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White Vegetables
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Published 2014
Pigments called anthoxanthins (an tho zan thins) and flavonoids range from pale yellow to white. These are the primary coloring compounds in potatoes, onions, cauliflower, and white cabbage and in the white parts of such vegetables as celery, cucumbers, and zucchini.
White pigments stay white in acid and turn yellow in alkaline water. To keep vegetables such as cauliflower white, add a little lemon juice or cream of tartar to the cooking water. (Don’t add too much, though, as this may toughen the vegetable.) Covering the pot also helps keep acids in.