Preparing & Cooking Vegetables

Washing

Wash thoroughly, scrub unpeeled vegetables, rinse leafy greens in cold water, drain and refrigerate

Soaking

Do not soak long; soak cabbage/broccoli/cauliflower to remove insects; soak limp vegetables briefly to restore crispness

Peeling and Cutting

Peel thinly; cut uniformly; treat browning vegetables with acid or water; save trim for soups and stocks

Boiling

Fast and easy; use little water; avoid overcooking to retain vitamins and flavor

Steaming

Best for retaining flavor, color, nutrients; use a steamer or steam in own juices

Blanching

Softens vegetables, removes raw edge, loosens skins, destroys enzymes before freezing

Roasting

Intensifies flavors, caramelizes sugars, creates crisp outside and tender inside

Stir-frying

Cooks quickly with little oil; retains texture and taste

Grilling

Cooks with direct heat; produces crisp coating and tender center