Nannyp
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Green VegI was always taught to prepare green veg as close as possible to cooking time. This way you retain as much of the vitamin content as possible.
Some people add bicarb to green veg, to retain/enhance the colour. I was taught that this takes out many of the vitamins.
When making gravy, I use the green veg water as the hot water, mixrd with the other ingredients. This way, any vitamins leached into water are recouped in the gravy.
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dingsy
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I try to steam vegetables whenever possible, and save the water from that for my everlasting stockpot, if I don't need it for gravy! I find that steaming really does preserve the taste and texture, and loses much less of the nutrients.
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blueflower
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I like to steam when possible as well. Saves using so many rings on cooker. Cook potatoes or some over root veg in bottom pan then use a couple of steamer pans on top for other veg. Veg does taste better steamed.
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shanzi
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I boil all my vegetables in one saucepan (the potatoes in another). With the water I also make gravy, but only with cornflour and a few shakes of soya sauce to colour and a pinch of salt. :P
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MissMuppet
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I use my steamer and always forget to use the water for gravy! :oops:
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