The two (at least) veg
When I make a roast dinner I always have to prepare a variety of vegetables. My favourite is spring cabbage, my love for this started when I was young and my Dad grew vegetables in his garden. I remember that on of my jobs was to go into the garden and pick the vegetables for Sunday lunch. No vegetables have ever tasted better.
I steam my vegetables for a number of reasons, firstly the flavour is better and they keep more of their nutrients. Secondly because I never have enough hob space to cook them all!
In a calorie packed meal with roast meat, gravy, Yorkshire Puddings, mashed and roast potatoes it's nice to have something that is free of points to bulk it out. I find that by doing a large variety of vegetables even if I just have a spoonful of each it soon adds up.
I steam my vegetables for a number of reasons, firstly the flavour is better and they keep more of their nutrients. Secondly because I never have enough hob space to cook them all!
In a calorie packed meal with roast meat, gravy, Yorkshire Puddings, mashed and roast potatoes it's nice to have something that is free of points to bulk it out. I find that by doing a large variety of vegetables even if I just have a spoonful of each it soon adds up.
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