Fresh vegetables can be eaten raw or cooked. Whether or not the mineral and vitamin content of the vegetable is destroyed in cooking depends upon the method used. The best method of cooking vegetables is to steam them unpeeled, but some of them can be grilled for maximum nutritional value. Boiling vegetables in large quantities of water and blanching them results in the loss of up to half the contents of mineral salt, but these can be reclaimed by using the cooking liquid to make soup.

Vegetables are usually served as a garnish with meat or fish, but they can also constitute a complete dish by themselves in the form of soup, gratin, stuffed vegetables, and fritters. The possibilities for vegetables are endless. Seasonings and sauces can transform bland vegetables such as zucchini, cooked lettuce, and Belgium endives.

The simplest way to prepare fresh vegetables is to cook them in boiling water. Vegetarians should steam their vegetables to obtain the most nutrients. The gentle process of steaming usually takes half the time of conventional cooking which means that fruits and vegetables seal in vitamins and flavor, retaining more nutrition than if you would have boiled or baked them.

The potato is a starchy tuber native to America which is a major food in the form of a vegetable that is always cooked. This tuber, which was originally grown by the Incas, was discovered in Peru by Pizarro and brought to Europe in 1534. Long regarded in France as the food of the poor, the potato was popularized by Parmentier and became a major staple at the beginning of the 19th century. The potato lends itself to the most comprehensive range of recipes for all vegetables from the popular mashed and French fries to the elaborate Potato gaufrette, duchesse potato, Anna potato, and gratin Dauphinois to hashed browns and potato salad.