How to Cook Vegetables

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Generally speaking, the cooking of vegetables make them lose vitamins, minerals, colors and flavors. Some do better than others. For example, the antioxidant content of green beans, beets, garlic, artichoke, celery, and carrots can be retained or even increased with most cooking methods.
Nowadays,
Cooking them light
To retain their bite
Is considered right
Most leaf greens, brassicas, pods and seeds and stalks and shoots will take about five minutes to boil, about twice as long to steam.
Roots, tubers and squashes (but not zucchini (courgettes), which cook very quickly) will normally take 10-20 minutes to boil, depending on their size, and slightly longer to steam.

How to cook vegetables fast and healthy.

Steaming

Because steaming is fast, it preserves nutrients reasonably well. If you don't have a steaming basket, fill a pot with vegetables and add about 1 1/2 inches of water and cover. If you wish flavor the steaming liquid with herbs or spices, which will mildly infuse into the vegetables. Simmer until the vegetables are tender. Don't let the water evaporate...add more water if it gets too low.

Boiling

Most vegetables can be boiled, in water or other liquid, but some vegetables such as aubergines, tomatoes or peppers are much tastier fried, roasted or grilled. Cook green vegetables in already boiling, salted water without a lid. For most root vegetables start them in cold water and bring to the boil with a lid on. For leafy greens and brassicas add them to already boiling water and cook without a lid.

Roasting

Roasting is a good way as it preserves the vitamins, flavors and minerals. In a large bowl, cover sliced vegetables with olive oil. Add garlic powder, onion powder, salt and pepper. Place them on a cookie sheet and roast them in the oven at 350 F (180C / Gas Mark 4)

Stir-Frying

Stir-frying is also good.
Sliced vegetables are put in a skillet (frying pan) covered at the bottom with any liquid for cooking such as chicken broth or a broth made from stir-fry seasonings.
Constantly stir the vegetables until they are crispy and glossy.

Crock Pot

Wash and trim the vegetables and put into the crock pot still moist
Drizzle about 1 Tbsp of olive oil over the top and a pinch or two of salt and pepper
Toss with your hands to coat vegetables evenly with oil and spices
Cover and cook on low for 4 hours, high for 2-3 hours. Stir every hour or so and check vegetable tenderness.

How to Cook Fresh Asparagus




These are the sections coming soon
How to Cook Pumpkin
How to Cook Red Beans
How to Cook Artichokes
How to Cook Tofu
How to Cook Corn on the Cob
How to Cook Yams...Sweet Potatoes
How to Cook Spinach





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