Veggies any way you make 'em>JonK,
>Is there anything you leave raw? ie: carrots, celery, etc?
Oh, sure. There are lots of stuff I'll do raw or cooked, carrots, celery among them. I like both raw celery and braised celery. Carrots most anyway (but roasted, where the natural sugars start to carmelize may be my favoriye). Thinly sliced raw fennel (with thinly sliced red pepper, chopped kalamata olives, a bit of shaved parmesan and a light citrus vinagrette), braised fennel, oven-roasted fennel.
I must admit there are some vegetables that I just quickly blanch to get rid of the, well...vegetative or grassy notes, but keep them crisp enough that I lot of people don't think they were cooked at all. And I don't care for undercooked green beans served warm, which was fashionable at restaurants for a while.
Story: I grew up in the midwest and am old enough that I remember the days when most vegetables came from cans. (Fresh, except during my farm summers, were a rarity.) Also, cooking veggies often consisted of boiling them until they were limp and basically unrecognizeable by taste. I pretty much hated them (exception: corn--it was the midwest, remember). I began to tolerate veggies when frozen first appeared and a greater variety of fresh began to be available at stores.
Then when I got married we started growing our own as well as trekking off to the famer's market during winter or for what we didn't grow. Wow. Like St. Paul on the ride to Damascus. Now I practically stand over the plants, waiting for them to bear.