Preparing vegetables

Clean vegetables briefly and try to avoid peeling them, as much of the goodness is in the peel. If you must peel vegetables, do so just before eating and use the peelings to make stock for soups and stews. (That is the advice of the economical cook, but I must admit I rarely follow it myself.) Cook vegetables as briefly as possible, preferably steaming rather than boiling to retain goodness. If you do boil vegetables, use the water to make soups or sauces.

It is best to cook without sugar and salt, adding them at the table if you really miss them. Remember, if you keep the heat very low and the pan covered, vegetables will cook in a tiny amount of oil or water without burning.