Boiling

As a general rule, if the vegetable grows above the ground place into boiling water, if it grows below the ground, begin cooking in cold water.

Cold water start:

Beetroot, celeriac, carrots, kumara, parsnips, potatoes, swedes, turnips, yams

  • Wash vegetables and cut into pieces about the same size.

  • Place vegetables in a saucepan, add enough salted water to cover.

  • Place lid on saucepan, bring to the boil as quickly as possible, reduce heat and simmer gently until tender when tested with a skewer, point of a knife or fork.

  • Always simmer vegetables as vigorous boiling will cause some vegetables to break up.

  • Add extra boiling water if necessary.

  • Drain and serve.

Boiling water start:

Asparagus, bok choy, broad beans, broccoli, Brussels sprouts, cabbage, cauliflower, green beans, kale, kohlrabi, leeks, peas, silverbeet, spinach, sweet corn, pumpkin

  • Wash vegetables and cut into pieces about the same size. Slice a cross in the base of Brussels sprouts, and slice cauliflower and broccoli into florets. Husk sweet corn and cut in half or leave whole.

  • Place 2-3 cm of lightly salted water in a saucepan and bring to the boil.

  • Carefully add vegetables. If vegetables are not just covered with water, add more boiling water.

  • Cover with a lid, quickly return to the boil, reduce heat and simmer gently until vegetables are tender. Drain and serve.

  • If the water evaporates, add extra boiling water.

  • Cook green vegetables without a lid for vibrant colour.

  • Always simmer vegetables as vigorous boiling will cause some vegetables to break up.

  • Add extra boiling water if necessary.

  • Drain and serve.

Cooking times will depend on the size and density of the vegetable:


3-5 minutes for leafy vegetables, e.g. bok choy, cabbage, kale, spinach, silverbeet.

8-10 minutes for firmer vegetables, e.g. broccoli, beans, Brussels sprouts, cauliflower, leeks, peas, sweet corn.

12-15 minutes for harder vegetables, e.g. carrots, parsnips, pumpkin, turnips, yams.

18-20 minutes for starchy vegetables, e.g. kumara, potato, swede