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Vegetables, cooking methods


Cooking vegetables: the importance of vegetables is well known; they have a high intake of vitamins, mineral salts, fiber and active molecules particularly useful for our body. Thanks to their versatility they can be fried, breaded, battered, steamed, boiled, grilled or baked, etc. Once cooked, some vegetables become more digestible and hygienically safer, while others risk losing their most precious substances with cooking, thus defeating most of our attention in the kitchen. The healthiest cooking method is steamed: the vegetables cook leaving all the nutritional properties and their natural flavor intact. Below are other cooking methods to cook vegetables in a healthy way

Cooking vegetables in foil
Do you own a fireplace? In this case it will be easy for you to delight your guests on a special occasion, cooking vegetables under the ashes: just season the vegetables, (if you want you can enrich them with cheese) wrap them with aluminum foil then place the foil in a corner of the fireplace completely covered with ashes and embers, letting them cook slowly. In this way you can prepare potatoes, onions, mushrooms, onions, courgettes or mixed vegetables in foil.

Cooking vegetables in the oven
Baking is a light and easy way to cook vegetables. The preparation is very simple, you will have to clean the vegetables, cut them into cubes and arrange them in a baking dish, adding oil, salt, pepper, rosemary and a chopped onion. Cover the pan with aluminum or parchment paper and bake at 200 ° C for about an hour. Since the cooking time varies from vegetable to vegetable, before finally taking the vegetables out of the oven, check with a fork that they are all soft.

The vegetables can also be au gratin, just add a sprinkling of breadcrumbs to the vegetables and cook au gratin with the grill for about ten minutes of cooking without, however, covering with aluminum foil or baking paper.

Cooking vegetables, useful information

  • Before being cooked, the aubergines must be deprived of the bitter liquid: for the procedure, just put the slices already cut under the salt for about an hour with a weight on them.
  • There are vegetables that must be peeled before being cooked: this is the case of carrots, potatoes, onions, cucumbers, squash.
  • Tomatoes can be cooked and eaten whole but it is preferable to remove the skin: just leave them for an hour in a bowl with very hot water

You can cook vegetables in a pan without using oil, it becomes a dish that is very low in calories but nutritious at the same time: just put the vegetables in a non-stick pan, add some spice and a finger of water. Cook over low heat with a lid and stir occasionally with a wooden spoon.



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