Jeni Wright, Eric Treuille, Le Cordon Bleu

Green 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
When boiled until just tender, green vegetables have a crisp bite, vibrant colour, optimum nutrients and the freshest flavour. If overcooked, they will turn drab and flabby.
  1. Bring a large pan of water to the boil. Add salt to taste, then the vegetables. Simmer uncovered until just tender, 1-4 minutes.

  2. Drain the vegetables and immerse in a bowl of iced water to refresh them. Drain and serve cold, or gently reheat with oil or butter.

© 1996 All rights reserved. Published by Le Cordon Bleu.