Sauteed Vegetable Medley

Name: Sauteed Vegetable Medley
Yield: 4 as a side dish
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

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Level: Easy

Yield: 4 as a side dish

Level: Easy

Yield: 4 as a side dish

Ingredients

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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

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.
To blanch and refresh vegetables:
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.
Variations:
Toss vegetables together in a medium bowl.