This is a universal recipe for cooking vegetables. The recipe uses exactly 1.5 liters of water, and since we know the exact amount of water, it is possible to create a program that ensures the water is brought to the boil quickly - without boiling over. Simply start the program in the recipe and everything is automatic. First, the pot is heated at full power on "P". When the water boils, the temperature is automatically adjusted to 95°C, where the vegetables can finish cooking without the risk of boiling over. It is important that you use exactly 1.5 liters of water for the program to work optimally. The recipe includes cooking times for different vegetables, and cooking times are also given depending on whether you want your vegetables crispy, al dente or cooked until completely tender.
Poached Vegetables
Ingredients
Poached vegetables
Instructions
Poach the vegetables
Rinse and peel your vegetables. Add water, salt and vegetables to the pot. Put the lid on and start the program, make sure you set your cooktop to "P". First the water is brought to a boil, then the temperature is lowered to 95 ºC to poach the vegetables. Small, fine vegetables should take around 10-15 minutes. Coarser or larger pieces of vegetables will need longer. Test with a sharp knife or a skewer or taste them. In the sections below, we provide more precise cooking times for specific vegetables.
Asparagus, thin green
Cooking times for thin green asparagus: Crispy: 2 minutes Al dente: 4 minutes Tender: 5 minutes If your asparagus are very thick, the cooking time may need to be increased.
Asparagus broccoli
Cooking times for asparagus broccoli: Crispy: 3-6 minutes Al dente: 6-10 minutes Tender: 15 minutes
Broccoli in florets
Cooking times for broccoli: Al dente: 12 minutes Tender: 25 minutes
Green beans, small haricot vert
Cooking times for green beans of the haricot vert type: Al dente: 10-12 minutes Tender: 25-30 minutes
Green beans, regular
Cooking times for regular green beans: Al dente: 20 minutes Tender: 25-30 minutes
Sliced fennel
Cooking times for sliced fennel: Crispy: 3 minutes Fennel does not benefit from long poaching using this method, so we recommend a short poaching time for lightly cooked but crispy fennel.
Carrot, whole
Cooking times for whole carrots: Crispy: 6 minutes Al dente: 12 minutes Tender: 25 minutes
Carrots in ½ cm slices or small snack or baby carrots
Cooking times for carrots cut into ½ cm slices and small snack carrots: Crispy: 3 minutes Al dente: 6 minutes Tender: 25 minutes
Tips for this recipe
We have also tested sugar snaps, leeks and spring onions, but they don't turn out as well with this method. Therefore, we do not recommend these vegetables. If you want more flavour to your vegetables, there are several things you can add to the cooking water: - 1 tbsp. sugar. - Oil or butter. This will make the vegetables glossier and more attractive to look at for longer when they are removed from the water. - The juice and zest of ½ lemon. Squeeze the juice out of it and add both the juice and the leftover rind. It adds acidity and aroma. - Herbs also add great flavour, use whatever you have or prefer. You can use both fresh and dried. - 1 clove of crushed garlic, you don't need to peel or chop it. - Cook the vegetables in stock or broth.
No comments yet
Be the first to comment on this recipe!
Log in to write comments