Today’s theme is vegetables, but not any kind of vegetables. I am here to praise the charm of overcooked vegetables. Not all vegetables give their best when cooked for long time, some get soggy and unpalatable, but take French beans, broccoli or cavolo nero. They give up, surrender to the flame and develop a buttery texture and an intense aroma, which can suit pasta dishes, meat and even stand up for itself in a comforting side dish.
Geezaloo! Now I understand why my mother overcooks vegetables! I remember now how my Grandmother used to make green beans (or peas) in the oven with onions and tomatoes. I didn't eat them as a child but now that you shared your recipes I will try yours and my Grandmother's recipes. Maybe now I'll appreciate it. 😁
Geezaloo! Now I understand why my mother overcooks vegetables! I remember now how my Grandmother used to make green beans (or peas) in the oven with onions and tomatoes. I didn't eat them as a child but now that you shared your recipes I will try yours and my Grandmother's recipes. Maybe now I'll appreciate it. 😁