Boil or steam?

Boiling or steaming? This guide helps you choose the right method for your vegetables.

Both methods are useful, but they give different results. The amount of water and the cooking time influence colour, texture and flavour.

Steaming vegetables

Steamed vegetables often keep a brighter colour and a firmer bite than boiled vegetables. Use only a little water and keep the lid on so the steam can do the work.

Boiling vegetables

Boiling is simple and effective when you need to cook larger quantities. Use enough water to cover the ingredients and avoid overcooking, which can leave vegetables soft and less flavoursome.

Blanching

Blanching means briefly cooking vegetables in boiling water and then cooling them quickly. It is useful for preserving colour and crispness before serving, freezing or using vegetables in another dish.