To Prepare Vegetables

Remove coarse or damaged leaves and decayed or discoloured parts from all vegetables before cooking. When freshly gathered, they should be washed just before cooking, but when bought commercially, it is often necessary to soak them in water for a short time in order to restore some of their original freshness.

Always soak close-leaved green vegetables such as cabbage, cauliflower and Brussels sprouts in water with a little lemon juice or vinegar for about ½ hour before cooking to remove insects.

Select vegetables that are crisp, fresh-looking and colourful. No amount of cooking and attention will revive a limp, tired one. It has lost its texture, a great deal of its flavour, and most of its goodness.