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.

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