To prepare dishes and side dishes, vegetables are boiled in water or steamed. To reduce the loss of weight and nutrients when cooking vegetables, and to ensure high quality dishes from them, it is necessary to follow a number of rules.
Vegetables, except beets, carrots and green peas, are placed in boiling salted water (10 g of salt per 1 liter of water).
Take 0.6-0.7 liters of water per 1 kg of vegetables, so that it covers the vegetables by no more than 1.5-2 cm.
After boiling, reduce the heat to avoid boiling over and cook the vegetables until tender (until soft). Cooking times depend on the varietal characteristics and type of vegetables, water hardness and other conditions.
To preserve color, bean pods, peas, spinach leaves, asparagus, artichokes are boiled in large quantities (3-4 liters per 1 kg of vegetables) of rapidly boiling water and in an open container. The remaining vegetables are cooked with a lid on the container to reduce the oxidation of vitamin C.
Potatoes are boiled peeled or unpeeled depending on further use. In spring, when the taste of potatoes noticeably deteriorates and the toxic substance solanine accumulates in them, it is more advisable to cook potatoes peeled.
Whole carrots and beets are boiled with only their skins on to reduce the loss of soluble substances (sugars and minerals).
Quick-frozen vegetables are placed in boiling water without defrosting.
Before cooking, dried vegetables are poured with water and left to swell for 1-3 hours, and then boiled in the same water.
Canned vegetables are heated together with the broth, then the broth is drained and used to prepare soups and sauces.
When cooking vegetables with steam, the loss of soluble substances is significantly reduced. Thus, when potatoes are steam-cooked with whole peeled tubers, they lose 2.5 times less soluble substances than when boiled in water, carrots - 3.5, beets - 2 times. Steamed vegetables have a more pronounced taste; beets have a more intense color. For steaming, use special steam cookers or ordinary boilers with a metal grate.
You can cook any vegetables. Most often they cook potatoes, cabbage (white cabbage, Brussels sprouts, cauliflower, savoy), green beans, asparagus, and artichokes. Boiled vegetables are used as an independent dish, seasoned with oil or sauce, or as a side dish for fish, meat, and poultry dishes. When serving, they are sprinkled with chopped parsley or dill.
Boiled potatoes. Potatoes are boiled whole tubers (small, usually young potatoes) or cut into pieces (large). Peeled potatoes are boiled in a cauldron in a layer of no more than 50 cm, so that the shape of the tubers is preserved during cooking. After bringing the broth to readiness, drain it, cover the dish with a lid and dry the potatoes for 2-3 minutes over low heat. At the same time, starch absorbs the remaining moisture.
Some varieties of potatoes are overcooked and soaked in water, as a result of which the taste of the finished dish deteriorates. Therefore, when boiling such potatoes, drain the water 15 minutes after boiling, cover the dish with a lid and bring the potatoes to readiness with the steam generated in the boiler. In the same way, potatoes are cooked, turned into balls and barrels for decorating banquet dishes.
The quality of boiled potatoes decreases during storage, so they should be cooked in small batches.
When leaving, boiled potatoes are placed on a plate, lamb or portioned frying pan, poured with butter or sour cream, or served separately, sprinkled with chopped herbs. You can serve potatoes with fried onions, fried mushrooms, with sauces: red with onions, gherkins, tomato, sour cream, sour cream with onions, mushroom.
Mashed potatoes. To prepare mashed potatoes, it is better to use potato varieties with a high starch content. Cooked and dried potatoes are hot (temperature not lower than 80°C) rubbed in a potato masher or pounded. Add melted butter or margarine to the mashed potatoes, heat them continuously stirring, pour in hot boiled milk or low-fat cream and beat until fluffy.
When leaving, mashed potatoes are placed on a plate, a pattern is applied to the surface with a spoon, poured with butter, and sprinkled with chopped herbs. The puree can be served with sautéed onions or boiled chopped eggs, mixed With melted butter. More often, puree is used as a side dish for meat and fish dishes.
Potatoes in milk (potatoes maître d'). Raw peeled potatoes are cut into large cubes, then boiled in a small amount of water until half cooked (about 10 minutes). The broth is drained, the potatoes are poured with hot milk, salted and cooked until tender. After this, add part (50%) of the butter and bring to a boil. Leave with the remaining butter, you can sprinkle with herbs.
