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I just thought of something.
Typically, when I want to make a vegetable a little softer, I steam it. I steam green beans, and broccoli, and the occasional carrots.
But when I want to make, say, mashed sweet potato... I boil it.
Should I be steaming my sweet potato as well to retain nutrients? How about my potatoes? (I mean, I recognize that's a bit silly with typical potatoes, but what if I have fancy purple ones?)
Obviously "steam your potatoes!" would be limited by the quantity of potatoes I intend to cook... but why do I boil them?
(Why do I ostensibly boil them, that is. Mostly I only ever do that for mashed potatoes, which invariably have a sweet potato or some carrots blended in.)
But when I want to make, say, mashed sweet potato... I boil it.
Should I be steaming my sweet potato as well to retain nutrients? How about my potatoes? (I mean, I recognize that's a bit silly with typical potatoes, but what if I have fancy purple ones?)
Obviously "steam your potatoes!" would be limited by the quantity of potatoes I intend to cook... but why do I boil them?
(Why do I ostensibly boil them, that is. Mostly I only ever do that for mashed potatoes, which invariably have a sweet potato or some carrots blended in.)