Advertisement
Easy Vegetable Sides
Appears in
By Rose Elliot
Published 2019
A dish of vegetables is a lovely, colourful addition to a meal and very quick and easy to prepare. I like to serve at least one accompanying vegetable or salad – or both – with most meals. Here’s how:
Wash the vegetables, removing any tough stems or outer leaves, then cut into manageable pieces. Put the pieces into a saucepan with a little boiling water – about 1cm (½in) depth is usually enough – cover and briefly cook until the vegetables feel just tender to the point of a knife, often only about 5 minutes, then drain.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
In this section
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title