Sauteed Vegetable Medley
Serves: 6
Gabriella Kub
1 January 1970
Based on User reviews:
51
Spice
39
Sweetness
60
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
In a medium saute pan, heat the butter and water together over medium heat
2
Add the vegetables to the pan and turn the heat to medium high
3
Toss the vegetables, by gently moving the pan back and forth over the flame
4
Cook the vegetables for 3 to 4 minutes, or until heated through
5
Season with salt and pepper
6
Transfer the vegetables to a serving bowl and serve immediately
7
To blanch and refresh vegetables: Bring a large pot of water to a boil and salt it generously
8
Fill a large bowl with ice water, and put a colander or strainer in it
9
Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness
10
Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color
11
Cool and drain, and use as desired
12
When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time
13
Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired
14
Variations: Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water
15
Do this over high heat and brown and crisp the vegetables slightly
16
Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables
17
Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme
18
Toss vegetables together in a medium bowl