I think you can do this also with fresh cabbage leaves, but firs put leaves to
boil in salty water for 20 minutes in order to have soft leaves so you can easily stuff them.
Cut parsnips and carrots into bite size pieces, and
boil in salty water for 20 minutes or until fully cooked.
Not exact matches
Steam or cook them
in salty boiling water for 10 - 15 minutes until soft.
Cooked until tender
in boiling salty water, they need little more than a pat of butter and maybe some chopped fresh herbs if you want to be fancy.
I
boiled the parsnips first
in salty water until they are completely cooked and fork tender — about 20 minutes.
In a pot of very
salty boiling water, cook noodles until they're several minutes shy of al dente.
Simply
boil frozen edamame
in salty water while still
in their pods for about 4 or 5 minutes.
If you
boil the
salty water at sea level and the distilled
water at the Everest peak you do not know if the difference
in temperatures is due to the Salt or to the altitude.
A pot of whole wheat spaghettini is
boiled up
in nice,
salty water.
If you don't have sauerkraut, than use fresh cabbage leaves but
boiled them for 20 minutes
in salty water, this way leaves become soft and you can wrap bulgur.