Boiled pumpkin. The pumpkin, peeled and seeded, is cut into slices and boiled in salted water. When leaving, pour melted butter and ground toasted breadcrumbs over it.
Boiled beans (vegetable ). Bean pods, stripped of coarse veins, are cut into diamonds, placed in boiling salted water, boiled for 8-10 minutes and drained in a colander. When leaving, pour melted butter or milk sauce over it.
Boiled vegetable peas. Quick-frozen peas are placed in boiling salted water, quickly brought to a boil and cooked for 3-5 minutes. Fresh pea blades, stripped of the side veins, are cooked in the same way. Canned peas are heated in their own broth. The cooked peas are placed in a colander. When leaving, pour melted butter or milk sauce over it.
Boiled corn. Prepared cobs are boiled in salted water until tender. When releasing the cobs, remove the leaves entirely and add butter separately. You can remove the grains from the cob, season them with sauce and bring to a boil. Canned corn is heated together with the broth, after which it is drained, and the grains are seasoned with butter or milk or sour cream sauce.
Boiled asparagus. The prepared asparagus is placed in boiling salted water and cooked until tender. When leaving, bunches of boiled asparagus are untied, placed on a plate or serving dish, decorated with sprigs of parsley, and breadcrumb sauce is served separately. You can season boiled asparagus with milk sauce, heat it up and, when serving, pour melted butter over it.
Artichokes. Prepared artichokes are tied with threads and boiled in salted water. When the lower part of the base becomes soft, they are taken out and placed with the base up to drain the water. When on vacation, artichokes are decorated with herbs. Hollandaise sauce or breadcrumbs are served separately.
Carrot or beet puree. Carrots are boiled whole or cut into slices and simmered in a small amount of water with the addition of oil. The beets are boiled and peeled. Then the carrots or beets are pureed, combined with medium-thick milk or sour cream sauce and heated. The puree is served with butter or sour cream.
OSAOU SPO "Borisov Agro-Mechanical College"
- Topic: “Dishes and side dishes from boiled and stewed vegetables”
- MDK 01.01. “Technology for processing raw materials and preparing dishes from vegetables and mushrooms” by profession 01/19/17. Cook, pastry chef
- teacher of professional disciplines
- To prepare hot dishes and side dishes, vegetables are boiled in water or steamed. Potatoes and carrots are boiled peeled, beets - in their skins, corn - on the cob without removing the leaves, bean pods - chopped, peas - whole, dried vegetables are pre-soaked.
- When cooking, vegetables are placed in boiling water or filled with water (depending on the type of vegetables), salt is added (10 g of salt per 1 liter of water) and cooked with the lid closed. The water should cover the vegetables by 1–2 cm, since when cooking in large amounts of water, large losses of soluble nutrients occur. Beets, carrots and green peas are cooked without salt so that the taste does not deteriorate and the cooking process does not slow down.
- For steaming, special steam cooking cabinets or ordinary boilers with a metal grate or wire basket are used.
- Peeled potato tubers are placed in a dish in a layer of no more than 50 cm, poured with hot water so that it covers the potatoes by 1–1.5 cm, salt is added, the dish is covered with a lid, brought to a boil and cooked at low boil until tender. The broth is drained and the potatoes are dried.
- When on vacation, boiled potatoes are placed in a lamb, plate or portioned frying pan, poured with butter, sour cream or served separately, sprinkled with chopped herbs.
- 1. Potato tubers are poured with hot water and boiled at low boil until tender.
- 2. The broth is drained and the potatoes are dried.
- Boiled potatoes are used as an independent dish and side dish.
- Peeled potatoes, uniform in size, are boiled until tender, the broth is drained, the potatoes are dried and rubbed while hot using a rubbing machine. Add melted butter or margarine to the mashed potatoes, heat, stirring continuously, pour in hot boiled milk and beat until fluffy.
- When leaving, mashed potatoes are placed on a plate, a pattern is applied to the surface with a spoon, poured with butter, and sprinkled with chopped herbs.
- Mashed potatoes (step by step preparation)
- 1. Peeled potatoes, uniform in size, are boiled until tender, the broth is drained, and the potatoes are dried.
- 2. Wipe when hot. Add melted butter, pour in hot boiled milk.
- 3. Beat until fluffy.
