Boiling
Boiling brings out the natural flavour of vegetables. Root vegetables should be added to cold water and slowly brought to the boil. By contrast, green vegetables should be plunged into rapidly boiling water.
ROOT VEGETABLES
It is important to cook root vegetables evenly through to the centre. Undercooked, they will be hard, overcooked they may lose texture and flavour, and even become mushy. For best results, cut them into equal-sized pieces and simmer slowly.
1. Place vegetables in pan. Cover with cold water and add salt to taste. Bring slowly to the boil, then cover.
2. Simmer until tender, 12-20 minutes, depending on type. To test for doneness, pierce the centre of the root with the tip of a knife; it should meet no resistance.
GREEN VEGETABLES
When boiled until just tender, green vegetables have a crisp bite, vibrant colour, optimum nutrients and the freshest flavour. If overcooked, they will turn drab and flabby.
1. Bring a large pan of water to the boil. Add salt to taste, then the vegetables. Simmer uncovered until just tender, 1-4 minutes.
2. Drain the vegetables and immerse in a bowl of iced water to refresh them. Drain and serve cold, or gently reheat with oil or butter.
ASPARAGUS
Asparagus is boiled upright so the thick ends of the stalks cook in simmering water while the tender tips gently steam above. The steamer here is designed specifically for the job, but you can cook asparagus flat, in a deep sauté pan.
Stand asparagus bundles upright in steamer basket. Pour water 10 cm deep into the steamer, bring to the boil and add salt to taste. Place basket in steamer, cover and simmer until stalks are tender, 5-7 minutes. Lift the basket out of the steamer, drain the asparagus and serve with melted butter or hollandaise sauce.
MICROWAVE TIMES
The microwave cooks vegetables quickly with a minimum of water, so they retain nutrients, texture and colour. These cooking times for 225 g quantities are for 600-700 watt ovens set to 100% power. Allow 5 minutes standing time.
• BROCCOLI/CAULIFLOWER (FLORETS) 3½-4 minutes
• BRUSSELS SPROUTS 5 minutes
• CARROTS (SLICES) 5-6½ minutes
• FRENCH BEANS 6-7 minutes
• PEAS (SHELLED)/ MANGETOUTS 4-5 minutes
