foodperson.com

It’s now official: Boiling your vegetables to death will reduce their nutritional value. Scientists in England determined that those wonderful cancer-preventive substances in brassicas (aka cabbage, cauliflower, broccoli and the like) are lost when you boil the vegetables for a long time. (I don’t even want to think about the mush that would be left!) Isn’t it convenient that these vegetables also taste better and have infinitely superior texture with a quick steaming or stir fry? Keep ‘em a little crisp and a lot tasty.