Spin off from Roast Dinner posts

Some root vegetables absolutely need to be cooked until tender -- like swede, celeriac, parsnips, especially if you're going to mash them.
Carrots I cook until they are almost tender but not mushy (and finish them off in the pan with butter and grated nutmeg). Similar for cabbage but finished off with butter, pepper and a few caraway seeds. Or sautéed pancetta cubes.

I can take or leave carrots.
I do eat them, but come to think of it, I don't like them that much.

Let's encourage others to join our sweetheart cabbage appreciation society! It is an underrated vegetable. 😁😁😁

we need a catchy hook line.
S.C.A.B... sweetheart cabbage appreciation... and something beginning with B.

Potatoes are boiled until they are mashable.......don't know if that actually is a word.
Greens are dropped into boiling water for around 3 minutes and carrots are cooked to the al dente stage, I cannot tolerate overcooked vegetables, particularly greens and don't get me started on overcooked brussels sprouts!

I prefer carrots grated raw or roasted to cooked ones, although Chantaray carrots are lovely if cooked al dente.
My grandmother boiled veg completely to a mush (and added soda bic), my mother slightly cooked them less so but salt was added liberally to the boiling water. Any nutritional value went down the plug hole when they were drained!
I love lightly steamed cabbage, sprouts, beans etc, only swede and potatoes have to be ‘mashable’, parsnips are always roasted 😋

It is tricky in our house as DH can only eat mushy veg. He has a swallowing problem.
I keep my veg separate eg broccoli, green beans, but have to compromise on cabbage.
I like carrots fairly well cooked, even better roasted with parsnips.

Oh, I remember those big tablets used to cook marrowfats/mushies! DM and MiL used to serve them with ham shank as pea and ham soup.
Sweetheart cabbage. Mmmmm.

My husband removes all the large 'veins' from the cabbage and cooks it for a few minutes only with fennel seeds it's delicious.
A French neighbour was puzzled about it staying so green, apparently she cooks cabbage twice to avoid getting wind.

Sweetheart cabbage appreciation brigade
😅

I’ll be putting my sprouts on for Chr*st**s in about an hour’s time😁

Parsnips are the work of the Devil.

hollysteers

I’ll be putting my sprouts on for Chr*st**s in about an hour’s time😁

Crikey, that will be touch and go, hollysteers.

BigBertha1

Parsnips are the work of the Devil.

Sorry, no - that’s white chocolate.

I have Brussels tops on my veg patch but no actual sprouts this year this has never happened before.