A-Z Vegetable Cooking Hints

ARTICHOKE (JERUSALEM)

Allow 6-8 ounces per portion.

Scrub, peel quickly, plunge into cold water, add a few drops of lemon juice or vinegar to prevent discolouration.

Cook in boiling water for 30 minutes until soft. Drain, garnish with chopped parsley. Serve with melted butter or white sauce.

BROAD BEANS 4-8 ounces per serving.

Shell beans and cook in boiling salted water 20-30 minutes until soft. Serve on own or with parsley sauce.

BEANS – FRENCH 4-8 ounces per serving.

Top, tail and string the beans then leave whole or slice. Cook in boiling salted water 15-20 minutes. Remove any scum that rises to the surface during cooking. Drain and toss with salt and pepper and knob of butter.

BEANS – RUNNER 4-8 ounces per serving.

Top, tail and string the beans. Slice thinly. Cook in boiling salted water 15-20 minutes until soft. Remove any scum that rises during cooking. Drain and toss with salt, pepper and a knob of butter. For a pleasant change, try boiling an onion about the size of a golf ball in with beans when cooking them.

BEETROOT

Allow 4-6 ounces when served as a vegetable. Screw off the tops ij inches from the crown. Wash thoroughly taking care not to break the skin or they will ‘ bleed’ when boiled. Boil in salted water until they are tender—about 2 hours. Peel off skin, slice or cube. Serve hot with white sauce or cold, slice with a little vinegar.

BRUSSELS SPROUTS 4-6 ounces per serving.

Wash, remove discoloured leaves and cut a cross in the stalks. Cook in boiling salted water 10-20 minutes until soft. Drain. Add salt and pepper and a knob of butter and reheat for a few seconds.

CABBAGE 4 ounces per serving.

Remove coarse outer leaves. Cut in half and remove hard centre stalk. Wash thoroughly, shred finely, cook rapidly in 1 inch boiling water 15-20 minutes. Drain well, toss in knob of butter, pepper and salt.

CARROTS 4-6 ounces per serving.

Trim off leaves, scrape lightly with a sharp knife. Small new carrots can be cooked whole. Simmer in salted water for 15-20 minutes. Serve tossed with a little butter, pepper and chopped parsley. They will also combine with parsnip, swede, turnip as a boiled vegetable. They are ideal in stews, casseroles, etc.

CAULIFLOWER

Allow a medium size cauliflower for four servings. Remove coarse outer leaves. Cut a cross in the base of the stem. Wash well and cook stem side down in fast-boiling salted water for 20-30 minutes. Drain well and serve coated with white sauce or cheese sauce. Or, divide into florets and cook in fast-boiling salted water for 15 minutes. Serve tossed with butter and a sprinkling of pepper.

CELERY 2—3 sticks per serving.

Wash, scrub and cut into even lengths. Cook in boiling salted water 30-50 minutes or until tender. Drain well, serve with white parsley sauce or cheese sauce. Coarse sticks can be chopped and added to stews and soups.

LEEKS 1-3 leeks per serving.

Remove coarse outer leaves, cut off roots and tops. Wash, splitting them down the centre to within 1 inch of base to ensure all grit is removed. If necessary, cut them right through. Shred, then cook in boiling water 20-30 minutes. Drain thoroughly. Serve coated with white sauce or cheese sauce. Shredded leeks can also be fried or added to a stew.

LETTUCE

This is usually served as a salad but the thinnings can be cooked in the same way as cabbage. When cooked they are similar in taste and appearance to spinach and can be served with a white sauce.

MARROW 6 ounces per serving.

Peel, remove seeds and cut flesh in even-sized pieces. Cook in boiling salted water for about 20 minutes. Drain well.

Serve with a white sauce or a cheese sauce. Can also be roasted in the dripping round the meat or stuffed and baked.

ONIONS 4-6 ounces per serving.

Skin and trim. Cut up if desired. Cook in boiling salted water 30-45 minutes. Drain and use as required.

Onions may also be fried, braised, stuffed or baked, or used in stews and casseroles.

PARSNIPS 6-8 ounces per serving.

Wash, peel quarter and remove the hard centre core. Cut in slices, strips or dice. Cook in boiling salted water 30- minutes. Drain and toss in butter, salt and pepper.

To roast: par boil for five minutes in salted water, drain and put in fat around the meat joint for 1 hour.

PEAS 2-3 ounces (after shelling) per serving. Shell, wash, place in boiling salted water with 1 level teaspoon sugar and a sprig of mint. Cook 12-15 minutes. Drain, remove mint, toss with a knob of butter.

POTATOES 6-8 ounces per portion.

Peel thinly. New potatoes can be scraped. Cook in boiling salted water 15-30 minutes. Drain. Serve whole or mashed with butter.

They can also be baked, roasted, fried or sauted.

SWEDES 4-6 ounces per serving.

Peel thickly, cut up, cook in boiling salted water 30- minutes. Serve mashed with butter and seasoning.

They can also be used in stews or boiled in combination with carrots, parsnips or turnips.

TURNIPS 4-6 ounces per serving.

If young leave whole, older ones should be sliced or diced. Peel, cook in boiling salted water 20-30 minutes. Serve tossed in butter or top of the milk or with a white sauce.

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