I can't think of any particular reason either Wulf, other than all underground vegetables have a high proportion of starch, where above ground ones don't, but I'm not suggesting that's the reason.wulf wrote:I can't think of any particular reason for that. When boiling veg I tend to bring water to boil in the kettle (because I think it is a more efficient mechanism) and pour it on before turning on the heat underneath.
I also boil a kettle and pour over the vegetables already in the saucepan (for above ground veggies).
