[steeljack]

Maybe this is going to sound weird to some folks , so bear with me , my Mother and her Mother both had a system when cooking vegetables , and I have to admit I've carried it on not without more than one or two questionable comments ....
Does anyone else follow my Grandmas rule that root vegetables, anything that grows below ground (potatoes/carrots/turnips etc.) should go into a cold pot of water and then be brought to the boil and vegetables that grow above ground (peas/cabbage/broccoli/brussel sprouts etc) should go into water that has been brought to the boil .
I know it's a daft question , and I have never heard of it mentioned on any cooking program or in any cookbook , but it seems to work for me, even with rice I bring the pot to a boil before tipping it in , and in my opinion the results are better .
just curious , thanks