Why is it that most of the recipes for vegetables either have canned
soup, sauces, or other stuff on the veggies? Why don't Americans like
regular vegetables? I can see a bit of salt and a little butter, but
what is the obsession with masking the flavor or vegetables?

I grew up with broccoli or cauliflower steamed in the pressure cooker.
Nothing on it except maybe a little salt at the table. Squash was baked,
scooped and served. Maybe some veggies were mixed together, like
ratatouille or lima beans and tomatoes, but we never had sauces on our
veggies and we never, ever had canned soup on them! Was my home so unique?
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.