can you boil root vegetables

While boiling vegetables can be delicious, I get it if you have a little PTSD from them. The thought of a boiled Brussels sprout still makes me nauseous.

But what if I told you there’s a better way? I’ve learned a new technique for boiling vegetables from the folks at Milk Street. It will make you forget about the bland boiled veggies of your childhood.

Here’s the gist. You create an aromatic base, add your veggies, and then pour in your water. But not a lot of water. Not even enough to cover all of your veg. 😲 Did I pique your interest?

Let’s dive into it! 🏊 Actually, let’s not. Because you know it’s gonna be hot. And shallow too. Yeah, since there’s not a lot of water in the pan. And it’s boiling… Get it?!?! Okay moving on.

Root vegetables add flavor, nutrition, and bulk to soups and stews. When cut into bite-size pieces most root vegetables take about 20 minutes to become tender when boiled, so add them towards the end of cooking time to avoid mushy vegetables. Or, shred them on a large-holed grater to have them blend in a bit.

Bake for 30 minutes. Remove the tray and inspect. Turn each piece so a different side faces down and bake again, removing pieces periodically and testing them, until you decide they are done.

Many suggest stirring, or solving every problem with more oil. Even if they are brown and crispy on the outside, the interiors may be gooey, or chewy, or bland like a steakhouse baked potato. They may be dry, or mushy like a mashed potato. They all have the same thing in common: The right technique was not employed.

Given how foolproof a pathway it may be to carb-o-licious bliss, I’m baffled at how few cooks do the presoak. Google “roasted roots” and peruse the first page of results, recipes from the likes of Epicurious, Genius Kitchen, Food Network, Eating Well and The New York Times. Not a single recipe mentions the presoak. If you Google “roasted potatoes” it’s the same: zero mention of soaking the spuds after cutting them.

Each type of root vegetable is different. Within the potato category alone, starchy varieties like russets or Yukon golds will outperform waxy types, like fingerlings or reds. My favorite potatoes to use, in both soaking and parboiling contexts, are purple, the starchiest of all. When soaked, they blow up the fattest.

Place a baking sheet or cast iron skillet in the oven and heat the oven to 425 degrees.

A Low Liquid Boil

First, things first. This technique works best for vegetables with a little heft. Root vegetables work great! So do denser cruciferous ones like broccoli or cauliflower. Even green beans are delicious this way. 🥦 🥕🥔ðŸ

Next, let’s talk equipment. You’re going to want a pot here. Not a pan. Something with taller sides and a heavy lid. A dutch oven works great. (I’ll explain why later on.)

This technique has four stages:

• Building the Base: Create an aromatic base of flavor with fat, spices, and herbs.
• Boiling: Cook the veggies with a low amount of liquid, with the lid on.
• Evaporating: Remove the lid, and cook off your liquid.
• Finishing: Use the last moment before serving to contrast flavors.

This technique builds on some of the principles I mentioned in last week’s newsletter on when to cover a pot or leave the lid off. Check it out if you haven’t yet!

The key to a flavorful ending is to start with a flavorful beginning. Add a good amount of butter or olive oil to the pan—about 3 tablespoons. Then cook down diced shallots or garlic if you so desire.

Next, add herbs and spices. I like to use whole spices here. They hold up well to heat and add a little texture. But ground spices work well too. And I’d pick a sturdy herb like rosemary, thyme, bay leaves, or cilantro stems. More delicate herbs like basil, parsley, and mint won’t hold up under heat. It’s better to add delicate herbs at the end. 🌿

Cook the herbs and spices directly in the fat for about 30 seconds. The heat and fat will coax more flavor out of them!

Let’s talk ratios. For 2lbs (~1kg) of vegetables, use 1 1/4 cups of water for root vegetables. Or if you’re cooking less dense vegetables like broccoli or green beans, drop the water to 1 cup. Again, your vegetables probably won’t be covered by the water. And that’s what we want! Using a small amount of water and cooking it off later keeps all the flavor in our vegetables. You don’t lose any “vegetable essence” to the boiling water.

