This week’s challenge is to learn how to Steam/Sauté Vegetables. If you are following along in the book, this section starts on page 202. I realize that I made a rather large leap in the book, but this technique is used in several other places so I wanted to make sure we were prepared.

    There are many ways to cook veggies. This one focuses on eliminating unnecessary steps and unnecessary pots! Woohoo! It is perfect for those weeknight dinners when you don’t really want to spend a large, dedicated amount of time on a side dish.

The Technique

Here is our rhyme to help us commit this technique to memory:

Steam seasoned vegetables with a little fat until just done,

Remove the lid and cook until the water is all gone.

     Put the prepared vegetable into a large, deep skillet. Add a small amount of salted water (about 1/3 cup). Add some fat (about 1 tbsp oil or butter) and optional seasonings. Then heat to a boil. Cover and let vegetable steam over medium high heat until it is brightly colored and and slightly tender (5-10 minutes depending on the size of the vegetable). Next, remove the lid and let remaining water evaporate (about 1 to 2 minutes) adding more herbs or flavorings (optional). Once all the water has evaporated, sauté the vegetable in the already prepared pan (the one it is in) for 1-2 minutes longer. Adjust seasonings to taste and serve!

    This technique isn’t only simple and dirty-dish-friendly, it makes crisp, intensely flavored veggies that are sure to please. Mrs. Anderson suggests these veggies for the Steam/Sauté method:

1. ✴Asparagus, snapped
   

2. ✴Broccoli florets
   

3. ✴Brussels sprouts, trimmed
   

4. ✴Cabbage, quartered, cored, and cut into thick shreds
   

5. ✴Carrots and parsnips, peeled and sliced into 1/2-inch coins
   

6. ✴Cauliflower florets
   

7. ✴Celery, trimmed and sliced 1/2 inch thick
   

8. ✴Fennel, halved, cored, and sliced thin
   

9. ✴Green beans, snow peas, and sugar snap peas, trimmed
   

10. ✴Winter squash (butternut) and turnips
    

The Assignment

    Now it is time to test out our new Steam/Sauté skills. The assignment for the next two weeks is to try your hand at this technique. You can choose any ingredients you want, but if you are lacking in inspiration and don’t have the book (which of course gives you some suggestions) here are a couple from the book:

Steam/Sautéed Broccoli with Ginger and Orange

(Just follow the recipe outlined above using these ingredients!)

   

    ~ The Vegetable: 1 lb. broccoli florets

   ~ The Fat: 1 tbsp vegetable oil

    ~ Aromatic Seasoning: 2 minced garlic cloves

    ~ The Flavorings: 1/2 tsp fine-grated orange zest and 1 tbsp                             minced fresh ginger root.

Steam/Sautéed Snow Peas with Lemon and Mint

(Just follow the recipe outlined above using these ingredients!)

   

    ~ The Vegetable: 1 lb. snow peas (strings removed)

   ~ The Fat: 1 tbsp butter

    ~ Aromatic Seasoning: 2 minced garlic cloves

    ~ The Flavorings: 1/2 tsp fine-grated lemon zest and 1 tbsp                             minced fresh mint leaves.

    Remember, the point of these challenges is to teach us to cook w/o a book so if you find yourself printing off this page or opening your How to Cook Without a Book book, take a deep breath, remember the technique, and continue cooking without a book!

    As always, once you have completed the challenge come back here to THIS page and post about your experience. What did you make? Was it tasty? Do you have any questions or suggestions? You can even upload a picture of your masterpiece! Get involved and be a part of the conversation. **After you leave a comment be sure to click the “Follow” button and check “Email notification” so that you won’t miss what other people say about this technique.** Then meet us back here in two weeks for your next How to Cook Without a book Challenge!