Is There Any Way to Make Vegetables Tasty?

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Answered by: Greg, An Expert in the Healthy Living 101 Category
The phrase "strive for five" is really true when it comes to eating vegetables. Unfortunately, most of the time vegetables just end up as lifeless blobs on our plates. This article provides fast, delicious vegetable recipes that everyone will enjoy. You can use either fresh or frozen vegetables, but to make vegetables tasty, avoid canned varieties because of the high sodium content and dull flavor.



Although eating fresh vegetables is a tasty part of your healthy lifestyle, avoid the tendency to overbuy them. For the freshest flavor, try to store vegetables for no more than two days in your refrigerator. If you want them to last longer, your best bet would be to buy frozen veggies. The new vegetable plastic bags available, with tiny holes to help the vegetables breathe, will keep your vegetables fresher. Look for this in the plastic bag and foil aisle of your grocery store.

For the best nutritional value, try to stick with the vegetable “powerhouses,” such as broccoli, cauliflower, carrots, peppers (particularly the red ones), beets, and all of the greens, such as mustard, kale, chard, collards and spinach.



Many different techniques are available to cook vegetables. Use methods like the ones below to keep vegetables crisp, colorful and full of nutrients.

Steaming: This technique requires a little more time than boiling, but preserves levels of some nutrients like vitamin C, which are diminished by boiling. Steaming helps retain delicate vegetable flavors and is therefore better suited to mild-tasting vegetables, such as summer squash, carrots and beets, rather than strong-tasting vegetables, such as Brussels sprouts and cabbage. For proper steaming, place vegetables on a steamer rack above boiling water in a saucepan. Cover the saucepan tightly to keep in the steam. Replenish the water if you need to during the steaming process. Pasta pots often come with steamer inserts, or use Chinese bamboo steamers that stack and enable you steam many items at once. Folding steamers fit in most pots.

Stir-frying: This is a very quick method of preparing vegetables. Keep the heat relatively high, and continuously toss the cut vegetables over the heat until they are done, but are still slightly crisp. A wok is the best vehicle for stir-frying, but a heavy skillet will do. Make sure your pan is hot enough or the food will absorb too much oil and stick to the sides.

Grilling: This method is suitable for certain vegetables. Sweet peppers, tomatoes, large mushrooms, potatoes, sweet potatoes and corn are all delicious when grilled. Simply brush the vegetables with a little oil to prevent drying. You can place small pieces of vegetables in foil and then set them on the grill. The rack should be about six inches from the heat source, and the heat should be about medium.

Microwaving: To make vegetables tasty, avoid microwaving at all costs.

Carrots With Orange Glaze

Total Servings: 6

Serving Size: ½ cup

Carrots

3 cups diagonally sliced, peeled carrots

Glaze

1/3 cup fresh orange juice

¼ cup water

1 tbsp fresh lemon juice

1 tbsp honey

1 tsp cinnamon

½ tsp nutmeg

1 tbsp cornstarch or arrowroot

2 tbsp water

Garnish

Fresh mint leaves

1.Prepare the carrots by steaming them over boiling water on a steamer rack, covered, for five minutes. Drain and set aside.

2.In a small saucepan over medium heat, combine the orange juice, water, lemon juice, honey and spices. Bring to a boil. Reduce the heat and cook for three minutes.

3.Combine the cornstarch or arrowroot with the water. Add to the orange juice mixture and cook over low heat until thickened. Pour the orange glaze over the carrots and serve. Garnish with mint leaves.

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