Cooking Vegetables

Most vegetables are served cooked

Softens vegetables

Intensifies the flavor

Properly done maintains nutrients

Dry Heat Methods of cooking

Grilling and broiling

Cooks quickly under very high heat. The heat caramelizes the vegetables, giving a pleasing flavor.

Potatoes, tomatoes, squash, eggplant

Baking

Vegetables are cooked at a lower temperature for a long period of time.

Root vegetables

Sauteing

Vegetables cook in a small amount of butter or oil.

Heat is very high so the vegetables cook quickly.

Color stays bright.

Mushrooms, squash

Deep -frying

Vegetables are coated in batter then submerged in hot oil

Potatoes, cauliflower

Cooking with moist heat

To retain nutrients, cook for the minimum amount of time needed in a small amount of liquidIf possible reuse the liquid in soups and stocksGreen - cook without a lid to allow acid to escapeRed – cook covered and may need some acid added to the liquid

Blanching

Used to remove the skins from vegetables

Involves plunging vegetables into boiling water briefly, then immediately into cold water to stop the cooking process

Used to increase color and flavor before freezing

Tomatoes

Steaming and Simmering

Placing vegetables above boiling water or in a small amount of water

End result is soft, colorful, flavorful vegetables

broccoli, green beans

Poaching and Braising

Cook in just enough simmering liquid to cover the food for a long period of time

The liquid is saved and served with the vegetable

cabbage, leeks, onion

Parboiling

Used to partially cook vegetables before another method of cooking

Helps to remove strong flavors

Root vegetables, cabbage