Home › Vegetables › Cooking Vegetables

Cooking Vegetables

VEGETABLES may be baked, steamed, stewed or boiled.

In BAKING, no nutritive material is lost. You may bake potatoes, sweet potatoes, squash, pumpkins, beets, young onions, peas, dried beans and lentils.

In STEAMING there is no loss of nutritive material, but there is more loss in the flavor of the vegetable than in baking. All fresh young vegetables may be cooked in this way.

In STEWING, if properly done there is but little loss of nutritive substances.

The vegetables should be placed in just enough boiling water to prevent them from burning while cooking, so that the liquid left at the end of the cooking process can be served with the vegetable.

In BOILING, there is a great waste of nutritive matter. This method should only be used in the cooking of very old beets, turnips or potatoes, or potatoes with their skins on. It may also be used for strong onions or cabbage, as it insures a mild flavor.