Thursday, October 11, 2018

Boiled Vegetables For Dinner


Boiled Vegetables For Dinner

Boiled Vegetables For Dinner

Boiled Vegetables For Dinner

Boiled dinner speaks for itself and self explanatory here as a pot of water which includes celery, onions, carrots, pumpkin and potatoes boiled until tender.  Served with baked chicken and broccoli.

Boiled Vegetables For Dinner


2 - 3 stalks celery
1 large onion
2 carrots
1/4 lb pumpkin (small piece of pumpkin to make 3 - 4 pieces)
3 - 4 medium potatoes
Water enough to cover all vegetables.


Cut vegetables accordingly and place in a pot of water.  Set on stove top at medium temperature and cook until tender about one hour.

Boiled Vegetables For Dinner was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman

For all photos on Boiled Vegetables For Dinner, please click on the photos to this post here at Facebook.


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Vegetables in a market in the Philippines
Vegetables are parts of plants that are consumed by humans as food as part of a meal. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowersfruitsstemsleavesroots, and seeds. The alternate definition of the term vegetable is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruitsnuts, and cereal grains, but include fruits from others such as tomatoes and courgettes and seeds such as pulses.
Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new agricultural way of life developed. At first, plants which grew locally would have been cultivated, but as time went on, trade brought exotic crops from elsewhere to add to domestic types. Nowadays, most vegetables are grown all over the world as climate permits, and crops may be cultivated in protected environments in less suitable locations. China is the largest producer of vegetables and global trade in agricultural products allows consumers to purchase vegetables grown in faraway countries. The scale of production varies from subsistence farmers supplying the needs of their family for food, to agribusinesses with vast acreages of single-product crops. Depending on the type of vegetable concerned, harvesting the crop is followed by grading, storing, processing, and marketing.
Vegetables can be eaten either raw or cooked and play an important role in human nutrition, being mostly low in fat and carbohydrates, but high in vitamins, minerals and dietary fiber. Many nutritionists encourage people to consume plenty of fruit and vegetables, five or more portions a day often being recommended.


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