Boiling and steaming

Boiling

The easy and healthy way to cook most vegetables. Potatoes and parsnips may take 20 minutes, carrots 10 minutes and leafy greens only a few minutes.

Steaming

Steaming works a lot like boiling but allows vegetables to retain their nutrients and taste better because these aren't washed away. It particularly good for leafy green vegetables as the steam can quickly penetrate their thin shapes. It is heavily used in Asian cuisines e.g. for pak choi, dim sum etc.

The trouble with steamers is they cause more washing up than saucepans and you must keep checking that they do not boil dry.

Steaming is also the only way to cook a Christmas pudding.