vegetables

[Meg 50]

How do you like your veg?

My father in law boycotted a restaurant because they had the audacity to leave the skins on new potatoes!

Some people like their cooked veg almost raw, while others are already cooking their Christmas Sprouts....

You?

[suespud]

Al dente.....for most veg....
Like my mushrooms cooked very quickly over a high heat...so not watery.
My spuds....with the skin on...

[Manoverboard]

Continental roasted is our favourite, with a slight burn on the edges ...

Usually red and yellow peppers, aubergine, courgette, shallots, black olives and cherry Toms plus Aunty Watsit's roast potatoes with duck fat.

: schlurpppp :

ps .... sliced mushrooms always cooked in butter plus a dash of Sharwoodywooddy's Rich Soy Sauce.

[Boris+]

I certainly don't mind skins being left on potatoes - and then just a bit softer than al dente, especially when it comes to bonsai cabbage.

Em

[GillD46]

I don't like my veg overcooked, but I do like potatoes cooked sufficiently. Can't bear a hard potato.

[Delboy]

I cannot stand vegetables which are cooked almost raw "al dente", the same with meat, I like it cooked, not left nearly raw. Sprouts, don't matter how you cook them, none will enter my mouth. Mrs DB normally steam cooks the vegetable's, me I don't cook.

Favourite potatoes other than home cooked chips, are roast potatoes, cut and cooked small, crispy on the outside, like boiled potatoes served with gravy. Our son never eats a roast dinner with gravy, would much rather have brown sauce.
Not a lover of mash or baked potatoes with the skins on, although I don't mind small boiled new potatoes with the skins left on, normally only when accompanying a salad.

[GillD46]

I try and keep the skins on most veg where possible - the skins are good for the digestive system.

[Quizzical Bob]

I prefer my vegetables to involve some exercise so not too overlooked please. Are you listening P&O ?

[Meg 50]

how about parsnips roasted in butter (in a lidded dish so they don't dry out) ?

yummy

[The Tinker]

Like my veggies cooked properly - hate 'al dente'.

Also like my roast potatoes parboiled and then roasted in fat - Auntie Bessies are sacrilege Moby - how could you!

[Quizzical Bob]

how about parsnips roasted in butter (in a lidded dish so they don't dry out) ?

yummy

Horrible poisonous things, far too sweet

[Dancing Queen]

Al dente for me I hate soggy vegetables.

[Andrea S]

I only like raw Brussels . All other veg cooked but firm. Creamy mashed potatoes, occasionally cook new potatoes but never ever with the skins on. Parsnips roasted in butter and honey .

Rib of beef rare, pork pot roast in pineapple juice and lamb any how. Not a lover of poultry, certainly not where you eat it off the bone.

[Quizzical Bob]

Brussels are even worse than parsnips.

[Delboy]

I have never understood 'al dente', I like my vegetable cooked so they are soft not firm, but still retina retain their shape and flavour, but melt in the mouth when eating them, don't like crunchy vegetables.

My favourite vegetables are carrots, runner beans, cabbage or greens, but when cooked 'al dente', for me, you may as well just wash them, cut them up and put them straight on the plate. The only difference is they have been warmed up.

[Frank Manning]

Like my veggies cooked properly - hate 'al dente'.

Also like my roast potatoes parboiled and then roasted in fat - Auntie Bessies are sacrilege Moby - how could you!

Agree 100%. There is considerable doubt over the assertion that veg has to be raw to be good for you. Roast pots and yorkshire puds should be made the proper way.

Also I love broccoli and hate calabrese, but love cauliflower. Love spring cabbage, and other dark greens, but somehow they are not the same without mash and gravy, which considering we keep our red meat down to a maximumof three times a week makes it less appealing.

[Manoverboard]

- Auntie Bessies are sacrilege Moby - how could you!

Easy, no problem

We used to make our own, well Mobietta did, but we needed to buy a bucket of yucky duck fat plus 5kgs of Maris Piper potatoes cos nobody in our neck of the woods sells them in small quantities ... Auntie Bessie does though

ps ... parsnips are best roasted with some honey or maple syrup

pps ... Auntie Bessie does brill parsnips as well

[royalprincess]

No need to put the sprouts on just yet. On the day just blanch them and then roast with potatoes etc. This also works with brocolli and cauliflower. Parsnips and carrots can be roasted with skins on.

[Meg 50]

someone's been listening to us:http://i.telegraph.co.uk/multimedia/arc ... 79234a.jpg

[Andrea S]

Meg, That is funny.

Ssshhhhh What else will be picked up.

[The Tinker]

- Auntie Bessies are sacrilege Moby - how could you!

Easy, no problem

We used to make our own, well Mobietta did, but we needed to buy a bucket of yucky duck fat plus 5kgs of Maris Piper potatoes cos nobody in our neck of the woods sells them in small quantities ... Auntie Bessie does though

ps ... parsnips are best roasted with some honey or maple syrup

pps ... Auntie Bessie does brill parsnips as well

Agree with you on 'her' parsnips as cant be bothered with all that woody bit in the middle to cut out and prepare but never the roasties

[Gill W]

As long as the veg isn't cooked in salted water, it's fine for me.