Dishes made from vegetables satisfy the body's need for useful substances. The vitamins, minerals, vegetable and dairy fats, carbohydrates and proteins contained in fresh vegetables are a guarantee of complete nutrition.
The coloring, aromatic and flavoring substances in them stimulate appetite and aid digestion and absorption of food. Vegetables can be boiled, roasted, fried or stewed. The useful content is best preserved in boiled vegetables.
How to boil vegetables
Boiled vegetable dishes have their own aroma, taste and texture. They are seasoned with butter or olive oil, as well as with various dressings and sauces. All kinds of potatoes, carrots, cabbage, green peas, green beans, beets, asparagus and others are boiled.
All vegetables are boiled in salted water. Exceptions are green peas and beets. They are salted after boiling.
Boiling can be done if the vegetables have not been cleaned of their skin or peel. Potatoes, carrots, beetroot are among those that can be boiled without cleaning. They are put in cold salted water and boiled. After boiled, the skin is removed while still warm.
Vegetables that should be cleaned and prepared for boiling are spinach, green beans, peas, cabbage and others. They are placed in boiling water and can be boiled with the lid open or covered.
If different types of vegetables are boiled at the same time, those that cook the slowest are put in first, and the others are added at a certain time. Therefore, it is necessary to know which vegetables and how much boiling time they need to reach readiness during this heat treatment.
How Long are Different Vegetables Boiled for?
Beetroot - this vegetable is boiled the longest. It takes 40-50 minutes, and it must be peeled and cleaned beforehand. It is placed in boiling water that is not salted. During boiling, the water should completely cover the vegetable. Salting occurs when the vegetable is already ready for consumption.
Fresh Cabbage - it takes 15-20 minutes to cook after it's already chopped.
Broccoli - it only needs 5-7 minutes in a small amount of water in which salt has been previously added. Frozen ones are boiled for 10-12 minutes after the water is already boiling.
Cauliflower - requires 10-15 minutes after it is broken down into florets. If it will then be fried, the boiling time is reduced to 7 minutes. Frozen cabbage is boiled for 15-17 minutes without previously defrosting.
Brussels sprouts - it takes 5-7 minutes to boil if fresh and 10-12 minutes if frozen.
Carrots - they are among the vegetables that are boiled relatively long, 20-25 minutes. It is good to peel them after boiling to preserve more of their beneficial ingredients.
Spinach - it is one of the fast-boiling vegetables, it is ready in just 3 to 5 minutes. Frozen is ready in 3 to 7 minutes after boiling the water.
Pumpkin - must be boiled for 20 minutes in salted water.
Potatoes - need 20-25 minutes if they are whole and unpeeled, and if they are peeled and cut into pieces, they are ready in 15 minutes. They are boiled in salt water.
Green beans - also belong to vegetables that boil quickly, in 4-5 minutes, frozen - in 5-7 minutes. Salt is added during boiling.