How to Cook Vegetable Dishes in Microwave

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Vegetable-Dishes_cMost vegetables cook beautifully in the microwave, retaining their fresh, full flavour, bright colour, crispness and shape. You need just a very little water. Never add seasoning until after cooking, and don't sprinkle salt directly on to the vegetables before cooking as this causes dehydrated patches to form on the top.


Always cover vegetables during cooking and remember to puncture the clear film, or turn back a corner, to allow steam to escape. Frozen vegetables can be cooked straightaway from frozen - just snip a corner of the bag and place it on a microproof plate. Any leftover vegetables can be reheated and taste just as fresh, or toss them in a dressing and serve as a salad. Otherwise, I put them into cheese or egg dishes with a sauce for a quick family lunch dish.

It's most important to remember to prick the skins of potatoes - or anything else you cook 'in its skin' - otherwise they'll burst during cooking. You'll only forget once. And remember that vegetables continue to cook once they are taken out of the microwave. So do allow for standing time (it's in the charts) rather than being tempted to cook them that little bit longer, if they don't feel cooked when you first take them out.

If you are cooking a mixture of vegetables in the same container, arrange the ones that take the longest cooking time (usually root vegetables) on the outside in a ring, and the ones that cook in less time (most green vegetables) towards the centre of the dish. I find it a great help, when entertaining, to arrange a plate of part-cooked vegetables on a serving platter well ahead of a dinner party, then I reheat them for a few minutes in the microwave before serving. It certainly makes it all much easier - and the vegetables taste so good!

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