Cooking Methods

Blanching and Steaming
Blanching and Steaming
Blanching and Steaming


Brief cooking in large amount of salted boiling water followed by ice bath.

Works best with:  Sugar Snap Peas, Green Beans, Broccoli, Broccoli Raab, Green Leafy

  1. Bring big pot of salted water to boil.
  2. Place vegetables in boiling water. Most will cook in 3–5 minutes (look for brightening of color).
  3. Quickly, put vegetables in an ice bath to stop the cooking.



Sauté first then add liquid to barely cover vegetable and simmer for a short time.

Works best with:  Kale, Swiss chard

  1. Sauté onions and garlic first. Once soft, add in green leafy vegetable.
  2. Let it brighten in color, less than a minute.
  3. Add in vegetable stock where it barely covers the vegetable.
  4. Simmer the vegetable for several minutes until it softens.



High temperature cooking in dry heat.

Works best with: Root vegetables

  1. Preheat oven to 425F.
  2. Place similar sized cut vegetables in roasting pan, lightly coat with olive oil.
  3. Shake pan after 15 minutes and check for doneness by a slight browning on the outside and a fork pierces a vegetable easily, about 30 minutes. (Beets and large chunks of potatoes will take longer)


Sautéing / Stir-Frying

Stirring food with a small amount of oil over high heat.

Works best with: Everything

  1. Add enough oil to coat a pan then heat the pan over medium heat until it is hot (about a minute or two)
  2. Add the vegetables (cut to be similar in size) and toss frequently.
  3. How long depends on what you are sautéing: delicate vegetables cook fast while heartier ones take longer. If you are adding different types together: add the heartier ones first, let them cook several minutes, then add the more delicate.



Cooking food over boiling liquid in a tightly sealed pan. The steam permeates the food.

Works best with: Everything except spongy vegetables like eggplant or mushrooms

  1. Place liquid in pan and steamer insert with vegetables above it. (Make sure liquid does not touch the vegetables). Cover the pan and turn on heat.
  2. How long you steam depends on the size and type of vegetable.



Pouring hot liquid over vegetables in a jar and letting them cool.

Works best with: Cucumbers, Carrots, Cabbage, Onions

  1. Place cut vegetables (thin slices work best) in a glass container.
  2. Heat 1 cup of apple cider vinegar, 6 tablespoons sugar, pepper and spice of your choosing (dillweed, caraway seeds, mustard seeds) until the sugar dissolves.
  3. Immediately pour hot liquid into glass container then close and refrigerate for at least 4 hours.