- Potatoes do not boil well in milk, so they are first boiled in water. Raw peeled potatoes are cut into medium-sized cubes, poured with hot water, boiled for 10 minutes, the water is drained, the potatoes are poured with hot boiled milk, salt is added and cooked until tender. You can add cold sautéing (butter mixed with flour) into the potatoes and, stirring gently, bring to a boil.
- When leaving, place in a lamb or portioned frying pan, pour over butter, sprinkle with chopped herbs.
- 1. Potatoes are cut into medium-sized cubes, poured with hot water, and boiled for 10 minutes.
- 2. The water is drained, the potatoes are poured with hot boiled milk, and salt is added.
- 3. Cook until done.
- Potatoes in milk
- (step by step preparation)
- The processed asparagus is tied into bunches, placed in boiling salted water, quickly brought to a boil and simmered until tender.
- When leaving, the asparagus is untied, placed on a special rack with a napkin, or a portioned dish, or plate, decorated with sprigs of parsley, and cracker sauce is served separately.
- Used as an independent dish and as a side dish for poultry fillet cutlets.
- For poaching, carrots, turnips, pumpkin, zucchini, cabbage, tomatoes, spinach, and sorrel are used. Allow individual types of vegetables or mixtures thereof. Simmer vegetables in their own juice or with a small amount of liquid (water or broth) with the addition of butter.
- Peeled vegetables are cut into cubes, slices, strips or cubes. For poaching, vegetables are placed in a layer of no more than 20 cm or in one row (cabbage). Vegetables (pumpkin, zucchini, tomatoes, spinach) that easily release moisture are simmered without liquid. Spinach should not be mixed with sorrel as it becomes tough and changes color. Steamed vegetables are seasoned with butter or milk sauce.
- Used as an independent dish and as a side dish.
- Carrots are cut into medium cubes, slices or cubes, put in a bowl, pour in a little broth or water (0.2–0.3 liters per 1 kg of vegetables), add butter or margarine, bring to a boil, add salt, cover with a lid and simmer until ready.
- When leaving, the poached carrots are placed in a lamb or portioned frying pan, with a piece of butter on top.
- Carrots, turnips, pumpkin or zucchini are cut into cubes or slices, cauliflower is divided into small inflorescences, and white cabbage is cut into checkers. Each type of vegetable is cooked separately. Canned green peas are heated in their own juice. Combine the prepared vegetables, season with medium-thick milk sauce, add sugar and salt and boil for 1–2 minutes. Instead of milk sauce, you can use sour cream sauce.
- When leaving, put it in a lamb or portioned frying pan and sprinkle with herbs. You can put a piece of butter and serve with croutons.
- Boiled vegetables must preserve the farm, the potato tubers may be slightly boiled. The color of the potatoes is from white to yellowish; redness or darkening of the tubers is not allowed. The color of root vegetables is characteristic of their natural color. Boiled cabbage should not have the taste of steamed cabbage. The consistency is soft and delicate. Color ranges from white to cream. Dark spots and redness are not allowed on the surface of cauliflower.
- Mashed potatoes – the consistency is thick, fluffy, homogeneous, without pieces of ungrated potatoes. Color from cream to white, without dark inclusions.
- Vegetables have a slightly salty taste with the aroma of vegetables and milk; the smell of burnt milk and vegetables is not allowed. The color characteristic of the vegetables from which the dish is prepared. The consistency is soft. The shape of cutting vegetables must be preserved.
- Boiled potatoes dried and mashed potatoes Store on the steam table for no more than 2 hours.
- Cauliflower, asparagus, corn boiled ones are stored in hot broth for no more than 30 minutes. For longer storage, they are cooled and placed in the refrigerator without decoction, and as they are used they are heated in the decoction.
- Answer the test questions.
- 1. Why does mashed potatoes have a sticky consistency?
- a) the potatoes were mashed hot;
- b) the potatoes were mashed cold;
- c) added cold milk;
- d) added hot milk.
- 2. How do you mash potatoes to make mashed potatoes?
- a) hot;
- b) warm,
- c) cooled down;
- d) chilled.
- 3. What kind of water do you put quick-frozen vegetables in without defrosting them? a) into a boiling water;
- b) in the cold;
- c) warm;
- d) hot.
- 4. How to preserve the green color of vegetables when cooking?
