Par-boiling involves boiling a vegetable briefly in order to reduce the total cooking time needed. Roast potatoes, for example, can be par-boiled for about 7 minutes before being finished off in the oven until fabulously crispy. Just before you roast them, put the parboiled spuds back over the heat to drive off any excess moisture.
You can also par-boil French beans for 4-5 minutes before adding them to a Nicoise salad.
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