For vegetables with tough stems like broccoli, cauliflower, or asparagus, you can use a knife to cut off the bottom parts of the vegetable. [2] X Research source For corn, you want to remove the thick stem and husk it, or remove the green outer leaves. Most frozen vegetables can be boiled before they are thawed. [3] X Research source Leafy greens also posses thick, fibrous stems that should be removed before boiling. [4] X Research source If you are cooking leafy greens like lettuce or cabbage, you will need also need to remove the core. [5] X Research source
For some vegetables like green beans or broccoli, you may have to cut down larger pieces, to accommodate the varying sizes of each piece.
Salt raises the boiling point of water and can also help season your boiled vegetables. [6] X Research source
Cabbage typically takes 5-10 minutes to fully cook through. [7] X Research source Green beans will take anywhere from 5 to 15 minutes depending on how they are cut. [8] X Research source Broccoli only takes 3-4 minutes to boil in water. [9] X Research source Corn on the cob takes 5 minutes to fully cook through on the stovetop. [10] X Research source It’s advised you don’t boil frozen vegetables because they may become mushy. [11] X Research source However, if you must it should only take 3-5 minutes, depending on the vegetable. Make sure to read the back of the package for boiling times. Be careful not to plop your vegetables into the water or it may splash you.
You can prevent this by placing smaller portions of vegetables in at a time, instead of dumping them all in.
Putting the lid on the pot and reducing the heat will prevent your pot from overboiling.
Leaving your vegetables in water can make them mushy.
If you don’t plan on peeling a vegetable, make sure you scrub it with a produce brush to remove dirt. Dry off any vegetables you’ve peeled or washed with a paper towel or clean cloth.
If you cut different sizes, smaller pieces will overcook, while larger pieces will remain raw. [13] X Research source Root vegetables typically take longer to cook. If you want to cut down on cooking time, cut smaller pieces. [14] X Research source
If you don’t have a big enough pot to boil all your vegetables, you can cook 2 batches of vegetables individually, in a smaller pot.
Fill your pot so the water rises a half-inch above your vegetables. Seasoning with salt at this stage will add more flavor to your vegetables.
You can cover your vegetables while the water comes to a boil to quicken the rate of boiling. [16] X Research source A full rolling boil can not be dissipated by stirring. [17] X Research source
Check on your vegetables often to ensure that you don’t overcook them. Beets need to be boiled for 45 minutes to an hour. [19] X Research source Turnips will take around 25 minutes if cut into smaller pieces. Typically potatoes will take 10-15 minutes to boil. [20] X Research source Carrots will usually take 8-10 minutes, with smaller pieces taking anywhere from 5 to 10 minutes. [21] X Research source Look online for specific boiling times for the root veggie that you want to cook. If you continue to boil at the highest temperature, you’ll have water loss and run the risk of your water overboiling, or spilling out of the sides of your pot. This is why reducing the heat is so important after the water begins to boil. [22] X Research source
Frequently check back so you don’t overcook your vegetables. Over boiled vegetables get mushy.
You should have enough water boiling to fully submerge your vegetables. You can blanch and shock nearly every vegetable, whether it be a root or green veggie. [24] X Research source
Use a heat resistant spoon to lower your vegetables into the water.
Asparagus takes 2-4 minutes to blanch. Green beans, rutabaga and turnips take 3 minutes to blanch. [26] X Research source Watch your pot while your vegetables are cooking so that you don’t overcook them. A general rule of thumb is that vegetables should only be cooked long enough so that they are tender and crunchy.
Don’t place your ice water too close to the stove or your ice may melt.
You can use tongs or a slotted spoon to get your vegetables from your pot to the bowl of ice water. [29] X Research source
You can buy a strainer or colander at most home goods or department stores.
This is one of the best methods to use when boiling frozen vegetables. Certain plastics may leach into food when heated and could be detrimental to your health. You can use glass or ceramic bowls in the microwave. [30] X Research source
You can use either cold or hot water for this.
You can also use a ceramic plate and place it over the cover of your bowl. [32] X Research source
Certain microwaves have higher or lower power levels. This may have an effect on the consistency of your vegetables. Broccoli will only take 3-5 minutes. [33] X Research source You can put less time on your microwave and stir to ensure that your vegetables aren’t getting mushy.
Be careful of the steam that will escape your bowl once you remove your plastic wrap.
