The simplest of ways to cook vegetables perfectly. This recipe works for most veggies, like green beans, asparagus, broccoli, cauliflower, halved Brussels sprouts, peas, carrots, etc.
Make your vegetables in large batches and store in the fridge all week. Simply pull out what you need and eat cold or give it a quick saute in compound butter or oil for a healthy side that takes no time to throw together.
- 1 lb (or more) vegetables (green beans used here)
- 1 cup water
- 1 tsp salt
- Add 1 cup of water to a medium-sized saucepan with a lid. Make sure the water level is at about 1/2 inch or so. If more or less adjust accordingly.
- Bring water to a boil, add salt and vegetables and cover.
- Set a timer for four minutes. Shake pan slightly to help distribute veggies evenly.
- While veggies are cooking, prepare a bowl filled halfway with water and ice. This is your ice bath and will help arrest cooking.
- When veggies are bright green and slightly softened but not mushy, drain off hot water carefully and add to the ice bath. Four minutes almost always does the trick, but use your best judgment!