Steam-Satue’ Vegetables
You Will Need
- ⅓ cup water
- 1 tablespoon fat (extra-virgin olive oil, vegetable oil or butter)
- 1 pound prepared vegetables
- ½ teaspoon salt
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” (sauté).
- Steam
- 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).
- Sauté
- 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.
Make My Shopping List
- 1/3 cup of water
- 1 tablespoon of fat (extra-virgin olive oil, vegetable oil, butter)
- 1 pound of prepared vegetables
- 1/2 teaspoon of salt
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.
