Blanch briefly

Place the cleaned vegetables in boiling salted water for 1-4 minutes, depending on the variety. Then drain and rinse in cold water to stop the cooking process. This cooking method is ideal for beans, cauliflower and broccoli.

Crispy steaming

Cook chopped vegetables in a colander without direct contact with liquid in rising steam from boiling water or stock. Ideal for zucchinis, kohlrabi and sugar snap peas.

Gentle steaming

Cook chopped vegetables without fat, covered, in very little stock, water or wine and serve with braising liquid. Ideal for leeks, carrots, fennel and spinach.

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