According to the Centers for Disease Control and Prevention, people who include plenty of fruits and vegetables in their diet lower their risk of developing illnesses such as heart disease and some types of cancer. This is a good reason to learn how to cook vegetables different ways and enjoy them more often. You can cook vegetables in soup or with pasta.
Boiling
Boiling fresh or frozen vegetables is one of the simplest ways to cook vegetables. Just fill a pot with water, bring the water to a rolling boil, put the vegetables in the pot, cook until fork tender and drain. Vegetables that can be cooked in this manner include broccoli, Brussels sprouts, cabbage, carrots, corn, peas, potatoes and dried beans. Potatoes should be cut into small cubes to reduce cooking time. Dried beans need to be soaked for about 8 hours, rinsed and thoroughly cooked in boiling water until they are tender.
Caramelizing
Caramelizing, or glazing, fresh vegetables is a process that entails placing vegetables such as carrots, turnips or onions in a pan to which you have added water, sugar and butter. To caramelize, or glaze, 1/2 lb. of carrots, turnips or onions, add 1/2 cup of water, 1/2 tsp. of sugar and 1/2 tbsp. of butter to a saucepan and simmer until the vegetables are tender and the liquid is thick.
Steaming
Steaming is a method of cooking that locks in flavor and moisture. Fill your steamer or pot with water and place the vegetables in a basket above the simmering water. Vegetables that can be steamed include fresh artichokes, asparagus, broccoli, green beans, Brussels sprouts, cabbage, carrots, cauliflower, corn, mushrooms, peas, peppers, potatoes and squash. Steam vegetables until tender. Some vegetables may take longer to cook than others, especially dense vegetables such as artichokes and Brussels sprouts.
Sauteing
Sauteing means cooking vegetables in a small amount of butter, margarine or oil. In a fry pan, melt butter, margarine or oil over medium-high to high heat. Add fresh cleaned, cut and trimmed vegetables and cook until golden brown. Note that if you sauté drained, precooked vegetables, you will only need to them vegetables until they are heated through.
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