One of my greatest kitchen nightmares would be overcooked vegetables. Soggy, colorless, mushy vegetables. The kind that remind you of the school cafeteria vegetables. Yuck.
I was a vegetarian for a few years in college, so I take pride in my veg, whether it be the main attraction or just a simple side dish. Whoever said that the vegetables are just a supporting act while the chicken takes all the credit?
I am from the house of believers that all vegetables are tasty, it just depends on how they are prepared. So here are my top tips for perfect veggies:
- Seasoning, seasoning, seasoning! Salt and pepper are musts, lemon juice and zest work wonders, and a little dash of chili flakes can make a huge difference!
- If boiling veggies such as broccoli or carrots, use chicken or vegetable stock as the cooking liquid. A whole new level of flavor and depth! If sticking to water, make sure to salt it! About 1 tbsp for every 3 cups water.
- Out of lemon? Try orange, lime or even grapefruit! Citrus is amazing and works wonders on asparagus and peas.
- If roasting, use cooking spray rather than loads of olive oil or butter. Too much fat can cause soggy veggies that don’t look or taste very nice.
- Don’t overcook the vegetables. Period. If you think that they need another minute or two, take them off the heat and leave them to sit for another minute or two in the cooling pan.
- Lastly, the most important of all, don’t forget the veggies! Make an effort with them, and your meal will be on a whole new level!