Root Vegetables
When boiling root vegetables like carrots, beetroot or turnips, do not hesitate to cut them into small chunks or slices to speed the cooking. Use enough water to cover them and cook fast. This method preserves vitamin and flavour. Save the liquid in the pan for soups or sauces. Cooking period should not exceed 15 to 20 minutes.
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Bibliographic details
Greymouth Evening Star, 8 February 1947, Page 8
Word Count
60Root Vegetables Greymouth Evening Star, 8 February 1947, Page 8
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