Vegetable Cooking: A l’etuvé

Definition: Slowly cooks raw vegetables in a covered pan with their own juices, just a touch of fat and salt. Just enough liquid, water or Stock is added to allow the vegetable to exude their own moisture.

• Place cleaned and cut vegetables in a pan large enough to hold in a single layer.
• Add the required liquid to come halfway up the vegetable, this may be as little as a couple of tablespoons.
• Add the desired fat and salt.
• Fold a piece of parchment paper into a cone by making four folds inward.  Cut off the tip.  Cut cone to fit size of pan.
• Over high heat bring to a boil.
• Lower heat to a simmer.
• If water evaporates too quickly, lower temperature.
• Cook until vegetables are tender.
• Taste and adjust salt and pepper.
• Serve.