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.
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.
Not exact matches
Steam or cook them in
salty boiling water for 10 - 15 minutes until soft.
Cut parsnips and carrots into bite size pieces, and
boil in
salty water for 20 minutes or until fully cooked.
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.
Fill a pot with
salty water and crank up the heat to get it
boiling.
Simply
boil frozen edamame in
salty water while still in their pods for about 4 or 5 minutes.
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.
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.
Add enough salt to the
boiling water to make it pleasantly
salty.