STEAM-SAUTEED VEGETABLESUse this method for asparagus, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, fennel, green beans, parsnips, snow peas, sugar snap peas, winter squash. High moisture vegetables such as bell peppers, mushrooms, onions and summer squash can be sauteed directly.
BASIC FORMULA:1/3 cup water
1 tablespoon fat (olive oil, vegetable oil, butter, bacon fat)
1/2 teaspoon salt
1 pound washed and trimmed vegetable*
Aromatics, such as thinly sliced onion or minced garlic (optional)
Herbs, spices and/or flavorings* (optional)
In a Dutch oven or large deep skillet, bring the water, fat, salt and vegetable, along with optional aromatics and any dried seasonings, to a boil. Cover and steam over high heat until the vegetable is brightly colored and just tender, 5 to 10 minutes, depending on vegetable size.
Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer, adding non-dried seasonings at this point. Saute to intensify flavors, 1 to 2 minutes longer. (If the vegetable is not fully cooked by the time the water has evaporated, just add a couple more tablespoons of water and continue to steam.)
*If you're adding flavorings, spices and dried herbs should go in the pan at the beginning; fresh herbs, citrus zests, soy sauce and Dijon mustard should go in later, when the vegetable starts to saute.
Presentation: Adjust seasoning and serve.
Servings 4
Adapted from source:
How to Cook Without a Book by Pam Anderson