Ingredients

4 cups mixed blanched and refreshed vegetables, such as
broccoli florets, cauliflower florets, carrot rounds, green beans, or radish quarters,
procedure follows
2 tablespoons unsalted butter
2 tablespoons water
Kosher salt, freshly ground black pepper

Directions

Toss vegetables
together in a medium bowl.

In a medium saute pan, heat the butter and water together over medium heat. Add the
vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently
moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or

until heated through. Season with salt and pepper. Transfer the vegetables to a serving
bowl and serve immediately.

Ingredients

To blanch and refresh
vegetables:

Directions

Bring a large pot of water to a boil and salt it
generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add
the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired
degree of doneness. Scoop the vegetable from the water and immediately put them in the ice
water, to stop the cooking and set their color. Cool and drain, and use as desired.

When blanching a mix of vegetables, don't cook them together since they may not all cook
at the same time. Start with the lightest colored or mildest flavored vegetable, and
blanch and refresh each vegetable, one after the other, until cooked as
desired.

Ingredients

Variations:

Directions

?h Cook
the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water.
Do this over high heat and brown and crisp the vegetables slightly.
?h Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled
fresh ginger to the pan before adding the vegetables.

?h Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh
herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.