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.

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