Basic Method for Parboiling Green Vegetables

Preparation info
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Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

Parboiling means to cook quickly in plenty of boiling water, usually salted to bring out flavor and uncovered. This method preserves color and crunch. The disadvantage? Nutrients are leeched out into the cooking liquid—so you may want to hang onto the liquid for soups, stews, sauces, or whatever. While this recipe is for green beans, it is a basic method that can be used for many other green vegetables; some specifics follow