Oh! Ladies', I do love Snow Peas, but not normal ones.
As child, my Mother would juice peas, & apples togethe, in the 'Vitamizer'. That was at least, drinkable.
I just couldn't hack Beetroot juiced. But nearly all the others' were fine.
Celery & Apple. Beans. Apples & Beans.
Then, of course, Chips, freshly cooked hot, with heaps of normal salt!
On a cold, rainy day, there's nothing better than freshly hot, salted chips straight out of the 'wrapping paper'.......oooooh, YUM!
Donjo I remember coming home from a netball match, mid winter walking along Parramatta Road near Glebe in Sydney eating chips out of newspaper (6 pennies worth). Just heavenly. Warming and comforting. Think the print ink was a much better flavour than vinegar ! Funny how some things you just have to eat as they come. I can't eat a meat pie off a plate.
I adore Roasted potato to the point that I need have nothing with them!@! But I also adore Cauliflower Gratin!! The cauliflower combined with the rich cheesy sauce and baked till golden brown is simply heaven!! But then,I love just about every vegetable and often do not bother with meat,fish or poultry to go with them!!
I love all vegetables. I mean I am not exactly mad about okra, but if you put it in front of me, I'll eat it.
I think all vegetables require a big dob of butter or at a pinch, cream or maybe a parsley sauce.
This is a hard choice but I am going to say zucchini, perhaps because no one else has yet. I love the delicate taste of zucchini and it can be prepared in so many ways. It makes a nice soup, is delicious lightly fried or else steamed with a squeeze of lemon juice. It is brilliant in a slice as a savoury dish or in muffins or a cake for something sweet. I grate it and sneak it into mince dishes to increase the vegetable intake of the unwary, shhhh please don't tell them.
I have a few. Love roasted pumpkin well done. Stir fried leeks are a delight - a little olive oil and seasoning of your choice (I prefer lashings of black pepper) - they taste gorgeous. I also like plantains - there are a variety of ways to cook them but I like them sliced diagonally quite thickly, I then dip them in a little bowl of olive oil and seasoning of choice, drain them and bake them on a baking sheet in the oven for approximately 30 minutes. The advice is cook them for 15 minutes but they are not cooked to my taste in that time. It's a trial and error thing really.
I think mine would be cabbage or potato. Although if i happen to be in the kitchen when dinner is being made I sometimes eat some of what is being made before it is cooked.Now that I think about it I should probably stop (probably).