While methods like steaming are better than boiling, the answer depends on the vegetable. … Saute, don’t fry – Sauteing in a bit of healthy cooking oil, such as extra-virgin olive oil, is a great way to cook many vegetables.
Since vegetables don’t come in contact with cooking water during steaming, more vitamins are retained. Dry cooking methods such as grilling, roasting and stir-frying also retain a greater amount of nutrients than boiling. … Contrary to popular belief, microwaving doesn’t kill nutrients in vegetables.
Good tips when Sauteing vegetables
• Use a flat shallow sided saucepan
• Don’t overcrowd the pan
• Don’t let the oil burn and smoke – wait until you see the fat is rippling
• Only use a tablespoon of oil
• Let the food get some colour and crust before tossing it around.
Any vegetable can be sautéed, especially the more tender vegetables: green beans, asparagus, mushrooms, zucchini, and peppers. Harder varieties such as potatoes and other root vegetables may need to be cut smaller to be able to saute.
More about Baby Recipes
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