How do you cook vegetables in a variety of ways?

During the summer, cooking vegetables is especially relevant, except that the question “what to make with them?” remains popular throughout the year.

What if I told you that you can make dozens or even hundreds of completely different dishes from vegetables?

Let’s take zucchinis as an example. What can you make with them?

Use different cooking techniques

Zucchini can be fried in batter or in breadcrumbs. Blanch them to make them a little cheesy or boil them for mashed potatoes. Stew with sauce, fry kebabs, make soup.

Use different spices.

Even if you cook the same way all the time, different sets of spices can change the taste of a dish. For example, stewed zucchini can be cooked with oregano and garlic, giving a Mediterranean flavor, or take hopely suneli and tomato sauce to bring out the flavors of Georgia.

Use vegetables at different stages of maturity
Zucchinis have different flavors and consistencies in spring, summer and fall. You have to use that, too. After all, the taste depends on it as well.

As I said before, all vegetables will change their taste depending on how we cook them. Thus, you can make a new dish every time without changing the set of products.

And there are a lot of options: frying, boiling, stewing, blanching, baking, etc! But I’m not going to take them all apart, but I’ll tell you about the ones that are not often used in cooking vegetables, but they are very cool in terms of results!

3 ways to cook vegetables

Poaching.
A method in which we cook the vegetables in a small amount of water that covers them by half at most. It tastes something in between steaming and boiling in water.

Great for zucchini, broccoli, cauliflower, beans, asparagus and many other vegetables.

And considering that you can poach it not only in water but also in other liquids, the number of flavor options increases many times over. And if you add olive or butter to it, just a fairy tale!

Stir-frying.
A great solution when you want to roast vegetables with a crispy crust. Perfect for zucchini and eggplant.

I think many have met when these vegetables are fried in flour, so that both the color is brighter and there was some kind of crust. But if you replace the flour with breadcrumbs, the crust becomes crispy! If you add starch, it will be denser.

You can add dried herbs to the breading – basil, thyme, rosemary. They will already change the flavor. And if you add more ground spices, even cooler. You can add garlic, paprika, curry flavor.

Stewing in the oven or on the stove.
A method that’s great for fall vegetables that have become tough, but they taste much brighter than young ones.

Over a long cooking time, they become softer, and since the temperature is low, they don’t lose their shape. During this time, all the seasonings soak up their flavor in the vegetables, it turns out great!

These are just 3 techniques that allow you to make dozens of new vegetable dishes. And how many more there are! Absolutely everyone is learning how to cook in our vegetable course, “Happiness Eat. Eating Vegetables.”