I’m sure you boil vegetables a few times a week but did you know …
Boiling Root Vegetables:
When boiling any kind of root vegetable such as potatoes, carrots, butternut, parsnips, turnips etc – always submerge your vegetables in cold (tap) salted water and then bring to the boil. This allows the heat to penetrate and cook your vegetables evenly, resulting in a smoother, creamier end result!
Boiling Green Vegetables:
Green vegetables such as broccoli, spinach, cabbage, peas etc – should be cooked quickly – Plunging them into large quantities of salted boiling water keeps cooking time to a minimum and allows the vegetables to retain their colour, texture and taste. Green vegetables must always be boiled uncovered – allowing volatile acids to escape which could otherwise effect their colour, texture and taste