- a) cook at low temperature;
- b) cook in rapidly boiling water with the lid open;
- c) cook with the addition of vegetable oil;
- d) cook with the addition of acid.
- 5. How are potatoes cut for cooking the “potatoes in milk” dish?
- a) cubes;
- b) slices;
- c) cubes;
- d) straws.
- 1. Anfimova N.A. Cooking. – Moscow: Academy, 2011.
- Internet resources:
- http://pitatelno.org/uploads/taginator/Dec-2011/ovoshhi-recept.jpg
- http://kulinarnye-sovety.ru/uploads/posts/2012-11/1352756026_varenye-ovoschi2.jpg
- http://www.katmvf.ru/photos1/130517568746213.jpg
- http://fashionforyou.ru/img/jurnal/kulinaria_i_napitki/bc0966b73dfda4abd5afdc32cf4cc402.jpg
- http://kastrul.ru/images/marmity__1.jpg
For poaching, carrots, turnips, pumpkin, zucchini, cabbage, tomatoes, spinach, and sorrel are used. Allow individual types of vegetables or mixtures thereof. Simmer vegetables in their own juice or with a small amount of liquid (water or broth) with the addition of butter. The liquid remaining after poaching is not drained, but used together with vegetables. The lid is closed during poaching. The loss of nutrients during poaching is significantly less than during cooking.
Peeled vegetables are cut into cubes, slices, strips or cubes. For poaching, vegetables are placed in a layer of no more than 20 cm or in one row (cabbage). Vegetables (pumpkin, zucchini, tomatoes, spinach) that easily release moisture are simmered without liquid. Spinach should not be mixed with sorrel as it becomes tough and changes color. Steamed vegetables are seasoned with butter or milk sauce. Used as an independent dish and as a side dish.
Poached carrots. Carrots are cut into medium cubes, slices or cubes, put in a bowl, pour in a little broth or water (0.2–0.3 liters per 1 kg of vegetables), add butter or margarine, bring to a boil, add salt, cover with a lid and simmer until ready.
When leaving, the poached carrots are placed in a lamb or portioned frying pan, with a piece of butter on top.
When preparing carrots with sauce, the poached carrots are seasoned with a medium-thick milk sauce, sugar is added and heated. Can be served with wheat bread croutons.
Carrots 271, table margarine 5, sugar 3, butter 10 or sauce 50. Yield 210/250.
Carrots with green peas in milk sauce. Carrots are cut into small cubes and simmered until tender with the addition of margarine. Quick-frozen green peas are placed in boiling salted water, brought to a boil and cooked for 3-5 minutes, canned peas are heated in the broth and drained in a colander. Poached carrots are combined with prepared green peas, poured with milk sauce, salt is added and heated.
When leaving, put it in a lamb or portioned frying pan and pour over margarine. Can be served with croutons.
Carrots 136, table margarine 10, canned green peas 77 or frozen green peas 54, sauce 75, table margarine 5. Yield 230.
White cabbage with sauce. White cabbage is cut into slices or individual leaves are scalded and rolled into balls, placed in a bowl in one row, a small amount of broth or water is poured, butter or margarine and salt are added, covered with a lid and simmered until tender.
When on vacation, place it in a lamb, portioned frying pan or plate, pour over milk sauce, or sour cream, or sour cream with tomato. If cabbage is used as a side dish, it is cut into pieces.
Vegetables poached in milk sauce. Carrots, turnips, pumpkin or zucchini are cut into cubes or slices, cauliflower is divided into small inflorescences, and white cabbage is cut into checkers. Each type of vegetable is cooked separately. Canned green peas are heated in their own juice. Combine the prepared vegetables, season with medium-thick milk sauce, add sugar and salt and boil for 1–2 minutes. Instead of milk sauce, you can use sour cream sauce.
When leaving, put it in a lamb or portioned frying pan and sprinkle with herbs. You can put a piece of butter and serve with croutons.
Carrots 63, turnips 44, pumpkin 51 or zucchini 57, canned green peas 31, table margarine 10, sugar 2, sauce 75. Yield 200.
You can cook any vegetables. Most often they cook potatoes, carrots and beets, cabbage (white cabbage, Brussels sprouts, cauliflower, savoy), green beans and peas, corn, asparagus, and artichokes.
