Recipes for Fruits, Grains & Vegetables - Pickles, Stuffings, Stuffed Vegetables, Asparagus and Vegetable Recipes
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Grains & Vegetables

Vegetables are usually served as accompaniments to main meals, but with imagination and good cooking, they can be used as the main part of a meal in a variety of interesting ways.

A wide variety of fresh vegetables can be purchased easily from markets these days. Vegetables are also available in a preserved state, frozen, canned or dried. Many types of vegetables can be grown in domestic gardens.

Vegetables can be classified according to the part of the plant they come from. Some people distinguish vegetables from fruits by their inclusion in savoury parts of a meal, while fruits are eaten with sweet parts of a meal. However, some foods which are called vegetables, e.g. tomatoes, are really fruits.

Preparation and choice

Vegetables should be chosen carefully. The following points should be considered:

In order to preserve the vitamin and mineral content, vegetables should be prepared as follows:

Conservative method of cooking vegetables

Vegetables, except for leaf types, can be chopped and sauteed in fat, then placed in a covered casserole with a little liquid in the oven, and cooked until tender. The juices should be used for gravy. This conserves most of the flavour, color and shape of the vegetables.

Effect of heat on Vegetables

Vegetables are cooked to reduce their bulk and make them more digestive by cooking the starch they contain. Some vegetables, e.g. potatoes, actually increase in bulk when cooked as they absorb water. Vitamins and minerals, particularly vitamin C, are destroyed by heat and vegetables should be cooked carefully to keep such losses to a minimum.


Grains & Vegetables - Cook it All

The Fruit, Grains and Vegetables section includes recipes for foods that contain Beans and Grains, Fruits and Vegetables. It also has sections for instructions for making Pickles, Rice. Stuffings and Stuffed Vegetables.

Page Last Updated on : Apr 30, 2007

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