How long should vegetables be cooked?

It turns out that vegetables are beautiful, their structures are even truly lovely, and they contain many of the nutrients we need to consume for a healthy life. So, why ruin them by overcooking? It’s very simple. Just as pasta should be al dente, each vegetable requires a certain cooking time to retain its properties and achieve incredible flavor. Below, we explain how long to cook them in water for the best results. Vegetables in general should be cooked in water that barely covers them, at a rolling boil, and with little salt. Remember that other cooking methods, such as steaming, may require more or less time. A quick cook These vegetables cook well in about five minutes, making them very useful when you need to prepare a meal in a hurry. You can also have them ready and add them at the end of the preparation to the rest of the ingredients. Green beans Peas Eggplant Asparagus Broccoli Corn Carrot Mushroom Spinach Peppers Medium-cooked vegetables Vegetables in this group require a longer cooking time to be cooked just right. If you are cooking them with those from the first group, simply add them to the pot first, count the time, and then add the rest. These require 10 to 15 minutes. Squash Brussels sprouts Artichoke hearts Cauliflower Celery Endive Chopped eggplant Chopped onion A little more time for perfection Vegetables in this group need to be cooked for more than 15 minutes to be good. They are the ones that should definitely go in the pot first. Artichoke Beet Potato Greens Whole eggplant Whole onion Tips Cook vegetables until they are tender but always leaving them with a crunchy touch to maintain better texture and prevent them from turning into mush. When you finish cooking the vegetables, immediately place them under cold running water to stop the cooking process and prevent them from overcooking. Asparagus should be cooked tied together to prevent them from falling apart. View original article.