Learn How to Cook Vegetables

Peel the onion by stripping off the parchment-like outer leaves with a knife, then If using onion in a stew or soup, or simply as fried onions, cut the onion in half, and chop it into pieces, or slice it. Then put a tablespoonful of cooking oil (I always use olive oil) in a frying pan, and gently fry the onion until it is golden brown - about five minutes, then use it to add ro the other stew or soup ingredients.

If using simply as fried onion, for instance with a barbeque, you might like to cook it on a slightly higher heat, so that it gets a bit crispy, but make sure you stir it, or it will stick to the pan and burn.

For Roast Onion, keep the peeled onion whole, or if very large, cut it in half. Put it on a baking tray, cover it with about a teaspoonful of cooking oil and a little salt, and cook it in the oven on a medium heat for about 45 minutes to one hour, turning it over once, and basting it with oil. Usually it will be cooked in with roast potatoes and meat, as it imparts flavouring to the cooking oil as it cooks.

The simplest method for all three of these root vegetables is to peel them, cut them up, cover them with water, add salt to taste and boil for twenty minutes, , drain and serve.

How big should they be cut?
Potato: about the size of a golf ball, Parsnips: two or three pieces;
Carrots: several long strips, or large or small slices .

More about Potatoes:

Mashed potatoes - after boiling drain off the water, add quarter of a cupful of milk to the potatoes in the pan, heat and add a knob of butter and mash with a fork or masher. If the consistency looks a little dry, add more milk.

Roast potatoes (or roast parsnips): Peel and cut to the size of a golf ball, boil them in salted water for fifteen minutes, put a tablespoon of cooking oil in a baking tray, then put the potatoes or parsnips in, turning them over so they are coated lightly with oil. Then put on top shelf of oven, regulo 6 for about 30 minutes, until brown. It helps if you turn the over once during cooking but not essential.

Baked potatoes: Wash and scrub whole large potatoes, and put them in the oven regulo 6 for about 40 minutes. If you don't like the skins too tough, wrap them in silver metal foil for about 30 minutes, and just undo the foil for the last 10 minutes to dry off the steam.

Wash, and cut the cauliflower into large florets, cutting off any blemishes. The leaves can be used too, discarding any thick stalks.
Boil for fifteen minutes, adding a sprinkling of salt to taste.
Drain and serve.
It is sometimes served with a plain white sauce over it.

Do not overcook because cauliflower goes soft, falls to pieces and smells disgusting when cooked too long,

This is a very tasty dish, which can either be served on its own, as a nutritious vegetarian meal, or as a vegetable to accompany meat.


The ingredients and instructions of how to make the cheese sauce are in my lens How to Make Cauliflower Cheese, so I won't re-state it in detail here.

Sufficient to say you cook the cauliflower as above, for 10 - 15 minutes, and whilst it is cooking, make a white sauce using cornflour, following the instructions on the box; then stir in some grated cheese to the mixture.

Then pour the white sauce over the drained cauliflower and add a sprinkling of grated cheese on the top, because cheese tastes and looks lovely when it has browned on top.

Put it in the oven at Regulo 6 for about 20 minutes, or until just turning brown.


When finished, it should look like the cauliflower cheese on the right.

And have a look at my special French Le Creuset red metal baking dish. I've had it for years, and it is very serviceable and hard-wearing. I love it because, although it's a bit heavy, it's ornamental enough to be taken straight from the oven to the dinner table whilst hot - but I do have to have a heat-proof mat to save it burning the table.

Wash the Broccoli, cut it into florets, and drop into boiling water. Add salt to taste. Boil for ten minutes if you like it slightly crunchy, and fifteen minutes if you like it a bit soft. Do not overcook, or it will go soft and squashy and fall apart.
Drain and serve.

Brocolli should not be eaten if it has been stored too long and has turned yellow.

Pull off as many cabbage leaves as you need, cut away any thick stems, then wash the cabbage leaves, cut or tear them into smaller pieces, and put them in a pan of boiling water, salted to taste. Boil for fifteen minutes, making sure the leaves are fully covered with water, so that they don't dry out. Then drain and serve.

Some people like their cabbage cooked very soft and a bit soggy, in which case, just boil for twenty minutes instead of fifteen. Pale cabbage takes slightly less time to cook than dark cabbage,

Cut a piece of as much swede as you need, peel it with a potato peeler or sharp knife, and then cut it into small pieces - about 1"- 2" cubes . You need to cut it up small because Swede is a very hard vegetable, and would take a long time to cook if not cut.Boil in salted water for twenty minutes, then mash with butter and serve

Boil the squash in water for twenty minutes without peeling it, then cut the squash in half, add a dollop of butter, pepper and salt, and serve.

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