long, otherwise they will become soggy
Step 8. Drain them from the water
Pour the vegetables into a colander, letting the boiling water run down the sink drain. Drain them immediately after turning off the stove because as long as they remain in the water they will continue to cook, risking becoming soggy anyway.
Method 2 of 4: Boil the Green Vegetables in the Pot
Step 1. Wash and cut the vegetables
Vegetables such as broccoli and green beans should be peeled to remove hard and inedible parts. In the case of broccoli, you have to remove the underside of the stems which are usually tough and fibrous. If you want to prepare green beans, you need to remove the end of the pod with the stem. In any case, rinse the vegetables with cold water after cutting or topping them.
- For hard-stemmed vegetables, such as broccoli, cauliflower, or asparagus, a knife is best.
- If you want to boil the cobs, you can remove the outer skin with your hands after removing the hard part at the base with the knife.
- Most frozen vegetables can be cooked in boiling water without needing to thaw them first.
- Even leafy vegetables can have very hard and fibrous veins or stems that are therefore best removed.
- If you intend to cook a leafy vegetable, such as cabbage, you need to cut the core off the base.
Step 2. Cut the vegetables into evenly sized pieces
To simultaneously boil different vegetables it is important to cut them into pieces of similar size, in this way they will all be ready at the same time. If you want to boil leafy vegetables, such as cabbage, by cutting them into small pieces you will be able to get more of them into the pot.
Some non-leafy vegetables, such as broccoli or cauliflower, should also be cut into small pieces to make them fit more comfortably in the pot
Step 3. Put a pot full of salted water on the stove
Unlike roots, which are generally very tough, green leafy vegetables should only be added to the water after it has reached a boil. Since they are thinner and less dense, they usually also require a shorter cooking time.
Salt serves to increase the boiling temperature of the water, and also gives more flavor to the vegetables
Step 4. Dip the vegetables into the boiling water very carefully
When the water has reached a lively boil, you can add the vegetables carefully. It is best to use a slotted spoon to avoid burning yourself.
- With this method, the cabbage generally takes 5-10 minutes to cook.
- The green beans will be ready after 5-15 minutes, depending on how you prefer them: crunchy or soft. If you prefer to cut them into pieces before boiling them, the time required will decrease.
- Broccoli cooks very quickly: it takes 3-4 minutes.
- The corn kernels from the cobs are ready after 5 minutes.
- Frozen vegetables of this type should be cooked in another way as boiling water could cause them to become soggy. If you still need to boil them, it should take a maximum of 3-5 minutes, depending on the vegetable in question, but the best thing to do is to follow the directions on the package.
- Do not accidentally drop vegetables into boiling water or they could splash and burn you severely.
Step 5. Wait for the water to boil again, then reduce the heat
The vegetables will bring down the temperature of the water, which will most likely stop boiling. Wait for it to come to a high boil again, then lower the heat.
To keep it from boiling, add only a small portion of vegetables at a time rather than soaking them all in water at the same time
Step 6. Put the lid on the pot, then test the consistency of the vegetables every 3-5 minutes
You can check their doneness by piercing them with a fork or knife.
Covering the pot with the lid and reducing the heat will prevent the water from boiling out
Step 7. Drain the vegetables when they have reached the consistency you like
As soon as they have reached your preferred doneness, drain them from the boiling water.
If you do not remove them from the water immediately they will continue to cook, risking becoming soggy
Method 3 of 4: Blanch the Vegetables and Stop Cooking with Frozen Water
Step 1. Put a pot full of water on the stove
Wait for it to come to a boil. The first steps to blanch the vegetables are the same as described above. Before boiling them in water, don't forget to wash, peel or cut them according to their characteristics.
- The amount of water must be sufficient to completely submerge the vegetables.
- This method can be used with almost any vegetable, even with tubers and roots.
Step 2. Dip the vegetables in boiling water, then reduce the heat
Carefully add them to the pot as soon as the water starts boiling briskly.
Use a heat-resistant spoon to slowly dip them into the water
Step 3. Stir with a wooden spoon until the vegetables are slightly fluffier or a brighter shade
A great way to tell if they are ready is to check if they have softened or if they appear a deeper color. Remember that they must remain firm enough while retaining some of their natural crunchiness.
- Blanching the asparagus takes only 2-4 minutes.
- Green beans and most cabbage varieties are ready after 3 minutes.
- Do not lose sight of the vegetables while they are boiling so as not to run the risk of overcooking them.
Step 4. Fill a large bowl with cold water and ice cubes
Immediately after you have drained the vegetables you will need to immerse them in ice water. The thermal shock serves to interrupt cooking and keep them crunchy.
Do not put the ice water bottle too close to the stove or the ice will melt
Step 5. Soak the vegetables in ice water immediately after blanching them
The cold will also stop cooking inside, preventing them from becoming soggy. Without this thermal shock internally they would continue to cook for a few more minutes.
If you want, you can use tongs or a slotted spoon to transfer the vegetables directly from boiling water to frozen water, without having to drain them
Step 6. Drain them from the frozen water and let them dry
When you are sure they have cooled down, you can drain them out of the water using a colander or colander. At this point they should be evenly cooked, but still pleasantly crunchy.
You can find kitchen tongs at kitchenware stores or in the supermarket's crockery department
Method 4 of 4: Boil the Vegetables in the Microwave
Step 1. Place the vegetables in a bowl that can be used in the microwave
After washing, peeling, or cutting them as needed, pour them into a container appropriate for this cooking method. Make sure it is free from metal parts and can withstand high temperatures.
- This method is one of the best for boiling frozen vegetables.
- When heated, some types of plastics may release harmful particles into food, putting your health at risk.
- The advice is to use a glass or ceramic bowl.
Step 2. Add some water to the bowl
A little is enough, the correct level is about 1/8 of the total capacity of the container. The water is used to produce the steam that will boil the vegetables.
You can use hot or cold water indiscriminately
Step 3. Cover the bowl with cling film and make holes for ventilation
They will need to be large enough and large enough to allow enough steam to escape. You can puncture the foil using a fork or knife.
Alternatively, you can place a ceramic plate on top of the bowl
Step 4. Cook the vegetables for 4-5 minutes on high heat
For this method it is essential that the microwave is equipped with a turntable. Using it will ensure that all the vegetables cook evenly. Set the oven on high power before setting the cooking time.
- Each microwave oven model has different power levels. This can affect the texture of the vegetables.
- The broccoli will be ready after 3-5 minutes.
- You can set a shorter cooking time and stir halfway through cooking to make sure the vegetables don't get too mushy.
Step 5. Lift the foil and mix the vegetables
If they are still hard, cover them again and turn the oven back on, but this time set the timer at 60-90 second intervals.
