Retaining the colour in cooked greens and vegetables is really easy to do. Say goodbye to grey-coloured green beans or broccoli!
It’s perfect for hosting a dinner party or cooking for a crowd, as you can prep and cook the vegetables ahead of time.
Honestly, when it’s just the two of us, this is how I cook the Sunday roast—it makes the whole process so much less stressful.
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 anymore! Brussels sprouts are another example.
Follow my top tips, and you'll never have horrid-looking veg again!
Choose a pan large enough to fit the vegetables comfortably without crowding, and cook each type of vegetable separately.
Bring a saucepan of salted water to a rapid boil, then gently 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.
Of course, the cooking time depends on what you’re making—for instance, carrots take longer to cook than runner beans.
If we’re talking runner beans, they should be cooked in about 6 to 8 minutes. Just take one out and give it 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're ready 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 since they’re 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
Say goodbye to dull-coloured veg!
Ingredients
- Freshly prepared vegetables of your choice - such as green beans, carrots, and broccoli.
Instructions
- Choose a saucepan large enough to fit the vegetables comfortably without crowding, and cook each type of vegetable separately.
- Bring a saucepan of salted water to a rapid boil, then carefully add the vegetables. Cover with the lid, leaving it slightly ajar so it’s not completely sealed.
- There's no sense in giving exact cooking times since you might be preparing more or fewer vegetables than I did. Cooking time also depends on what you're making—for instance, carrots take longer than runner beans.
- Once your vegetables are cooked, drain them and rinse under very cold water until completely chilled, then drain again. The cold water stops them from cooking further and helps lock in their colour. After draining, cover with cling film and set aside. If you have microwave-safe serving dishes, you can place them directly in those.
- Continue cooking the remaining vegetables in the same manner.
- As the vegetables are already cooked, all you need to do is pop them into the microwave on high for a minute or two until 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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