Jeni Wright, Eric Treuille, Le Cordon Bleu

Root Vegetables

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
It is important to cook root vegetables evenly through to the centre. Undercooked, they will be hard, overcooked they may lose texture and flavour, and even become mushy. For best results, cut them into equal-sized pieces and simmer slowly.
  1. Place vegetables in pan. Cover with cold water and add salt to taste. Bring slowly to the boil, then cover.

  2. Simmer until tender, 12-20 minutes, depending on type. To test for doneness, pierce the centre of the root with the tip of a knife; it should meet no resistance.