Bite is trumps: steaming vegetables, but properly!

Heat and water are the natural enemies of the vitamins, minerals, fiber, and so-called phytochemicals that make vegetables so healthy for us. Strictly speaking, eating raw, washed vegetables is the healthiest. But not all varieties are edible uncooked.

Steam cooking: This is probably the gentlest preparation method to cook vegetables.

Vegetables are best steamed or stewed

Fortunately, there are various preparation methods that cook vegetables and still retain the important ingredients to a large extent. These include, above all, steaming and stewing. Both have in common that only little water comes into the pot. The difference: the vegetables come in steam cooking only with the steam, but not with the water in contact.

• Grill vegetables with delicious roasted flavor: Would you like to give the vegetables a fine roasted flavor, use a pan or the grill. For the latter, it is important to remember to wrap the raw vegetables in aluminum foil and not to put directly on the embers. Thanks to short cooking time, most of the vitamins remain.
• Better braise instead of fry:The pan again offers two preparation options: On the one hand, the classic frying with a little fat. On the other hand, the more gentle braising comes into question. Here you fry the vegetables briefly and then fill some water or broth in the pan.
• Bissfest despite different cooking times:To keep the vegetables nice and firm to the bite, you should of course not steam, braise or grill them too long. The optimal preparation time depends on the type of vegetable.
• Frozen vegetables often the better choice: When steaming and stewing less water comes into the pot than with fresh vegetables. Frozen vegetables are considered very nutritious, because they are usually frozen very fresh.