Cooking Vegetables
- May 21st, 2012
When it comes to vegetables, one method of cooking definitely does not fit all. For example, carrots can pretty much stand up to any style of cooking, but boil them, and you’ll want to run in the opposite direction. Brussels sprouts, the scourge of nursery school students everywhere, are most delicious pan-roasted, but steam them, and you’ll wind up with something you’d probably not want to feed to the pooch. Here’s a short list of what to cook, and how.
Cabbage
Slice, panfry, or salt in olive or sesame oil with a tablespoon of butter.
Brussels Sprouts
Roast at high heat with a drop of olive oil and a drizzle of soy sauce.
Carrots
Cook in a skillet on top of the stove with 1 tablespoon oil, cup water, and 1 tablespoon sugar. Cook small carrots whole and cut larger ones into chunks or rounds. Also delicious roasted.
Broccoli
Oven-roast, panfry, or steam with a sprinkle of salt and a drizzle of olive oil. If steaming, check after 5 minutes to make sure they’re fork-tender, then remove them from the heat immediately.
Hardy Greens (chard, kale, collards, mustard greens)
Salt on top of the stove only in olive oil, sesame oil, or butter. If the leaves are tough and fibrous, remove the stem, roll the leaves up like a cigar and sliver them for quick cooking.
Tender Greens (spinach, escarole, watercress)
Steam quickly or salt on top of the stove and drizzle with oil.
Eggplant
After salting and rinsing, slice into rounds or cubes, roast in the oven, or salt on top of the stove.
Winter Squash
Steam, roast, or panfry with a drizzle of olive or sesame oil.
Summer Squash (zucchini or yellow squash)
Steam or panfry with a bit of olive or sesame oil.
Beets
Roast on the grill or in an oven; let cool, peel, and drizzle with olive oil and salt.