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 like pasta should be al dente, each vegetable needs a certain cooking time to preserve its properties and ensure the flavor is amazing. Below we explain how long to cook them in water to achieve the best results. In general, vegetables should be cooked in water that barely covers them, which is boiling and lightly salted. Remember that other cooking methods, like steaming, will require more or less time. A quick cook These vegetables cook very well in about five minutes, making them very useful when you have to prepare a meal and are short on time. You can also have them ready and add them at the end of the preparation to the other ingredients. Green beans Peas Eggplant Asparagus Broccoli Corn Carrot Mushroom Spinach Peppers Medium-cooked vegetables Vegetables in this group need a longer cooking time to be just right. If you are cooking them with those from the first group, just add them to the pot first, count the time, and then add the rest. These are those that require 10 to 15 minutes. Zucchini Brussels sprouts Artichoke heart Cauliflower Celery Endive Chopped eggplant Chopped onion A little more time for perfect results Vegetables in this group should be cooked for more than 15 minutes to be good. They are the ones that definitely need to go in the pot at the beginning. Artichoke Beet Potato Green leaves Whole eggplant Whole onion Tips Cook the vegetables until they are tender but always leaving them with a crunchy touch to have more texture and not turn into mush. When you finish cooking the vegetables, rinse them directly under cold running water to stop the cooking and prevent overcooking. Asparagus should be cooked tied to prevent them from falling apart. View original article.