Steaming

The old-fashioned method of boiling vegetables in a pot full of water and then throwing the water away has much to condemn it; so many of the valuable vitamins and trace elements are lost in the water. I far prefer to steam vegetables to obtain the utmost in flavour. The younger and more delicately flavoured vegetables can be cooked in this way in 15 minutes; older vegetables and more heartily flavoured vegetables can also be steamed if they are first blanched.