Vegetables are boiled peeled and peeled, in water and steamed. When steamed, the loss of nutrients is significantly reduced, and products retain their shape better. Steaming is carried out in special steam boilers, cabinets, and combi ovens. You can also use ordinary pans into which inserts in the form of nets or baskets are inserted. The distance between the bottom of the liner and the bottom of the pan should be 4...5 cm. Water is poured only into this space, and the water should not reach the bottom of the liner. Bring the water to a boil, place the prepared vegetables on the liner and cook with the lid closed. Potatoes and carrots are mainly boiled by steam for cold and hot dishes, with or without skins. Peeled potatoes are sprinkled with salt before cooking.
When cooking in water, take as little water as possible (usually 0.6...0.7 liters per 1 kg of semi-finished product) and cook for as little time as possible - for this, vegetables (with some exceptions) are loaded into boiling salted water (10 g per 1 liter of water), quickly restore boiling and reduce heat to avoid boiling water. Beets, carrots and dried green peas are boiled in unsalted water so that the taste of the vegetables does not deteriorate.
Potatoes are boiled peeled or unpeeled depending on their purpose. In spring, when the taste of potatoes noticeably deteriorates and a toxic substance accumulates in it solanine, It is better to cook potatoes peeled. Potatoes and root vegetables when boiling
should be covered with water no more than 1___1.5 cm. Carrots and
Whole beets are boiled only in their skins to reduce the loss of dry matter.
Asparagus, artichokes, green peas, beans, spinach are boiled in large quantities (3...4 liters per 1 kg) of rapidly boiling water with the lid open so that their color does not change.
Boiled asparagus, artichokes, and cauliflower are stored in a decoction.
Frozen vegetables are cooked without defrosting. Dried - pre-soaked for 1...3 hours, then boiled in the same water.
Vegetables canned in jars are heated together with the filling, then the broth is drained and used to prepare soups and sauces.
Boiled potatoes. Peeled potato tubers of the same size are boiled, the water is drained, and the pan with potatoes is placed on a less hot section of the stove for 2...3 minutes to dry the potatoes, then stored on a steam table. However, boiled potatoes should not be stored for a long time, as they begin to darken and their taste deteriorates. The duration of cooking potatoes depends on the variety, size of the tubers and ranges from 10... 15 (new potatoes) ... 30 minutes.
The potatoes are served as an independent dish, sprinkled with melted butter before serving and sprinkled with parsley and dill. You can also serve boiled potatoes with sour cream or mushroom, sour cream or onion sauces, with fried onions or fried mushrooms. Additionally, depending on the season, you can serve it with cucumber, fresh or salted, pickled tomatoes, fresh or sauerkraut salad.
Boiled potatoes are also used as a side dish for fish and meat dishes. It is then poured with melted butter or margarine and sprinkled with herbs.
Potatoes in milk. Raw peeled potatoes are cut into large cubes, loaded into boiling water, restored to boiling and boiled for 10 minutes. Then the water is drained, and the potatoes are poured with hot milk, salted and cooked until tender, seasoned with half the butter. When leaving, pour the rest of the oil over it, and you can sprinkle with herbs.
Potatoes in milk are also used as a side dish, but after boiling for 10 minutes in water, they are poured not with milk, but with milk sauce. To make the sauce, flour is sautéed in fat, diluted with hot milk, and salted.
Mashed potatoes. Peeled potatoes are boiled in water with salt until tender, the water is drained, the potatoes are dried and wiped. At the same time, the potatoes must remain hot (not lower than 80 ° C), otherwise the mashed potatoes will turn out sticky with an unattractive appearance. With continuous stirring, hot boiled milk and melted fat are added to the hot mashed potatoes in two or three additions. The puree is whipped until a fluffy homogeneous mass is obtained.
The puree is portioned, a pattern is applied to the surface, poured over with melted butter, or sautéed onions or hard-boiled chopped eggs mixed with melted butter are placed on top and sprinkled with herbs. Oil can be served separately.
Mashed potatoes are also a very common side dish.
They also prepare puree from carrots, beets, and pumpkins.
Boiled cabbage with butter or sauce. Boil white, cauliflower, Brussels sprouts, and Savoy cabbage.
Before cooking, cabbage is immersed in cold salted water for 20...30 minutes to remove caterpillars (if the cabbage is affected by them), then the cabbage is washed.
