Strong‐Flavored Vegetables

With certain strong‐flavored vegetables, it is desirable to lose some of the flavor to make them more appealing to the taste. These include the onion family (onions, garlic, leeks, shallots), the cabbage family (cabbage, Brussels sprouts, cauliflower, broccoli), and some root vegetables (turnips, rutabagas).

When cooking strong‐flavored vegetables, leave uncovered to allow these flavors to escape, and use larger amounts of water.