Starchy vegetables and roots such as potatoes, carrots and parsnip are best cooked in salted water to allow the salt to permeate the flesh during cooking, to add flavor. For green vegetables, where the cooking time is brief, it is more efficient to add salt after cooking, and you will probably find you use less, which is a healthy option.
There is no point in salting vegetables that are to be mashed or otherwise made into a puree, since it is much easier to judge the right amount by salting the mash later.
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Asian Recipes **
