How to Cook Veggies You Will Actually Want to Eat
We all know vegetables are healthy and something you should eat every day. But, let’s be honest, they can get a little monotonous, especially when they are prepared the same way time after time. These five ways to cook vegetables prove that just because you want to eat healthily does not mean you need to eat boring.
Marinate
Marinating infuses vegetables with flavorful ingredients like herbs, spices, vinegar, and oil before you even start cooking them. This method of cooking also renders them so tender. Plus, any leftover liquid can be drizzled over a finished dish or boiled down to create a glaze.
How: Toss cut-up vegetables in a marinade. Let sit at room temperature for at least 30 minutes or refrigerate for a few hours or overnight. Cook or enjoy raw.
Puree
This creamy take on vegetables can go sweet or savory while providing a new texture to experiment with. Root vegetables, like beets, parsnips, carrots, and celery root will give you the thickest, heartiest results.
How: Roast, steam, grill, or poach your vegetables until they are very tender; reserve cooking liquid if applicable. Puree in a blender or food processor until smooth. Thin with stock, water, cider, or cooking liquid. Blend in a healthy oil, like olive or coconut, and season with salt and pepper.
Roast
The dry, high heat from the oven concentrates the natural sugars in veggies by drawing out liquid. This results in the vegetables tasting sweet and buttery. Roasting also creates a brown crust on the outside while keeping the inside tender and moist.
How: Toss small whole or cut-up vegetables in salt, pepper, any other seasonings of your choice, and oil and spread in a single layer on a rimmed pan. Roast at 375 F until browned and tender.
Sear
If you want to lightly brown your vegetables while cooking them through quickly, stove-top searing in a little oil is the best way to go. This method will add a subtle smokiness that permeates the vegetable to its core. Asparagus, broccoli, and hearty, leafy greens work well with being seared because it concentrates their essence.
How: Heat a cast-iron or nonstick skillet over medium-high heat. Then add a high-heat cooking oil like refined avocado or grapeseed. Add just enough sliced vegetables to not overcrowd the pan, which would cause them to steam instead of sear. Sear until tender and browned on both sides. Season with salt, pepper, and any other seasoning you may want.
Caramelize
Coaxing the natural sweetness out of vegetables is as easy as simmering them with a bit of honey, agave, or maple syrup until they are shiny and glazed. Starchy vegetables work well, like sunchokes, beets, carrots, celery root, turnips, and sweet potatoes. Bok choy, radishes, tomatoes, brussels sprouts, and radicchio could make for a delicious treat as well.
How: Heat butter or oil in a large pan over medium heat. Add sliced or small whole vegetables and cook, stirring often, until soft and slightly brown. Add a naturally sweet liquid like cider, honey, fortified wine, maple syrup, or balsamic vinegar, and cook until the vegetables are glazed. If you notice the pan starting to dry out, add a splash of water.