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Boiling Vegetables
Appears in
By Anne Willan
Published 1989
Boiled vegetables, always versatile, may be served plain, sautéed in butter, or with a sauce; they may be puréed or added warm or cold to a salad. Boiled vegetables turn up in crêpes and terrines as well as in savory pies. They are the basis for many soufflés, soups and stews, and are an integral part of French pot au feu and American boiled dinner. They also make excellent salads on their own, such as potato, green beans or beet with vinaigrette or mayonnaise.
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.