After you’ve built the aromatic base, add your vegetables, a good pinch of salt, and your water. And bring that sucker to a boil. Once, you see the bubbles, cover the pot.

Covering the pot will do two things. It will keep in the steam—which we need to cook the vegetables fully through. And it makes sure the water won’t evaporate before the vegetables are done cooking. This is why using a dutch oven is important. The heavy lid and tall sides will make it more challenging for evaporation to happen. We want to keep the moisture in!

So how long do you cook them? Probably about 5-7 minutes for less dense vegetables and around 10 minutes for the thicker ones. But here’s the deal. The real way to know is to test them. You want the vegetables to have a slight resistance when you poke them with a fork. But be careful to not let them go too soft. Otherwise, it will turn to mush.

Once they have a slight resistance, remove the lid to finish cooking the veggies and evaporate any leftover water. 💨

It should only take about 5 minutes. The more vigorous the boil, the faster the evaporation will happen. Just make sure to check the doneness of your veggies as you go here.

Pro tip: Listen to your pot as it cooks. Sounds give you wonderful cues when cooking. For example, you can notice if the pot starts to sound dry when that bubbly sound that comes from the boiling becomes a sizzle. Listen for cues!

If your vegetables are done, but you still have liquid in your pan, you can drain the liquid. Be careful tipping a hot, heavy pot over a sink. Or you could remove the veggies from the pan and turn up the heat to reduce the leftover liquid leftover in the pan before adding the veggies back in.

Once most of the water has evaporated, you’ll have this beautiful saucy consistency. And that’s exactly what you’re going for!

But hold your horses! 🐎 You’re not done yet. Remember to always finish strong! One to two tablespoons of lemon juice or vinegar goes a long way in brightening these vegetables! It beautifully balances the fat and spices we added early on. Plus you can use that acid to deglaze the pan and pick up any fond from the bottom. The fond are those brown bits stuck to the bottom of the pan. And they are full of flavor! #SaveTheFond.

And lastly, you can always throw in a handful of herbs!

How To ROAST Root Veggies THE RIGHT WAY | EASY Side Dish

FAQ

What vegetables go in boiling water?

What are the rules for boiling vegetables?

Why do you boil root vegetables in cold water?

Can vegetables be boiled?

Most vegetables can be boiled to retain their nutrients if cooked briefly. However, certain vegetables like broccoli, cauliflower, and Brussels sprouts are particularly suited for boiling as they release fewer nutrients compared to other cooking methods like steaming or microwaving.

What is the best way to heal a boil?

Here are some home remedies that you can try to help heal a boil: 1. Apply warm compresses. This can help to bring the boil to a head and promote drainage. Soak a clean washcloth in warm water and apply it to the boil for 10-15 minutes at a time, several times a day. 2. Use over-the-counter (OTC) antibiotic ointment. This can help to fight the infection and prevent it from spreading. Apply a thin layer of ointment to the boil 2-3 times a day. Keep the area clean and dry. Wash the area with soap and water twice a day, and pat it dry. Cover the boil with a bandage. This will help to keep the area clean and prevent the spread of infection. 3. Avoid touching or squeezing the boil. This can force the infection deeper into the skin and make it worse.

How long should you boil vegetables?

To minimize nutrient loss while boiling vegetables, it is essential to cook them for the shortest time possible. Typically, boiling for about 3-5 minutes is sufficient to retain most of the nutrients. Should I boil vegetables in a large or small amount of water?

How do I choose the best vegetables to boil?

Versatile and Easy: Boiling veggies is a versatile method that works well with a wide variety of vegetables, making it a convenient option for many recipes. Choose Fresh Veggies: Select fresh, firm vegetables for boiling. Opt for organic varieties whenever possible to ensure the highest quality and taste.