Vegetables and side dishes
139
The unsung heroes
The very fact that we consume
potatoes, rice or pasta almost daily
without tiring of them is testament to
the influence they have, both on our
wellbeing and as part of a healthy,
balanced and tasty diet. With countless
preparation methods, they are so much
more than just a supporting act. Just
like fresh vegetables, which come to
the market in a delicious plethora of
colours and tastes, they complement
and enhance any main dish in many
different ways.
Tips on preparation and
general information
The microwave is perfect for cooking
fresh and frozen vegetables. Vegetables
retain their fresh appearance and
natural colour. They also retain their
unique taste with minimal loss of
vitamins.
Amount per person:
– 200 g cleaned vegetables.
– 150 g peeled potatoes
– 40–50 g rice (dry weight)
– 50–60 g pasta (dry weight)
Vegetables are rich in vitamins and
minerals and important for a healthy
diet. They are also a valuable source of
carbohydrates and dietary fibre. The
most nutritious part is often directly
under the skin, therefore vegetables
should be peeled as thinly as possible,
if at all. To avoid unnecessary loss of
nutrients, wash vegetables before
chopping them; cutting vegetables
increases their surface area, with a
consequent greater loss of nutrients
and breakdown of fibre.
Vegetables should not be immersed in
water as vitamins B and C are water
soluble and are dispersed when
soaked.
Summary of Contents for H 6000 BM
Page 1: ...Microwave combination oven cookbook ...
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Page 191: ...Recipe booklet H 6000 BM M Nr 09 786 261 00 en GB ...
