The Joy of Simple Veggies

Vegetables contain texture, flavor and loads of nutrients, thus making them a really necessary part of the diet. This is especially true in the case of college going students for the regular dose of fast food is unable to completely fulfill our body's requirement for nutrition even though it might fill up the stomach. But, admit it, none of us really like eating vegetables. Given a choice between a healthy salad or a heart stopping bacon explosion, I would definitely choose the latter.
But veggies are good, tasty and easy to make. And it does no harm to that wonderful piece of meat that has been making your mouth water. Good side dishes always add to the experience of the meal. And even simple Pan-Roasted or Sautéed Veggies will add the texture to every mouthful along with a burst of varying flavor.
Some vegetables that you might consider using are:

• Root vegetables of various kinds, like Potatoes, Carrots, Beets etc.
  
• Beans of various kinds, like French Beans, Broad Beans, Soybeans etc.
• Baby Onions

To prepare:

1. Size the veggies into bite sized pieces if required.
2. Blanch the root vegetables by placing them in cold water and heating till boiling. Remove to a bowl of cold water.
3. Drop beans into boiling water. Wait for water to return to boil. Count off 8 seconds and remove to cold water.
4. Heat cooking oil in a pan. Add the vegetables and toss to coat them with oil.
5. Remove when the vegetables slightly brown.
6. Season with a bit of salt, pepper and chilly powder (if required).

Vegetables can be prepared in a simple way like this. Or they can be worked upon by adding layers of complexity in flavor through several techniques. One of them is working in a vinaigrette, which I will deal with in the next post.
Who said eating healthy meant eating drab! Go ahead and experiment with the vegetables you come across. Happy Cooking!