Vegetable Recipes-Vegetables provide little calorie value but give much of mineral and vitamin content of a normal diet. they are usually cooked by boiling but there is almost invariably some loss of food value in the process. if much water is used, some of he vitamin, minerals and thiamine will be lost by solubility. The vitamin A and carotene content is not much affected by home methods cookery.
Diet in disease must be planned as part of the complete care of the person. many modifications may have to be made according to the disease and the condition of person or patient. the diet must be planned in relation to changes in metabolism occurring as a result of the disease.
Pureed Vegetables (mashed and strained vegetables)
- Select tender vegetables one or more kinds,
- Wash and cut into pieces
- Cook by boiling steaming until soft.
- Strain off the water and use for soup or sauce
- Rub the vegetables through a strainer or sieve with a wooden spoon, collecting the pulp.
- Add salt and pepper or a little seasoning to taste
- Reheat before serving.
- 30 gm flour
- 30 gm fat
- 300 ml liquid (milk or milk and water or milk and stock)
- Melt the fat
- Stirring in the flour as it melts.
- Mix well and cook gently for two minutes for a white sauce or until brown for a brown sauce.
- Remove the pan from the fire
- Add the hot liquid,
- Stirring all the times.
- Then boil for five minutes, stirring all the times.
- Add seasonings and flavourings to taste.
- It is important to see that the fat and flour are well cooked and smooth before adding the liquid.
- For creamed vegetables, choose tender vegetables
- Wash and cut into dices
- Boil and steam until soft and strain off any liquid.
- Mix the cooked vegetables
- With enough of a white sauce to coat the vegetables thoroughly
- Serve very hot.