This may seem basic BUT sometimes we all need to go back to basics! And we certainly all need more veggies in our life, they are low calorie, and full of fiber. So, the easiest way to cook most vegetables, is blanching, or briefly boiling in water. It keeps veggies crisp if you do it right and doesn’t add any fat and preserves nutrients.
Step by step veggie blanching:
1. Cut your raw veggies in the sizes you want them. The smaller you cut them the less time they need to cook.
2. Put different veggies in different bowls. The harder the vegetable is, the more time it will take to cook. So if you are doing cauliflower and broccoli, for example, you want to cook the cauliflower for a couple minutes before adding your broccoli.
3. Boil a big pot water and add a little salt.
4. Add your vegetables. Stir occasionally and watch! Green veggies will turn bright green. You may want to stick a knife in one or try it. You want them to be crisp tender but not overcooked.
5. Pull them out and drain. Make extra and you are set for the week! Serve plain or with Shred and Sparkle Vinaigrette, or you could sprinkle with a little garlic salt.
Approximate cooking times for basic veggies:
Cauliflower, 7-8 min
Broccoli, 4-5 min
Carrots, 8-10 min
Peas, 2-3 min
Potatoes, 10-12 min
Zucchini, 4-5 min