You will need
- ⅓ cup water
- 1 tablespoon fat (extra-virgin olive oil, vegetable oil or butter)
- 1 pound prepared vegetables
- ½ teaspoon salt
- Fat (extra-virgin olive oil, vegetable oil or butter)
- Prepared vegetables
What to do
Steam-sauté is a quick and simple method for cooking most vegetables* and as easy as the name sounds – “wet cook” (steam) and then “dry cook” (sauté́).
*If using tender greens, see separate instructions.
- Bring water, fat, salt and vegetables to a boil over medium-high heat in Dutch oven or large deep skillet.
- If using flavorings, dried herbs and spices, garlic and/or onions, add when add vegetables.
- Cover and steam until vegetables are brightly colored and just tender (about 5-10 minutes, depending on size of vegetables).
- Remove lid and continue to cook until liquid evaporates (about 1-2 minutes).
- If using fresh herbs and other flavorings such as citrus zests, soy sauce and Dijon mustard, add when vegetables start to sauté.
- Sauté to intensify flavors, about 1-2 minutes longer. Adjust seasonings, including pepper, to taste.
Cooking with herbs
- One-third dried herbs equals one-part fresh herbs.
- If your recipe calls for tablespoon of fresh basil, substitute by using one-third the amount of dried basil (1 teaspoon).
- When working with dried herbs, add in beginning of cooking process to release all their flavors and open up.
- When working with fresh herbs, add towards end of cooking process to ensure they don’t turn brown and lose fresh flavor.