Seven Tips For Cooking Really Scrumptious Veggies

Inarguably the most underrated and often overlooked food group is vegetables. Despite the numerous benefits they confer in achieving optimal health and maintaining a balanced diet, only 1 in 10 American adults get enough vegetable intake, according to the Centers for Disease Control and Prevention (CDC).

So why do so many people refrain from eating veggies? The answer is simple: they don’t taste good. Funnily enough, the reason behind their subpar taste is improper cooking. Therefore, if you want to master cooking scrumptious veggies, read the tips below and make full use of them next time you cook some greens for your family.

Sauté vegetables properly 

Sautéing is a popular cooking technique, similar to frying, in which a light amount of oil or fat is used in a shallow pan to which food is added and tossed around gently. The final product is lightly browned vegetables that are crunchy and soft on the outside.

To master sautéing, avoid overcrowding the pan at all costs since soft vegetables like tomatoes and mushrooms release water as they cook, making them mushy. Remove the veggies as soon as they turn lightly brown while retaining their bright color. You can find several recipes online, such as this sauteed asparagus recipe, to cook absolutely divine sautéed veggies to serve and eat on the dinner table.

Bring out the grill 

Your kitchen or backyard grill need not be reserved for various cuts of meats. Instead, vegetables like potatoes, bell peppers, zucchini, and carrots can be charred on the grill to perfection.

The method for grilling vegetables varies depending on their class and kind, but a few universal tips can be followed no matter the veggie in question. Firstly, oiling is essential. Opt for heat-stable oil, and coat the veggies lightly before adding them to the grill. Add more oil to finish them, and remember to salt them too. Secondly, correctly placing the vegetables on the grill is also important. While larger veggies like roots and potatoes can be placed directly, smaller ones can be placed onto a skewer or wrapped into a well-oiled foil packet.

Grilling time also varies based on the size of the veggies. Bite-sized vegetables may require lesser time, while larger ones may need to be pre-boiled or brined before being grilled to ensure they are cooked thoroughly.

Roast like a pro 

Roasting is one of the best methods of utilizing vegetables piling up in your fridge. They serve as great sides to any main course, add a delightful crunch to salads and wraps, and can even be consumed independently, especially by people on a diet.

To correctly roast your vegetables of choice, know their density. Dense, low-moisture vegetables like roots need to be cooked for a longer time at low heat, while moisture-rich vegetables like eggplant or zucchini need to be cooked at a higher heat for a shorter time. Knowing the density of your veggies will help you set the oven temperature and timer correctly. Don’t forget to drizzle them with oil, seasoning, and herbs.

Some things to avoid are lining your sheet pan with parchment paper or foil and using a deep sheet pan instead of a shallow and wide one, as both of these actions will make your veggies soggy instead of crispy.

Even steamed veggies can taste good 

Perhaps the least appreciated form of cooked vegetables is steamed veggies, which are often soggy and bland. However, you can prevent this outcome with just a few changes to your steaming routine.

Start off by setting an accurate timer for your vegetables. The reason why vegetables end up soggy is over-steaming. Generally, soft vegetables take around 5-10 minutes to boil, while hard ones like roots may take up to 20 minutes. Therefore, set timers accordingly and get the veggies out of the steamer before they turn to mush. Investing in the right steaming equipment, such as a collapsible steamer basket or trays, will work wonders for your steaming needs.

Make and store vegetable stock 

Not only is this another great way of emptying the fridge and utilizing any veggies that are soon to go bad, but it also adds five stars to any dish it is added in. This versatile broth can contain any vegetable part, from its stalk and stem to its pulp and everything in between.

Simply throw in any such parts of your vegetables of choice into a stock pot, with onion, garlic cloves, celery, and fresh herbs being essential. Then add water to the pot until all the produce is submerged and sprinkle in salt. Bring the concoction to a boil and lightly simmer for over an hour to concentrate the flavors.

The final step is to drain all the veggies, filter the stock, and store it appropriately. This delicious and highly flavorful broth is a great addition to heartier dishes like soups, sauces, and casseroles, packing them with zest and aroma.

Make use of frozen vegetables

Unfortunately, not all vegetables can stay in season throughout the year. The perfect alternative to this is frozen vegetables, which are picked at peak freshness and preserved. These are sold in supermarkets and stores year-round, making the cooking process a lot easier.

Most frozen vegetables come chopped, washed, and ready to be cooked. You can either simmer them in a pan, add them to your steamer, or plop them into a stew to add color and crunch while significantly reducing cooking time and gaining essential vitamins and minerals.

Season generously 

No matter the cooking technique you use to prepare your vegetables, they will remain underwhelming if they are not seasoned properly. Even the most popular seasoning, salt, has a certain way of being added to vegetables to ensure the best taste.

Once again, the density of vegetables is at play. For delicate produce high in water content, it is advised against salting right away to avoid caramelization. Instead, such veggies should be salted at least 10 minutes before cooking time to draw out excess moisture or salted after cooking. On the other hand, denser, drier items like root vegetables should be salted earlier in the cooking process to absorb the seasoning better.

Aside from salt, paprika, cumin, oregano, chili powder, and curry powder are great seasonings to add to veggies. At the same time, cilantro, basil, dill, and mint are excellent herbs to elevate the flavor of both cooked and raw vegetables.

Conclusion 

With the availability of various foods packed with flavor and zest, vegetables are often placed on the back burner. However, this doesn’t have to be the case. These nutrient-rich crops cultivated from the soil have much to bring to your dining table and health if cooked with love and attention. By adopting the right cooking techniques, adhering to the pro tips, avoiding the don’ts, and seasoning to perfection, vegetables will become a hit food item in your home.