81.   Popular vegetables were turnips and parsnips.

82.   Raw vegetables are usually safe at home if you wash them thoroughly, but avoid restaurant or grocery store salad bars.

83.   Raw cruciferous vegetables are not a mainstay of Chinese cuisine.

84.   Reduce heat to low, cover, and continue to cook until vegetables are very soft.

85.   Roasted vegetables are popular.

86.   Root vegetables are essential to this soup.

87.   Reduce heat, and simmer until vegetables are tender and liquid has been absorbed but mixture is still moist.

88.   Root vegetables are less sensitive to loss of color and flavor, and in fact benefit from the lengthier soaking that tames their earthiness.

89.   Root vegetables were excellent roasted with a splash of Marsala.

90.   Saute with the potatoes in olive oil until the vegetables are limp and the potatoes begin to brown.