How to make your vegetables taste great ! Here are 9 ways to make vegetables taste better…
1.Pack in the flavor
Just because vegetables are healthy doesn’t mean they have to taste bland.
Add extra flavour to them with a little pepper, garlic powder, herbs, spices, or citrus juices.
For example, a light squeeze of lemon or lime juice after you steam your vegetables can add a nice surprise.
Or, try sautéing them with herbs, olive oil, and garlic. I love butternut squash roasted with a little oil and garlic.
You could also add dried or fresh spices, such as jalapeño peppers for a spicy alternative.
2. Don’t overcook
There’s nothing worse than overcooked, soggy veggies. Remember, you only need to cook them for a short time.
This not only helps to maintain th the nutrients, but most vegetables taste better when they have a little bite.
3.Presentation is everything
No one wants to eat something that’s been slopped on the plate like a dog’s dinner!
Instead, try to think of how your dinner will look in advance, and then choose vegetables which will enhance the look e.g. lots of bright colors/textures etc.
Think broccoli with chicken. Stir-fry vegetables with white fish. Green beans with salmon, and so o
4. Blanch First
Many cuisines have a two-part approach to cooking vegetables: veggies are cooked once, until they’re no longer raw, and later they’re cooked a second time, for flavor. The best way to do this is by blanching.
To blanch your veggies, simply add them to a pot of boiling, salted water, and cook them for 1–2 minutes. Then take the veggies to an ice bath until you’re ready to cook with them further. This allows for the vegetables to be cooked all the way through, without compromising texture (whereas they might fall apart if you cook them start to finish in a pan). It also helps the veggies retain a vibrant color.
5. Smaller vegetables have a milder flavor
Baby vegetables are often milder in flavor than their more mature counterparts, so you might prefer baby versions of artichokes, squashes, turnips and Brussels sprouts. Smaller leafy greens are more tender and mild than more mature ones, so look for ‘baby’ greens like spinach, kale or chard – especially if you’re going to eat them raw.
6. Make a healthy dip
Try blending up a mix of frozen spinach, diced onion, sour cream and a tablespoon of lemon juice, then serve with a selection of raw vegetables
7. Change your cooking method
Whatever cooking method you choose – grilling, roasting, boiling, steaming, BBQ-ing – it will create different flavors in the end result. So, if one method of cooking doesn’t do it for you, try something else.
8.Mix fruit with veg
Why not try adding a bit of zesty flavor to your vegetables by throwing in some fruit?
Start off with baby spinach leaves, then add orange segments, sliced strawberries and top with some nuts and a raspberry-based vinaigrette.
9. Don’t Cook Everything at Once
There’s a temptation to treat all veggies the same, but it can get you in trouble in the kitchen. Carrots take about 50 times as long to cook as spinach does. Green beans are somewhere in between. The key is to time it so that when your veggies are ready, each vegetable is cooked to perfection. You can get the hang of this really quickly be simply adding the harder ingredients (such as root veggies and stalks) at the beginning of your dish, and adding the softer elements, such as leafy greens, in at the end.