Try it and see if you appreciate the difference. If you really don't want to wrestle with corn ears at the table, you can cut off the kernels after boiling and still have much tastier corn than you can buy frozen or canned. Carrots You can make a delicious dish of carrots in 15 minutes or so by peeling and slicing large carrots or using packaged fresh carrot fingerlings. 1 Tb butter Combine all the above ingredients and cook slowly, covered, over low heat for 15-20 minutes. Be sure that the pan does not go dry, but you should try to have most of the water evaporate, leaving a glaze over the carrots.
Glazed carrots cook very well in a microwave.
Just put the above ingredients in a covered cermic dish and cook for about 10 minutes. There is no vegetable quite so elegant as the artichoke, served with hollandaise. The artichoke is really a kind of thistle, and in order to prepare and eat it, you have to cut off all the sharp points. You can probably remove all the topmost points at once by simply slicing off the top of the bulb with a knife. Place the artichokes in a steamer in a saucepan with 1-2 inches of salted water with the lemon juice added.