I don’t liked cooked vegetables done in that way which is expressed with a French expression which I cannot remember exactly how to spell at the moment but it has dente in it and you are going to have to imagine the accent unless good ol’ PerCy will add it as I post this message. I want my vegetables soft if they are cooked. Not mushy, particularly, just nicely soft. Less nutrients that way? I challenge that. I think it’s a culinary myth, or at least enough of one not to worry about the nutrients. Unless that brocolli or green bean or asparagus has just travelled from garden to pot, of course it has lost nutrients. And cooking it so that I am startled by its hardness seems a bit of a stretch regarding food value. Steam it, yes, don’t drown it, but COOK it! Raw vegetables have their charm. Cooked vegetables have their charm. Betweenies don’t.