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 liquid If possible reuse the liquid in soups and stocks Green - cook without a lid to allow acid to escape Red – 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