Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

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There is a theory that root vegetables should be placed in cold water and brought to the boil, while all others should be placed in boiling water. I can see no reason for this practice, and believe that putting root vegetables in cold water prolongs the cooking time and encourages them to leach out more of their goodness. I put all vegetables in boiling water and recommend that you do the same. Use as little water as possible, but watch that it does not evaporate. Serve vegetables ‘al dente’ - cooked through, but retaining a little ‘bite’.