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Updated: May 28, 2025
The remedy is simple. Treat vegetables as you used to treat meat. Bake or stew them in their own juice. A little of the valuable vegetable salts are lost in the steaming, but not much. Better still, use a double boilerette. A very little water is put into the inner pan and soon becomes steam, so that by the time the vegetable is cooked it has all disappeared.
It is nicest cut in slices and fried in fat or oil until a golden brown. Although not generally cooked, this is very good steamed, and served with white sauce. Do not spoil these by overcooking. Steam in a double boilerette, if possible. About 20 minutes is long enough. Cut off green leaves rather close to the white part. Wash well. Steam about 30 minutes. Serve with white sauce.
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