The prepared cabbage is placed in boiling salted water and cooked in a sealed container at low boil until tender. Store boiled cabbage in hot broth for no more than 1 hour, since long-term storage changes the color and deteriorates its taste. Before leaving, the cabbage is drained in a colander, poured with butter or milk sauce, sour cream, Hollandaise with vinegar, or breadcrumbs.
Boiled pumpkin. The pumpkin, peeled and seeded, is cut into slices and boiled in salted water. When leaving, pour over butter and ground toasted breadcrumbs.
Boiled vegetable peas. Quick-frozen peas are placed in boiling salted water, quickly brought to a boil and cooked for 3...5 minutes. Fresh vegetable peas (shoulder peas) are peeled from the side veins and cooked in the same way as frozen peas. Canned peas are heated in their own sauce. Dried peas are soaked in cold water for 3...5 hours, washed, drained, again filled with cold water and boiled for 1...1.5 hours.
Boiled peas are thrown into a sieve, served with a piece of butter or seasoned with butter or milk sauce. You can serve peas with croutons. The decoction is used to prepare soups and sauces.
Boiled vegetable beans are prepared in the same way, only the bean blades are cooked for 8...10 minutes.
Boiled corn. The stalk of the corn cob is cut off so that the leaves do not fall off and washed thoroughly. The cobs are poured into cold water, boiled until tender and left in the broth until serving.
When releasing the whole cobs, remove the leaves from them and add butter separately. You can separate the grains from the cob, season them with milk or sour cream sauce, and bring to a boil. Or the grains are poured with salted broth, brought to a boil, placed on a sieve and seasoned with butter.
Canned corn is heated in the filling, placed on a sieve and seasoned with butter or milk or sour cream sauce.
Boiled sparls. The prepared asparagus is placed in boiling salted water and cooked until tender. Place hot boiled asparagus in a portioned frying pan, season with melted butter, and garnish with a sprig of parsley. Milk or egg sweet sauce, or cracker sauce, or Dutch sauce are served separately.
Boiled artichokes. Prepared artichokes are boiled in water salted and acidified with citric acid. When the bottom of the base becomes soft, remove the artichokes and place them on a sieve, base up, to drain. When on vacation, artichokes are decorated with herbs. The same sauces as for asparagus are served separately, except for milk.
Spinach puree with egg. The sorted and washed spinach leaves are placed in boiling water (3...4 liters per 1 kg of spinach), the boil is quickly restored and boiled for 5...10 minutes, depending on the variety and maturity of the spinach. Excess water and vigorous boiling are necessary in order to sharply reduce the concentration of acids contained in spinach. If this is not done, the pleasant green color of the spinach will turn into an unattractive brown color under the influence of acids.
The finished spinach is placed in a colander, squeezed and wiped. The resulting puree is heated, mixed with a thick milk sauce, salt, sugar, margarine, nutmeg are added, stirred until a homogeneous mass is formed and brought to a boil.
When releasing, the puree is placed in a heap on a plate, a peeled egg, boiled in a bag, is placed in the middle, or sprinkled with chopped hard-boiled egg. Additionally, you can serve croutons.
To prepare hot dishes and side dishes, vegetables are boiled in water or steamed. Potatoes and carrots are boiled peeled, beets - in their skins, corn - on the cob without removing the leaves, bean pods - chopped, peas - whole, dried vegetables are pre-soaked.
When cooking, vegetables are placed in boiling water or filled with water (depending on the type of vegetables), salt is added (10 g of salt per 1 liter of water) and cooked with the lid closed. The water should cover the vegetables by 1–2 cm, since when cooking in large amounts of water, large losses of soluble nutrients occur. Beets, carrots and green peas are cooked without salt so that the taste does not deteriorate and the cooking process does not slow down. Green beans, peas, spinach leaves, asparagus and artichokes are boiled in a large amount of rapidly boiling water (3-4 liters per 1 kg of vegetables) and with the lid open to preserve color. Quick-frozen vegetables are placed in boiling water without defrosting. Canned vegetables are heated together with the broth, and then the broth is drained and used to prepare soups and sauces.
It is better to steam potatoes and carrots: this preserves the nutritional value and taste of the product. For steaming, special steam cooking cabinets or ordinary boilers with a metal grate or wire basket are used.
