Jean Troisgros, Pierre Troisgros

Cooking Green Vegetables

Cuisson des légumes verts

Appears in
top 1000The Nouvelle Cuisine of Jean and Pierre Troisgros
The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

  • About
Here we give you the basic rules for the successful cooking of French beans, peas, spinach, asparagus tips, etc. You probably need no reminder that they should remain slightly crisp under the teeth and that prolonged cooking ruins their flavour, texture and colour.
  1. Use a copper saucepan, preferably untinned, or failing this, a stainless steel pan.
  2. Plunge the vegetables into a generous quantity of boiling water, salted with 10 g (¼ oz) salt per litre (1¾ pints).
  3. Never cover the pan.
  4. Keep the water boiling rapidly throughout the cooking time.
  5. Drain the vegetables the moment that they are cooked, give them their appropriate seasoning and serve them at once.