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Cook's Dictionary
Pak choi [pak choy]
Palm sugar [pahm shu-gar]
Pancetta [pan-chet-ta]
Persimmon [per-simmon]
Physalis [fiss-a-liss]
Piri piri [pir-ree pir-ree]
Polenta [poh-len-tuh]
Preserved lemons [pri-zurvd lem-uhnz]
Prosciutto [proh-shoo-toe]
Par-boil [pahr-boil]
Not many of us can say no to a handy short-cut, and boiling a vegetable for about half the usual time greatly reduces the total cooking time needed. Roast potatoes, for example, can be par-boiled for about 7 minutes then finished off in the oven in half the time. Just before you roast them, put the parboiled spuds back over the heat to drive off any excess moisture.
Par-boiling is also a great way to treat French beans before adding to a Nicoise salad – boil for 4-5 minutes.
Recipe that uses the par-boil method
Potatoes, bacon and oyster mushrooms
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