What’s the best way to cook frozen and fresh vegetables?
Should you put them in water and then heat it or bring the water to a boil and then add the vegetables?
If you’re cooking vegetables in water, heat the water first. It’s more energy efficient to heat water with the lid on, and you get an instant shock of heat when you add the vegetables.
Frozen vegetables are already going to be a little soft, so you don’t want to overcook them or make them soggier.
For fresh vegetables, skip boiling or steaming. Roasting or pan-braising will give you more flavor and will keep you from pouring out vitamins with the cooking water.
To roast fresh vegetables, cut them into uniform chunks, toss them with a little olive oil and coarse salt, spread them on a baking pan and roast them, either low and slow at 325 degrees or faster at 375 degrees.
For pan-braising, cut the vegetables however you want to serve them. Place them in a shallow pan with a small amount of water, maybe ¼ cup, and a tablespoon or so of olive oil.
Cook them 5 to 10 minutes with the lid on (the time depends on the denseness of the vegetable). Take the lid off and continue cooking until the water cooks away and you’re left with a sauce from the oil and vegetable juices.
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