Párolnak

Párolnak is a form of the Hungarian verb párolni, meaning that the action of moist-heat cooking is being performed by multiple subjects (they braise or steam). Párolni refers to a cooking method in which ingredients are heated gently with a small amount of liquid, often after an initial sweating or light browning, with the dish simmering covered to retain moisture. The noun form párolás denotes the technique itself, and párolt is the corresponding past participle used to describe foods prepared by this method.

The term is commonly used in Hungarian culinary language to describe a wide range of dishes where moisture and gentle heat are central. In practice, párolás usually involves heating fat or oil, softening aromatics such as onions, adding meat, vegetables, or fungi, and then introducing liquid (stock, water, wine) to create steam within the cooking vessel. The heat is kept low, and the vessel is often covered, allowing the ingredients to tenderize while preserving flavors and moisture. The result is tender, moist food with a sauce or cooking liquid that concentrates as it reduces.

Common examples include párolt zöldségek (braised/steam-cried vegetables), párolt káposzta (braised cabbage), and various párolt meats or fish prepared with vegetables and a small amount of liquid. The technique is valued for producing tender textures without extensive browning, and it appears in home cooking as well as professional kitchens. In cooking terminology, párolnak can describe both the action of multiple cooks and the general ongoing use of the method in a recipe.