To prepare boiled vegetables to perfection, here are all the mistakes to avoid for an optimal result and to maintain the nutrients.
When you want to cook vegetables season and the goal is to make them he read we need to know what the mistakes not to be made to avoid ruining them. In fact, even if it seems like a banal operation, that of boiling, it must still be done in a certain way.
And since vegetables must never be missing in a healthy and balanced diet, it is also worth knowing how they should be cooked so as to keep their nutrients intact.
Therefore, enhancing the flavor of the vegetables when they are boiled is important so that they can also satisfy the palate. Let’s find out then what are the mistakes to avoid when cooking boiled vegetables.
Here are the mistakes to avoid with boiled vegetables
Boiled or boiled vegetables are a passe-partout for any occasion. However, not all vegetables are boiled well, in fact, some are not really suitable for cooking in immersion in water.
Many do not know that this type of cooking, however healthy it may seem, tends to to disperse many nutrients. So let’s find out what the mistakes to avoid when cooking boiled vegetables.
1) Boil all the vegetables in the same way. Not all vegetables lend themselves well to boiling. In fact, some tend to get damaged more than they should. Each vegetable has its own cooking methods. Let’s think of a vegetable rich in water such as courgettes that do not need a large amount of water. While chard or broccoli, as well as cabbage, require more. But let’s also think about spinach which can be left to dry directly in the pot without adding more water than the one left over from washing.
2) Overcook the vegetables. Many mistake the cooking times for boiled vegetables. Some just need to be blanched, and then you can eat them as they are with a light dressing. That way they won’t lose nutrients and they won’t get that unsightly texture.
3) Overcook the vegetables. On the contrary, there are some vegetables that if they remain slightly raw can even create discomfort to the digestive system. We think of potatoes, eggplants and green beans.
4) Insert all the vegetables cold. Not all vegetables need to be placed in cold water. This works for potatoes or legumes, in short, for all those vegetables that require slow and prolonged cooking. However, excluding peas and broad beans which, on the other hand, cook faster. But for those vegetables that instead need a short cooking, we start with hot water. In this case, let’s not forget that if the potatoes are already peeled and in pieces, you can start by immersing them in already boiling water.
5) Don’t consider the timing right. Referring back to points 2 and 3, each vegetable has its own boiling times and depending on the type, a more or less prolonged time will have to be considered in order to avoid serving them raw or on the contrary undone. In general, the vegetables that cook in 10-15 minutes are chard, broccoli, cauliflower, Brussels sprouts and pumpkin. Even faster we find spinach which takes 5 minutes, peas from 8 to 12 minutes, while from 15 to 20 minutes green beans, chopped fennel, potatoes already cut and peeled, and courgettes. Slower, with times from 20 to 40 are the artichokes, while the carrots from 20 to 30 minutes, but cutting them into slices will speed up everything very much. Finally, the whole potatoes take from 30 to 40 minutes and to finish the beets from 30 minutes to an hour.