Cooking Fruits And Vegetables

How to Improve the Taste of Vegetables



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Whether or not vegetables taste nice is simply a matter of opinion. Some people like vegetables to be blanched, whilst others prefer them to be well cooked. Either way, there are many methods that can improve the flavour, whatever texture is preferred.

Cooking in a steamer makes for crispy crunchy vegetables plus the full flavour remains. This method has a bonus in that they maintain higher nutrient content than vegetables that are boiled in water until they become soft.

Most vegetables can be mashed together to give a different flavour. Swede can be mashed with parsnips or carrots, turnips with leeks or all of them together. Broccoli can be mashed with cabbage and cauliflower. When cooked add a good splash of olive oil and/or butter with some ground black pepper, mash and serve. All of the above can be mashed together then cover with a sauce of choice. Place it in the oven and cook for approximately thirty minutes to make an interesting vegetable bake.

Of course, there are ways to improve the flavour of individual vegetables and this is frequently a necessity if one member of the household dislikes someone else’s favourite. There may be no need to take on extra work in an attempt to please everyone.

Broad beans

Also known as fava beans, these are delicious without accompaniments, however, some find this vegetable to be boring but it need not be so. Simply cook the beans in boiling water or in a steamer, when cooked place in a saucepan and add a tablespoon or two of cream, stir over the heat for approximately thirty second to one minute but do not allow the cream to boil. Add a pinch of black pepper to taste. This can be served as a tasty side dish or eaten as a snack.

Carrots

An extremely easy way in which to improve the flavour, or at least give a different taste is simply to add a tablespoon of sugar to the water whilst boiling carrots. This gives a sweet and refreshing taste. For added extras include a splash of lemon juice once the carrots are cooked or add a knob of butter and some ground black pepper.

Cauliflower

This vegetable is frequently thought of as boring and is usually made with a cheese sauce to spruce it up. When cooked mash the cauliflower and add a parsley sauce, season with salt and pepper and serve. This is a nice accompaniment to a meal, especially with fish.

Mushrooms

When frying mushrooms add some chopped garlic and a pinch of chilli into the pan. It is better to cook with flat field mushrooms rather than the button type. This is because the flavour will then permeate through the entire mushroom.

Mushrooms can also be cooked in garlic butter and at the same time boil some chopped leeks. When all the veg is cooked, strain and mix them together in an oven proof dish. Stir in a cheese sauce and bake in a pre-heated oven for twenty to thirty minutes. This is a delicious accompaniment to a meal or can be eaten as a snack.

Parsnips

Cut the parsnips into thin strips and par boil. Lay them on a baking tray and apply a thick coat of honey. Roast in the oven until the parsnips are tender and serve. The flavour of the honey will permeate into the parsnip as well as giving a delicious outer coating to the vegetable. Parsnip and honey perfectly complement each other and make an exciting component to a meal.

Spinach

This vegetable is not particularly popular, and this is a shame because it is packed with nutrients, in particular iron and vitamin c. There are many ways to jazz up spinach and turn it into something to be enjoyed. Spinach can be boiled or fried, and of course, it can be eaten raw. If boiling, then when it’s cooked place it in a dish and add in a splash of lemon juice and a pinch of salt. This makes for a very refreshing taste. Spinach can be fried in butter and whilst cooking throw in a handful of grated nutmeg, add a pinch of salt and pepper to taste, and then serve. The nutmeg can be substituted with rosemary if preferred.

Spinach can also be fried in a pot along with chopped spring onions and peas. Cook the onions and peas first, and then when they are almost ready, mix in the spinach along with a glass of white wine. When this is cooked add a pinch of salt and pepper to taste, and serve. This makes for a mouth-watering side dish.

It is easy to experiment with vegetables; the trick is to test out a variety of methods until the favourites are discovered. It doesn’t matter if it goes wrong, the great thing about vegetables is that they need not be wasted; anything left can always be thrown together into a pot to make a tasty vegetable soup.


More about this author: Caroline Fynn

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