The health perks of vegetables are understood by many internationally, but perhaps beyond their natural taste, there is a disconnect concerning turning them into a delicious restorative. The simple act of grading green beans and mushrooms and adding them to meatloaf can add taste, health benefit, and moisture to an already well-liked casserole. Moreover, Cutting the vegetables into bite-sized pieces and adding them to a soup with some pinches of spice also proves beneficial. Much of the health benefit from vegetables is said to remain if they are steamed or cooked slowly.Nutrition insiders will most likely point out that vegetables can lower the risk for many cancers, heart disease, and type 1 diabetes.
There are numerous measures one can easily accomplish to make vegies come to life in terms of taste either served alone or in combination with other foods. Sauteing vegies is quick and easy. Heat the pan on high heat, add a small amount of olive oil and once the oil begins to shimmer, then add the chosen vegetables. Sources recommend sautéing mushrooms, snow peas, baby artichokes, asparagus and sweet peppers to name a few. These tender vegetables cut into bite-sized pieces will cook quickly and through. The one preparing the vegetables in this manner determines their tenderness by the time taken for preparation.
Another vegie delight is slow-roasted onions, adding a small amount of oil or butter. This will largely take out the sharpness, and enhance sweetness. Cutting onions and adding to a main dish will accomplish much the same. French onion soup with a medium sharp cheese topping is a favorite of many.
Brussel sprouts can be served whole by adding a small amount of water to a microwave bowl, some butter and seasoning, then cooking in a microwave oven for about 5 minutes, and then letting stand for a few minutes before serving. Another recommended variant preparation is to slice the Brussel sprouts diagonally, separate into rings, microwave in a small amount of water, adding oil or butter, plenty of caraway seeds and other desired flavors.
Blanching vegetables is a common practice among Asian cooks. Steam the vegies for 30 to 60 seconds. Remove vegies from the heat, and drop them in cold water. This practice will curtail strong flavors from developing. Also, stir-frying vegies is a quick preparation. Its main benefit is to preserve flavor of the vegetables. One can find stir-fry preparations on line or from notable cookbooks.
Serving raw vegetables with a low-fat dip, hummus or dressing adds taste while retaining the known health benefit of the vegetable or vegetables being served. Adding oil and graded cheese to broccoli, cauliflower, and artichokes, baking at 350 for 30-40 minutes can also be a creative concoction.
Consider the above preparation ideas with baby vegetables, which contain much the same vitamins, minerals, and other health substances as the more mature versions. Baby carrots are best when purchased in a bunch with greens attached, artichokes, squashes, and turnips also can be prepared in various ways and transformed into a delicacy.
Vegetable growers have focused much of their efforts on creating means to ship produce and keep spoilage at a minimum from garden to consumer’s table. Over time recipes have been, and continue to be developed so as to enhance the use and taste of vegetables. Health experts suggest one’s daily intake should be 5 to 9 servings of both vegetables and fruit. Also, to protect flavor they recommend storing produce separately from fruit.