I’ve never had a problem with veggies—we’ve always been the best of friends—but I do have a lot of other people in my life that have been less than enamored with this basic food group in the past. Some cite the bitter flavor associated with veggies like Brussels sprouts, while others dislike the various consistencies that come with boiling or steaming vegetables such as broccoli or eggplant.

This begs the question: is there a method of cooking that highlights each individual vegetable’s flavor, regardless of its structure or flavor?
Yeah… this is not what I signed up for when I started… more


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