Now that you've got your veggies, it's time to prep them for their big boiling debut. Chop, dice, slice, and dice some more – just kidding, don't overdo it, or you'll end up with veggie mush! A good rule of thumb is to cut them into bite-sized pieces, so they cook evenly and don't turn into a sad, soggy mess.
Did you know that some veggies, like potatoes and carrots, can be boiled with their skins on? It's true! The skin helps retain nutrients and adds a bit of texture to the finished product. Just be sure to give them a good scrub before tossing them in the pot.
Now, let's talk water. You'll want to use enough to cover your veggies, but not so much that they're drowning in it. Aim for about an inch or two of water above the veggies, and make sure it's cold water, not hot – we don't want to shock those poor veggies!
Boiled Vegetables