COOKING VEGETABLES
Vegetables are placed in hot water and brought to a boil over high heat, then simmered over low heat.
Vegetables are usually boiled covered, except cabbage and other leafy vegetables, which are brought to a boil without a lid to remove the unpleasant smell. Do not stir the vegetables during cooking. Readiness is checked using a knitting needle or fork. Cooking is finished when the vegetables inside are still a little strong.
- Eggplant cook for 10-15 minutes.
- Swede 20-35 min.
- Zucchini will be ready in 8-12 minutes.
- Cabbage:
- White cabbage (shredded) cook for 10-20 minutes until done.
- Broccoli fresh 5-7, frozen – 10-12 minutes.
- Brussels - same as broccoli
- Pickled 1-2 hours.
- Chinese And Beijing 12-15 min.
- Kohlrabi 15-30min.
- Red cabbage 15-35 min.
- Leafy 15-25 min
- Savoy 15-25 min
- Cauliflower , divided into inflorescences, is cooked for up to 10, and frozen - 15-17 minutes. First, you should keep the inflorescences for half an hour in salted or acidified water. Place the inflorescences in boiling water.
- Potato(whole) is ready 20-25 minutes after boiling - depending on the size.
- Nettle, nettle, quinoa etc. 15-25 min.
- Corn young - white or pale yellow - cook for 29-30 minutes. The old one - bright yellow - takes 40 minutes. Boil in slightly salted water. Now that it’s ready, rub it with salt.
- Leek 15-20 min.
- Bulb onions 15-25 min.
- Chard 12-18 min.
- Carrot until ready – 20-25 minutes.
- cucumbers fresh 10-12 min.
- Parsley 15-25 min. Celery roots And parsley boil in salted water for 25 to 40 minutes, depending on the size of the root. To preserve the white color of the root, cook in an open pan, adding tbsp. a spoonful of vegetable oil.
- Tomatoes 15-25 min.
- Rhubarb 5-10 min.
- Radish 10-15 min.
- Turnip 20-30 min.
- Beetroot Depending on the size, cook from 40 minutes to 1.5 hours. And don’t forget to add vinegar or cucumber brine, otherwise all the color will go into the water.
- Celery 20-30 min.
- Asparagus fresh – up to 15 minutes.
- Pumpkin cook for half an hour.
- Green bean- fresh beans, washed and sorted, boil in salted water for 5-7 minutes from boiling - if you want them to remain crispy, and 3-4 minutes longer if you want the beans soft. Frozen beans Without defrosting, place in boiling water and cook for 10-15 minutes. In both cases, it is recommended to cut off the sharp ends of the pods.
- Spinach fresh cook for 3-5 minutes.
- Sorrel ready as soon as it changes its green color to pale in boiling water. It literally takes 1-2 minutes. And you shouldn’t add a lot of spices - they will “clog” the taste and aroma of sorrel.
Boiled potatoes. Peeled potato tubers of the same small size (large potatoes are cut into pieces) are placed in a dish in a layer of no more than 50 cm so that their shape is preserved during cooking, pour hot water so that it covers the potatoes by 1–1.5 cm, add salt, close the dish cover, bring to a boil and cook at low simmer until tender. Then the broth is drained and the potatoes are dried, for this 
Cover the dishes with a lid and place them on a less hot section of the stove for 2–3 minutes.
Some varieties of potatoes are overcooked and soaked in water, as a result of which the taste of the finished dish deteriorates. Therefore, when boiling such potatoes, the water is drained 15 minutes after boiling, the potatoes are covered with a lid and brought to readiness without water - with the steam generated in the boiler. Potatoes that have been peeled into barrels are cooked in the same way.
Potatoes are cooked in small portions, since long-term storage deteriorates their taste, reduces nutritional value, and changes color. Boiled potatoes are used as an independent dish and side dish.
When on vacation, boiled potatoes are placed in a lamb, plate or portioned frying pan, poured with butter, sour cream or served separately, sprinkled with chopped herbs. You can serve potatoes with sauces: red with onions, gherkins, tomato, sour cream, sour cream with onions, mushroom.
