Today’s theme is vegetables, but not any kind of vegetables. I am here to praise the charm of overcooked vegetables. Not all vegetables give their best when cooked for long time, some get soggy and unpalatable, but take French beans, broccoli or cavolo nero. They give up, surrender to the flame and develop a buttery texture and an intense aroma, which can suit pasta dishes, meat and even stand up for itself in a comforting side dish.

So, this is how I tend to cook vegetables. What about you? Do you put a quick timer when it comes to cooking your veggies or do you allow them enough time to become buttery and soft?

The recipes we mentioned in this episode:
- Stewed French beans: https://en.julskitchen.com/side/stewed-french-beans
- Pasta with broccoli: https://en.julskitchen.com/first-course/pasta-first-course/pasta-with-broccoli
- Tagliatelle with romanesco, anchovies and burrata: https://en.julskitchen.com/first-course/pasta-first-course/tagliatelle-with-romanesco-broccoli

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