Perfectly Boiled Vegetables
How many times have you boiled your fresh vegetables, only to watch their beautiful, vibrant color fade to a dull green? Achieving that perfect, brilliant shine you see in restaurants is easier than you think, and it doesn't require any fancy equipment.We're sharing a simple, uncomplicated method to ensure classics like carrots, peas, and broccoli remain crisp-tender and beautifully colored, ready to star in your salads or serve as an elegant, flavor-packed side dish alongside baked meats or chicken.All you will need is a small pot of boiling water and two unexpected pantry staples, a touch of sugar and a knob of butter. These additions are the secret to locking in both the vegetable's natural sweetness and its stunning, brilliant color!
Ingredients
Equipment
Instructions
Prepare the Boiling Liquid:
- Bring a generous amount of water to a rolling boil in a pot or saucepan.Water
- Add a pinch of salt, the sugar, and the butter to the boiling water.Pinch Salt, ½ Tsp Sugar, ½ Tbsp Butter
Boil the Carrots:
- Add the sliced carrots to the boiling water mixture.Carrots
- Boil for exactly 5 minutes.
- Using a slotted spoon, immediately remove the carrots from the boiling water.
- Drain thoroughly and set aside to cool completely.
Boil the Broccoli:
- Return the remaining water to a rolling boil.
- Add the broccoli heads (florets) and boil for 4 to 5 minutes until bright green and crisp-tender.Broccoli heads
- Immediately remove the broccoli from the water.
- Drain thoroughly and set aside to cool.
Boil the Peas:
- Return the water to a boil one last time.
- Add the frozen peas. Boil for 3 to 4 minutes.Peas
- Immediately remove the peas, drain thoroughly, and set aside to cool.
Nutrition
Video
Notes
- You can use an ice bath for your veggies once removed from the boiling water. Soak the vegetables in the iced water for 2 minutes, then remove and drain them.
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