Poached Vegetables

4
00:30

In poaching, the vegetables are cooked just below the boiling point, which helps to give them a delicious texture with a bite, without overcooking.

With this recipe, you can poach various types of vegetables. It’s both an easy and a great way to add more greens to your plate, and the automatic program takes care of the cooking process for you.

The recipe includes cooking times for different vegetables, and cooking times are also given depending on whether you want your vegetables crispy, al dente or cooked until completely tender.

Ingredients

Pached Vegetables

1.5 l Water

1 tbsp. Salt

Vegetables of your choice

Steps

1
Poach the vegetables

Rinse and peel your vegetables.

Add water, salt and vegetables to the pot. Put the lid on and start the program, make sure you set your cooktop to “P”. First the water is brought to a boil, then the temperature is lowered to 95 ºC to poach the vegetables.

Small, fine vegetables should take around 10-15 minutes. Coarser or larger pieces of vegetables will need longer. Test with a sharp knife or a skewer or taste them. In the sections below, we provide more precise cooking times for specific vegetables.

2
Asparagus, thin green

Cooking times for thin green asparagus:

Crispy: 2 minutes
Al dente: 4 minutes
Tender: 5 minutes

If your asparagus are very thick, the cooking time may need to be increased.

3
Asparagus broccoli

Cooking times for asparagus broccoli:

Crispy: 3-6 minutes
Al dente: 6-10 minutes
Tender: 15 minutes

4
Broccoli in florets

Cooking times for broccoli:

Al dente: 12 minutes
Tender: 25 minutes

5
Green beans, small haricot vert

Cooking times for green beans of the haricot vert type:

Al dente: 10-12 minutes
Tender: 25-30 minutes

6
Green beans, regular

Cooking times for regular green beans:

Al dente: 20 minutes
Tender: 25-30 minutes

7
Carrot, whole

Cooking times for whole carrots:

Crispy: 6 minutes
Al dente: 12 minutes
Tender: 25 minutes

8
Carrots in ½ cm slices or small snack or baby carrots

Cooking times for carrots cut into ½ cm slices and small snack carrots:

Crispy: 3 minutes
Al dente: 6 minutes
Tender: 25 minutes

Notes

We have also tested sugar snaps, leeks and spring onions, but they don’t turn out as well with this method. Therefore, we do not recommend these vegetables.

If you want more flavour to your vegetables, there are several things you can add to the cooking water:
– 1 tbsp. sugar.
– Oil or butter. This will make the vegetables glossier and more attractive to look at for longer when they are removed from the water.
– The juice and zest of ½ lemon. Squeeze the juice out of it and add both the juice and the leftover rind. It adds acidity and aroma.
– Herbs also add great flavour, use whatever you have or prefer. You can use both fresh and dried.
– 1 clove of crushed garlic, you don’t need to peel or chop it.
– Cook the vegetables in stock or broth.

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