We can vouch for the velvety, rich quality of intentionally overcooked vegetables, but in the early summer, there’s something truly lovely about eating spring produce that’s been only lightly sautéed until it’s crisp-tender.
In a recent article about ways to cook faster, Bon Appétit web editor Rochelle Bilow outlines a basic technique taught in culinary schools for sautéing just about any vegetable to tenderness without overcooking it. Intrigued with this method (which we weren’t familiar with), we gave our interpretation of the technique a test run by following these basic steps:
- Heat a sauté pan on medium-high.
- Once hot, add a pat of butter.
- Add in a cleaned, prepped vegetable of your choice, as well as salt, pepper, and a splash of water. Cover loosely with parchment paper.
- After several minutes, check underneath the parchment covering. When the water’s evaporated, remove the parchment covering and allow the butter to caramelize the vegetables for a minute or two more.
We tried this technique on sugar snap peas and kale with fantastic results, and can’t wait to try it on carrots, green beans, and our favourite spring vegetables.