You shouldn't boil vegetables to death, but there are some vegetables you don't want to eat completely raw either? So how should they be prepared? Above all, how long does it take for them to be cooked?
Steaming – a gentle method
The best way to prepare vegetables is by gentle steaming. To steam, you need a pot with a lid and a steamer insert that keeps the food away from the water below. Such inserts are available as wire or metal baskets, or in the Chinese tradition, made of bamboo. Pour only a little water into the pot below; it should not be able to reach the food even when boiling. The pot must also seal well so that the air inside becomes saturated with steam.
Because with most types of vegetables, boiling can result in the loss of over half of the vitamin C content: Green vegetables suffer the most from boiling. If you let them bubble in a pot for about 20 minutes, up to 75% of the vitamin C is lost! On the other hand, if you steam them for 5 minutes, there is a loss of only 25% of the vitamin C. Furthermore, you should also switch to steaming for root vegetables; steaming results in a vitamin C loss of 28%, while boiling reduces it to 48% less. Even potatoes with their skins on should not be boiled, as 30% of the healthy vitamin is lost here.
There are also special pots for steaming: these are called steam cookers and can be purchased, for example, on Amazon: Steam cookers on Amazon
Extra tip:When steaming, you should distinguish between winter and spring vegetables. Winter vegetables take about 10-15 minutes to cook. Spring vegetables, on the other hand, only take about 3-6 minutes.
Photo by Janine, meinhaushalt.at
Read also: Buy organic fruit and vegetables in the Marchfeld region
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