Tender Sautéed Veggies
Sautéeing is definitely the Formula 1 racing of the cooking world. It’s a very fast, exciting, and, uh, aerodynamic way to cook (That is, if you work in a restaurant*).
Once you master this technique, you can cook just about anything in a matter of minutes. In this mission, we’ll practice with fresh veggies, because they’re easiest. I will demo the basic method with zucchini, but you can also use broccoli, cauliflower, snow peas, green beans, asparagus, red pepper, onion, summer squash, or a combination thereof. So take a stroll through your neighborhood market, grab whatever looks good, and let’s sautée!
* In the traditional French version (sauté means “jump”), you flip the pan to toss the ingredients in the air. This looks totally rad, but the first time you try it could result in unexpected drama. For now, we’ll employ a humble stirring device known as a wooden spoon. In a future mission, I’ll show you how to do the fancy pan flippy thing so you can impress your friends/dog.
any kind of skillet stainless steel or cast iron are safest, but non-stick will do
something to stir with
tender veggies (for example, zucchini, broccoli, cauliflower, summer squash, green beans, snow peas, bell pepper, etc.) 1 lb
salt to taste
Lesson Gallery... Yum yum.
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