Here we show you some practical tips to prepare vegetables and legumes in the best way, ensuring they retain their nutritional values and are perfect for side dishes or as a main dish in your recipes. Vegetables

As a general rule, vegetables are prepared by boiling them in salted water, although some, like peas and spinach, benefit from adding a bit of baking soda to the water, as it will leave them with a more pronounced and vibrant green color.
It is important that once the vegetables are added to the water, they continue to boil vigorously so they do not darken, and to remove them from the water immediately once they are cooked, then refresh them with cold water and drain them well.
Some vegetables like cardoon and artichokes tend to turn black; to avoid this, simply rub them with lemon when cleaning and add a tablespoon of flour and another of vinegar per liter of water when boiling. Once the water starts to boil, add the vegetables and let them cook uncovered. Once cooked, refresh them under cold running water and drain them well.
If you need to remove the skin from tomatoes, as well as from tender onions, the most effective method is to immerse the vegetable in boiling water for a couple of minutes, then refresh it and finally remove the skin easily and comfortably. This operation is called blanching.
Potatoes are cooked by placing them in a pot with cold water, allowing it to heat gradually until boiling. Doing it this way will prevent them from splitting during cooking.
When peeling potatoes, carrots, or turnips, a special knife with 2 cuts, marketed under the name of potato peeler, should be used, as it is very useful for maximizing the flesh of these vegetables since it only removes the skin. With a conventional knife, you would inevitably remove some flesh along with the skin.

Legumes

All legumes should be simmered slowly to avoid breaking apart and distorting the dish. Dry legumes should be soaked to soften the skin that covers them.
All legumes, except for chickpeas, should be cooked in cold water and more cold water should be added whenever necessary.
In the case of chickpeas, they should be added when the water is boiling, adding more hot water whenever necessary.

Cooking Recipes To make the most of vegetables and legumes, here are some recommended recipes. Tomato and Basil Bruschetta Italian snack of small bread pieces with tomatoes prepared with olive oil. Also delicious if combined with a bit of Serrano ham on top. Green Beans with Almonds This delicious side dish is enhanced by nutmeg and almonds. Light Spinach Quiche A rich cheese and egg quiche with spinach. Perfect for a low-carb diet as it contains only 2 tablespoons of flour. 125 calories per slice. Green Rice Delicious Mexican-style rice recipe with a touch of poblano pepper. Piquillo Peppers Stuffed with Goat Cheese These delicious Spanish peppers are stuffed with goat cheese and seasoned with parsley, thyme, and sherry vinegar. They are delicious and very healthy. Caprese Salad Salad of tomatoes and mozzarella cheese with basil. Delicious and fresh. Salad with Breaded Goat Cheese Salad with breaded goat cheese with breadcrumbs, thyme, scallions, and Dijon mustard.