Make a point of buying quick-cooking vegetables
such as fresh spinach, snow peas, peas, zucchini, green onions, and summer
squash. Succulent vegetables tend to cook faster, and tender greens don't need
to stew like turnip greens. Spinach cooks in minutes if you rinse it and toss it
in a hot pan with nothing more than the water clinging to the leaves.
You can braise vegetables in other liquids
besides water. Try an equal amount of chicken stock - or water and a stock cube
- as well as beef stock, white wine, and even red wine for strong flavored
veggies such as leeks.
Asparagus is a stalk vegetable with an
exquisite flavor. The thickness of the stem bears no relationship to tenderness.
Wash well and cook until just tender. Serve with melted butter and a little
Parmesan cheese or create wonderful soups, salads and souffles.
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