VEGETABLES

Preparation Time: 20 min or 90 min

Yield: Depends how much you cook :-)

My philosophy is that vegetables should be eaten

straight from the ground. Well ok, without the dirt.

If you're a traditionalist and insist on cooking them,

I'd suggest you throw away your pots.

When vegetables are boiled, all of the nutrients and flavour

end up in the water. It's called soup stock.

To keep the flavour in the vegetables, try steaming or baking them.

Steaming takes less time than boiling because steam

is hotter than boiling water.

Simply put your vegetables into a metal collander and

rest it, covered, on the top of a similar sized pot with 2 or 3 inches

of boiling water in the pot.

You can season the raw vegetables with butter and parsley

or your choice.

It has been a while but I think it takes about 15 minutes

to cook potatoes, or corn on the cob.

I prefer the oven method.

Clean the vegetables and wrap them in aluminum foil,

dabbing some butter and seasoning onto the vegetables.

Bake for 90 min in 325 ° F oven.

Serve and enjoy!

Final word: About doneness.

Vegetables should not be mushy in the mouth.

They should be cooked to the el dante' stage,

still having some chewyness, but not crunching between the teeth.

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