Cooking instructions

Cooking vegetables

Vegetables should be on the menu every day; they are tasty, healthy and easy to prepare. (Photo by: luckybusiness / Depositphotos)

Prefer seasonal and regional products

When shopping, make sure that you buy products that are as “close” as possible, as long transport routes are detrimental. The local weekly market is ideal, because here you can also see who and where in the area the products were grown.

In principle, one should always pay attention to the seasons and buy vegetables only in “their” season, because then they can best develop their aromas.

Outdoor vegetables have their own unique smell and feel pleasantly firm. For example, asparagus grows here in spring and not in late autumn. But don’t worry, the variety of domestic and southern vegetables all year round ensures a varied cuisine.

Store vegetables properly

As a rule, most vegetables can be kept fresh for a day or two in a cool place.

The storage times are significantly longer only with real stored vegetables (these include above all cabbage, root, tuber and onion vegetables, e.g. potatoes, carrots, savoy cabbage or beetroot).

Tip: If you are unsure, just ask the greengrocer. Self-producers in particular know best how to handle their products.

Prepare and cook vegetables

If vegetables are prepared in a wok, the motto is: the more colorful, the better!If vegetables are prepared in a wok, the motto is: the more colorful, the better! (Photo by: shalamov / Depositphotos)

To wash should usually be part of the preparation. Always soak overgrown vegetables (e.g. cauliflower) in salt water for a few minutes so that any “residents” can escape.

When it comes to preparation methods, cooking or stewing as well as short or searing are the most popular.

The rule of thumb when cooking is to use as little salted water as possible and not to let the vegetables cook in it forever. Bite-proof Not only does it look tastier, it also contains many more vitamins and nutrients.

Many therefore swear by just going for vegetables steam. Then only the bottom of the pot is covered with salted water and some butter or vegetable oil and simmer over medium heat, the pot lid is closed.

Some manufacturers even offer special inserts for this, so that the vegetables are not in the water, but only in the water Steam cooks.

Tip: Do not just throw away the cooking water because you can use it as a vegetable stock. For example, to build a sauce on top of it.

An attractive change is the frying or searing of vegetables. Whether in a wok or a pan, simply fry the vegetable pieces cut into bite-sized pieces in as little as possible, but with hot fat, i.e. fry them briefly. As with steaming, the taste and vitamins are almost completely preserved.

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