The Chef Within

If you think your vegetables suffer from the blahs and you would like to change that there is one very simple technique that will blow your mind.

Most of the time when we cook vegetables we cut them, put them in a pan, cover them with water, simmer or boil until tender, drain the water, add a little butter and salt and take them to the table.  You’ll notice that I italicized the words “drain the water”.  It is when we drain the water that we flush away all the nutrients and flavor.  So we need to use a technique that will preserve those two essential items.  So here it is…

Cut your vegetables, put them in a saute pan (or a frying pan) cover them with a little water and a little oil or butter, simmer the vegetables until all the liquid evaporates, taste for salt and take them to the table.  The procedure may not seem terribly different but that one step “simmering until all the liquid evaporates” will make all the difference.  Following you’ll see this illustrated with pictures and notice the wonderful glazing that occurs when you evaporate all the liquid:

Start with a little liquid.  I have three large carrots in this 10″saute pan with about 1/2 inch of water and 1/2 tablespoon on butter and a squirt of olive oil.

I cooked them until all the water evaporated.  I poured nothing off.

Notice the awesome glaze that is created with this method.  The oil and butter (the fat) helps them glisten but you’ll remember, it doesn’t take much.

Now with broccoli…I have simmered these quite a bit but there is still water in the pan.  That must never be thrown out no matter how minor it seems.

Keep simmering…still not completely gone.

Now the pan is dry and you’ll notice the browning that occurs around the edges.  That means more flavor!

You’ve got to try this.  In a future post we can talk about different methods for cutting and different herbs and seasonings to use but this technique is the key.  Remember this technique works for green beans, peas, broccoli, carrots, spinach, celery, cabbage, zucchini, peppers…most any vegetable.

One note - if you are not sure how much water to add start with a lesser amount.  If the liquid evaporates and you feel like the vegetables are not tender enough, simply add more liquid and continue the process.