How to boil and steam 12 fresh vegetables

All types of seasonal vegetables benefit from blanching and steaming. When it comes to choosing between the two methods, remember that steaming is more gentle and better preserves the texture and color of the vegetables. Boiling is a more aggressive process and tends to break down the texture of the vegetables, which is desirable if you are making mashed potatoes or mashed potatoes. Here are specific instructions for boiling and steaming common vegetables:

Artichokes: Place artichokes next to them on a wooden cutting board. Using a sharp chef’s knife, cut about 1/2 inch from the top. Use scissors to snip off the sticky ends of each leaf.
Pull any very thick or hard leaves (but no more than 3 or 4) into the bottom of the artichoke. Place the artichokes in a deep bowl, covered with cold water. (It should fit snugly to prevent it from bobbing in the water.)
Add about 1 teaspoon of salt per liter of water plus some black pepper and juice of one lemon, and bring to a boil. Boil gently for 30 to 40 minutes, depending on size. When the artichokes are done, you should be able to pierce the bottom with a fork or pull off a leaf with ease.
Use tongs to remove the artichokes and drain them upside down on a plate or in a colander. Serve hot with lemon juice and melted butter sauce. Or soak them for several hours in a vinaigrette and serve at room temperature.

Asparagus: Cut off the thick, woody stalks at their natural breaking point. (If they are too coarse, use a vegetable peeler to remove some of the outer green layer on the thick end of each spear.) Rinse the stems under cold water or soak for 5 minutes if they look particularly sandy. Place the spears in a covered skillet in a single layer, if possible (and no more than two layers at all).
Add boiling water to cover and salt to taste. Cover and simmer gently until tender, about 8 minutes for medium spears. Cooking time varies with the thickness of the stems. Drain and serve immediately with butter, lemon juice, salt, black pepper and, if desired, grated Parmesan cheese.

Brussels sprouts: With a sharp paring knife, snip off the tough outer leaves and snip off a very thin slice from the end of the stem. Then cut an X at the end of the stem to ensure the stem and leaves cook evenly. Cook in a covered saucepan with about 1 inch of water for 8 to 10 minutes or until tender.
Test maturity by tasting. Drain and serve with about 1/4 cup melted butter mixed with the juice of half a fresh lemon and a pinch of salt.
To steam the Brussels sprouts, place the trimmed sprouts in a steaming basket over about 1 inch (2.5 cm) of boiling water. Cover the pot and steam for 8 minutes, depending on the size.

Cabbage: cut the head into quarters and cut the hard core. Add the quarters to a large saucepan of boiling, lightly salted water, cover and simmer gently for about 12 minutes. The cabbage should remain somewhat crisp.
To steam, place the quarters in a large deep skillet or saucepan with about 12 inches of water and cook, covered, over low heat until tender. Cabbage is also very tasty when cooked. Or cook it in your slow cooker with a little chicken broth and some diced pork.

Carrots or parsnips: Trim off the ends and peel them using a vegetable peeler. Place the cut into slices in a saucepan of lightly salted water to cover. Cover the pot and simmer gently for about 12 to 15 minutes for sliced ​​carrots or about 20 minutes for whole carrots. Or put them in a steaming basket and let them steam in a covered pot over about 1 inch of boiling water.
steamed carrot or parsnip slices in 5 minutes; Whole, large pieces, 2 to 3 inches long, need about 12 minutes. Serve with a butter sauce flavored with lemon juice and grated lemon or orange peel, or a melted butter sauce and chopped fresh dill.

Cauliflower: First, cut a whole head into florets, using your chef’s knife: cut the entire head in half, then separate the head into individual buds, or small bunches, reserving a few stems. Boil gently in enough lightly salted water to cover for 8 to 10 minutes, or until just tender. Adding the juice of half a lemon to the cooking water helps preserve the whiteness of the cauliflower.
To steam, place the florets in a steaming basket over about 1 inch (2.5 cm) of boiling water. Cover the pot and steam for 5 minutes or until desired doneness. Add the melted butter sauce, lemon juice, and chopped parsley.

Corn: Heat a large saucepan filled with just enough water to cover the corn, add the corn, cover the pot, and bring to a boil for 5 minutes. Lift with tongs and serve immediately with butter.
Do not peel or remove the ears from the refrigerator until you are ready to boil them. (The sugar in corn turns quickly into starch at room temperature. To retain the sweetness, keep the ears cool and cook the same day as you buy.)

Green Beans: Trim by cutting off stem ends. Add the beans to the boiling, lightly salted water to cover and cook for 8 to 10 minutes, or until tender. They should keep their light green color.
To steam, place a steaming basket over about 1 inch (2.5 cm) of boiling water. Add the beans, cover the pot tightly, and make sure they are cooked through after 5 minutes. Serve the hot beans with a simple butter sauce or toss them in a vinaigrette and let cool before serving.

Pearl Onions: Peel and boil in a pot covered with lightly salted water, covered, for 15 minutes or until softened but still firm. Don’t overcook it or it will fall apart. Serve drizzled with sauce or broth, or mixed with other vegetables.
Snow Peas: Rinse the peas, cut off stem ends, and lift string across the top to remove. Put them in the boiling water to cover and let them cook for two minutes. Strain them into a colander and add cold water to stop cooking and keep their green color.

Sweet Potatoes or Sweet Potatoes: Scrub and peel the potatoes using a vegetable peeler, trim off the pointed ends and cut out any bruised spots. (Cut very large sweet potatoes in half crosswise, or quarters.)
Place in a large saucepan, add cold water to cover the potatoes, cover the pot, and simmer for 35 to 40 minutes for whole potatoes or 20 to 25 minutes for potatoes cut into halves or quarters. Potatoes are tender when you can easily pierce them with a fork.
Don’t overcook it, or it will crumble in the water. Strain and cool slightly before peeling. Mash or serve large chunks with butter, salt, black pepper, and ground ginger or nutmeg to taste, if desired.

Yellow squash and zucchini: Scrub, clean, and trim ends. Cut into 1/2 inch thick circles. Place them in a steaming basket over about 1 inch (2.5 cm) of boiling water and steam in a covered pot for 4 minutes or until tender. These tender vegetables are also fried.
Fresh vegetables have more flavor and retain their nutrients better if you cook them only until they are soft or firm with the bite. B vitamins and vitamin C are water soluble and leach into the cooking water as vegetables cook, so keep the cooking liquid full of vitamins to add to other dishes you cook, such as soups and stews.