Boiling Vegetables

The method and speed of boiling vegetables are all-important: green vegetables are cooked quickly, while roots must be simmered slowly. Plunging green vegetables into a large quantity of boiling salted water keeps cooking time to a minimum, and allows the vegetables to retain their color, texture and taste. Always boil green vegetables uncovered, so that volatile acids from the vegetables will not get trapped in the pan and cause discoloration. For root vegetables, heat must penetrate slowly to cook them through. Immerse the vegetables in plenty of cold water, then bring it to a gentle simmer.