How to Preserve the Colour in Vegetables
Say goodbye to grey-coloured green beans or broccoli - it's really easy to avoid.
Fantastic too if you're hosting a dinner party or cooking for a lot of people since you can prepare and cook vegetables in advance.
To be honest, this is what I do when cooking the Sunday roast (and there are only two of us), it's far less stressful I find.
Our kitchen is so tiny, so this way at least I can clear away all those saucepans!
Nothing worse than soggy, dull-looking broccoli or green beans that aren't actually green any more! Brussels sprouts are another example.
Follow my top tips and you'll never have horrid-looking veg again!
Pick a pan that is big enough to hold the vegetables comfortably so nothing is crammed in, and cook one type of veg at a time.
Let a saucepan of salted water come to a boil and once it's boiling rapidly, carefully add the vegetables.
Put on the lid, slightly on the tilt so it isn't completely tight.
I won't give exact cooking times, as you might be cooking more or less veg than I did.
Plus, of course, the time depends on what you are cooking, for example, carrots will take longer than runner beans.
Just say we're talking runner beans, in around 6 to 8 minutes they should be cooked. Remove one and have a taste.
Once they're cooked through, drain and run under very cold water till they are completely stone-cold.
It's the cold water that stops them from cooking any further and locks in the colour.
Cover and set aside - you can pop them straight into serving dishes if you have ones that can go in the microwave.
Continue to cook the rest of your vegetables in the same way.
When you want to serve them, here's what to do
As the vegetables are already cooked, all you need to do is pop them into the microwave on high for a minute or two till they are piping hot.
Remember, don't overdo it as they are already cooked!
Alternatively, you can toss them in butter and a little oil into a very hot frying pan to heat.
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How to Keep the Colour in Cooked Vegetables
Ingredients
- Freshly prepared vegetables of your choice - such as green beans, carrots, and brocolli.
Instructions
- Pick a saucepan that's big enough to hold the vegetables comfortably so nothing is crammed in and cook one type of veg at a time.
- Bring a saucepan of salted water to a boil and once it's boiling rapidly carefully add the vegetables. Put on the lid, slightly on the tilt so it isn't completely tight.
- There's no point in giving exact cooking times as you might be cooking more or less veg than I did. Plus the time depends on what you are cooking, for example, carrots will take longer than runner beans.
- Once your vegetables are cooked, drain and run under very cold water till they are completely cold the drain again. It's the cold water that stops them from cooking any further and locks in the colour. Once drained, cover with cling film and set aside. You can put them straight into serving dishes if you have ones that can go in the microwave.
- Continue to cook the rest of your vegetables in the same way.
- As the veg is already cooked, all you need to do is pop them into the microwave on high for a minute or two till they are piping hot. Remember, don't overdo it as they are already cooked!
- Alternatively, you can toss them in butter and a little oil into a very hot frying pan to heat.
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