Mashed potatoes. To prepare mashed potatoes, it is better to use potato varieties with a high starch content. Peeled potatoes, uniform in size, are boiled until tender, the broth is drained, the potatoes are dried and rubbed while hot using a rubbing machine. In hot potatoes at 80° 
C cells containing starch paste are elastic and remain intact when rubbed. In cooled potatoes, the cells become brittle, rupture when rubbed, a paste is released from them, so the mashed potatoes turn out sticky, viscous, which worsens its taste and appearance. Add melted butter or margarine to the mashed potatoes, heat, stirring continuously, pour in hot boiled milk and beat until fluffy.
When leaving, mashed potatoes are placed on a plate, a pattern is applied to the surface with a spoon, poured with butter, and sprinkled with chopped herbs. The puree can be served with sauteed onions or boiled chopped eggs mixed with melted butter. Most often, mashed potatoes are used as a side dish for meat and fish dishes.
Product norm for 1 kg of mashed potatoes: peeled potatoes 855, butter 35, milk 150.
Potatoes in milk. Potatoes do not boil well in milk, so they are first boiled in water. Raw peeled potatoes are cut into medium-sized cubes, 
pour hot water, cook for 10 minutes, drain the water, pour hot boiled milk over the potatoes, add salt and cook until tender. You can add cold sautéing (butter mixed with flour) into the potatoes and, stirring gently, bring to a boil.
Used as an independent dish and as a side dish.
When leaving, place in a lamb or portioned frying pan, pour over butter, sprinkle with chopped herbs.
Carrot or beet puree. Carrots are boiled whole or cut into pieces and simmered in a small amount of water with the addition of butter or margarine and salt, beets are boiled and peeled. Then the carrots or beets are pureed. The pureed mass is combined with medium-thick milk sauce or sour cream and heated. Used as an independent dish and as a side dish.
When leaving, put it in a plate or lamb, sprinkle with butter or sour cream.
Carrots 170 or beets 159, table margarine 5, milk sauce 75, butter 5 or sour cream 30. Yield 210/230
Boiled cabbage with butter or sauce. Early white cabbage is peeled, washed, the head is cut into pieces (slices) and the stalk is cut out. Processed cauliflower is used in whole inflorescences of the same size. Brussels sprouts are pre-cut from the stem. Place the prepared cabbage in boiling salted water, quickly bring to a boil and cook at low simmer until tender with the lid open so that the color does not change. Before release, cabbage is stored in hot broth for no more than 30 minutes, since long-term storage causes the color to change and its taste to deteriorate. Remove the finished cabbage with a slotted spoon and allow the water to drain.
When leaving, the cabbage is placed in a lamb or portioned frying pan, poured with butter or cracker, milk or sour cream sauce. The sauce can be served separately in a gravy boat. White cabbage can be cut into pieces and seasoned with butter or sauce. If cauliflower is used as a side dish, then before cooking it is divided into small inflorescences.
Boiled green peas. To prepare this dish, fresh, dried, frozen and canned green peas are used. Fresh green peas are removed from the pods, placed in boiling salted water and cooked in vigorously boiling water until tender. Quick-frozen green peas, without defrosting, 
Place in boiling salted water, quickly bring to a boil and cook for 3-5 minutes. Dried green peas are soaked in cold water for 3–5 hours, washed, drained, again filled with cold water and boiled for 1–1.5 hours. Canned green peas are heated in their own broth.
Boiled green peas are placed in a sieve or colander, the broth is allowed to drain, placed in a bowl, seasoned with butter or liquid milk sauce, salt is added and heated. Used as an independent dish and as a side dish for meat, poultry and fish dishes.
When leaving, green peas are placed in a heap in a portioned frying pan or lamb, with a piece of butter on top or served separately on a socket. You can sprinkle with boiled chopped eggs or add croutons.
For croutons, the crusts of stale wheat bread are cut off, the bread is cut into triangles, diamonds or crescents, dipped in a mixture of eggs, milk and sugar, then fried on both sides in butter or margarine until a crispy crust forms.
Boiled asparagus. Processed asparagus is tied into bunches protruding from the bunches 
the ends are cut off. Place the asparagus in boiling salted water, quickly bring to a boil and cook at low simmer until tender.
When leaving, the asparagus is untied, placed on a special rack with a napkin, or a portioned dish, or plate, decorated with sprigs of parsley, and cracker sauce is served separately. Processed asparagus can be cut into pieces 2-3 cm long, boiled, then combined with liquid milk sauce, add butter and heat. Used as an independent dish and as a side dish for poultry fillet cutlets.
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