Boiling vegetables is a satisfactory method of cooking only if both liquid and vegetables are consumed, so this technique is to be reserved for cooking soups, stocks and broths. To keep as much flavor as possible, add the vegetables to a boiling liquid in preference to a cold liquid, so that the vegetables will be quickly sealed by the heat, lose less flavor in the liquid, and cook more quickly.

Five Vegetable Primavera Recipe

Sweet-Sour Red Cabbage with Apples and Walnuts Recipe