Vegetable Cooking: A l’anglaise

Definition: Allows vegetable to be cooked prior to use, then reheated at time of service in a restaurant.

• Fill large pot with water.
• Salt to taste of seawater.
• Over high heat bring to a rolling boil. Do not cover.
• Add vegetable and cook until barely tender.
• Drain well.
• Shock in ice water. This stops the cooking and sets the color.
• Drain well.
• Pat dry.
• Place in a container and cover with plastic film. Refrigerate.
• To serve: reheat required amount in a small pan with butter and seasonings.
• Serve immediately.