A Glug of Oil

Easy and delicious recipes including midweek dinner ideas, English and world cuisine.

How to Keep the Colour in Cooked Vegetables

Preserve the colour of cooked vegetables.

Okay, I know this isn't anything new, but for anyone wondering how to keep vegetables looking bright, it's so very easy to do.

Cooked bright coloured vegetables in dishes.
This post may contain affiliate links, as an Amazon Associate, I earn a small commission from qualifying purchases but of course, at no extra cost to you.

Fantastic too if you're hosting a dinner party or cooking for a lot of people since you prepare and cook the veg in advance.

To be honest, this is what I do when cooking the Sunday roast (and there are only two of us), it's far less stressful I find as my kitchen is so tiny so at least I can clear away all those saucepans!

Nothing worse than soggy, dull-looking broccoli or green beans that aren't actually green anymore! Brussels sprouts are another example.

Follow my top tips and you'll never have horrid-looking veg again.

Basically, you just need a pick a pan that is big enough to hold the vegetables comfortably so nothing is crammed in and cook one type of veg at a time.

Let a saucepan of salted water come to a boil and once it's boiling rapidly carefully add the vegetables. Put on the lid, slightly on the tilt so it isn't completely tight.

Now I'm not giving exact cooking times here since you might be cooking more or less veg than I did and of course, the time depends on what you are cooking, for example, carrots will take longer than runner beans.

Just say we're talking runner beans, in around 6 to 8 minutes they should be cooked.  Remove one and have a taste.

Once they're cooked through, drain and run under very cold water till they are completely stone-cold - it's the cold water that stops them from cooking any further and locks in the colour. 

Cover and set aside - you can pop them straight into serving dishes if you have ones that can go in the microwave. Continue to cook the rest of your vegetables in the same way.

Bright coloured cooked vegetables in dishes.

When you want to serve them they need to be piping hot so here's what to do.

Since the veg are already cooked and they've been plated up, all you need to do is pop them into the microwave on high for a minute or two till they are piping hot.

Remember don't overdo it as they are already cooked! Or you can toss them in butter and a little oil into a very hot frying pan to heat.

No comments

Post a Comment

I love to hear from everyone so thanks for taking the time to comment. Please note comments containing links will NOT be published.