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Vegetables Recipe

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This recipe for Vegetables is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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Directions:
Directions:
Those grown beneath the ground (root vegetables) should be washed in cold water and cooked in cold water in a covered pan. Those grown above the ground (green vegetables) grow in hot sun, uncovered, therefore start them in boiling water and don't use a lid.
Broccoli: The flowerets cook more quickly then the stems, so divide them. Peel stalks down to the white flesh and cut into short lengths. Cook for five minutes, then add the flowerets.

Corn: Yellow is more nutritious than white. Add sugar to the water when you boil corn; salt makes it tough.

Onions: Onions cook slowly in hot fat; garlic cooks rapidly even over a low heat. They should not be cooked together at the same time.

Red cabbage: Should always be cooked with something acid (lemon or vinegar), otherwise it's color becomes an unpleasant, unappetizing color.

 

 

 

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