What other veggies are there?

Besides broccoli, carrots, and snap peas. If I eat another snap pea I'm going to hurl! Let's hear it. What veggies do you all eat?

That's it. There are no other vegetables in the entire world. You're stuck with those.

Me personally, I eat potatoes, corn, cabbage, Brussels sprouts, spinach, asparagus, summer squash, black eyed peas, green beans, tomatoes, bok choy, kale, mustard greens (if I can find them), avocado, bell pepper, seaweed...

My favorites are Brussell Spouts, Cabbage, Turnips, Beets, Cucumbers, Zuchinni, sweet potatoes and Spaghetti Squash, but I can eat just about any of the others except for asparagus and Hominy...yuck

Besides broccoli, carrots, and snap peas. If I eat another snap pea I'm going to hurl! Let's hear it. What veggies do you all eat?

That's it. There are no other vegetables in the entire world. You're stuck with those.

:flowerforyou:

I eat them all.

I made a beet puree the other day. But for some reason i couldn't stomach the taste...but Beets are good if you like the taste

cucumbers, red bell peppers, spinach, onions, garlic, broccoli. cauliflower, mushrooms, beets, looooove veggies!!!

I'll pass on the Brussels sprouts and asparagus, but add on artichokes, string beans, peas, zucchini, leeks, and radishes.

Brussels sprouts really get a bad rap (as does asparagus) because most people have only ever eaten them so overcooked they are tasteless mush. Actually, scratch that, cooked to where the bitterness comes out and the actual FLAVOR is cooked out of them.

My favorite way to prepare Brussels Sprouts.

- Get a shallow pot of water up to boiling.
- Cut just the very ends off the sprouts stems so they are clean. Remove any outer leaves that are browned.
- Blanch (boil) sprouts until they darken, but JUST until they darken. This should take about a minute or two, no more.
- Dump off the water and leave the sprouts in the pan.
- Put the pan back on medium heat. Sautee the sprouts - the intention is to get some of the water evaporated off, but not to cook them too much more. The outer leaves will brown up a bit - this is OK.
- Drizzle on some extra virgin olive oil and continue sautee for a minute or so. Optionally add garlic.
- Serve as-is or with some sort of cheese (I like to grate some hard cheese like asiago on it).

It may take a couple of tries before you get them perfect. The outer leaves should be just-ever-so-slightly crispy from the browning, the insides should be tender but not mushy. Once leaves start sloughing off the sprouts, you really don't want to cook them any more than it takes to brown the outsides a bit.

I've converted three sprout haters over to loving PROPERLY-COOKED sprouts.

But then again, I find canned peas revolting. My wife honestly thought all her life that she hated peas. Then I grew some in my garden (over her objections), and asked her to try some that I had just harvested, shelled, lightly cooked and added nothing to.

I cooked about two quarts. She ate nearly the whole batch.

The sad part is, she was brought up believing that there were actually health benefits from the salty, overcooked, nasty things you get out of a can, and that they were actually peas.

It's so sad what our processing of food does to vegetables.

cucumber, green beans, lima beans, zucchini....yumm!!

Kale, collards, celery, brussels sprouts, cabbage, cauliflower, green beans... I could go on forever

Tonight we ate a veggie stew with potatoes, sweet potatoes, parsnip, carrots, savoy cabbage, onions and leeks.

I also make a sweet and sour stir fry with onions, peppers, baby corn, fine beans, broccoli and water chestnuts (or whatever veg we happen to have handy really).

I use frozen peas to make pea soup, and frozen peppers to make one called (delightfully) Sunshine Soup.

A tin of chopped tomatoes + a bit of water + a cupful of rice makes a really nice rice and tomato soup.

There are so many ways with veg I could literally go on all night!

Let's see...Cucumber, tomatoes (cherry tomatoes make for a good snack), squash,radishes, peppers (raw makes a good snack), turnip, sweet potatoes, regular potatoes, onions...There's tons!