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When you marinate vegetables, do you cook the vegetables before or after marinating? If you cook them after marinating, you are missing out on the ultimate flavour that the vegetables can have. According to Chef Gregory Gourdet: “Many vegetables are made up of fibrous cells that don’t break down and release the nutrients inside until they’re heated. So it stands to reason that applying heat is also a good way to put flavor in. Gourdet says to steam, roast, or bake your carrots, Brussels sprouts, eggplant, or beets. Dress them with vinaigrette, and after 30 minutes or so, they’ll be loaded with flavor.”

Link: https://www.thekitchn.com/chef-vegetable-tips-23048260