SAUTEEING VEGGIES: A QUICK BOIL

By gammy

CAN USE ANY VEGETABLE
CAULIFLOWER
BROCCOLI
CARROTS
ASPARAGAS
ETC.

Ingredients

• EXAMPLE:
• 1 LB BROCCOLI, CUT INTO SLIM FLORETS
• 1 TABLESPOON OLIVE OIL
• 2 CLOVES GARLIC, MINCED
• 1/2 TEASPOON DRIED RED PEPPER FLAKES
• 1 TEASPOON GRATED LEMON ZEST
• 1 TABLESPOON GRATED PARMESAN
• SALT FOR THE BOILING WATER

Details

Servings 4
Cooking time 10mins

Preparation

Step 1

BLANCH THE BROCCOLI FLORETS (OR ANY VEGETABLE): BRING A MEDIUM-SIZED POT OF SALTED WATER TO A BOIL OVER HIGH HEAT. PLACE BROCCOLI IN THE BOILING WATER AND LET COOK FOR 1 MINUTE OR 2 MINUTES FOR A MORE TENDER TEXTURE.
REMOVE THE BROCCOLI FLORETS WITH A SLOTTED SPOON AND PLACE THEM DIRECTLY INTO A BOWL OF ICY WATER TO STOP COOKING. (BROCCOLI CAN BE MADE UP UNTIL THIS POINT SEVERAL DAYS IN ADVANCE. STORE COVERED IN THE REFRIGERATOR)
IN A SMALL BOWL, MIX THE REST OF THE INGREDIENTS AND STIR WITH FORK UNTIL WELL BLENDED.
HEAT A LARGE SAUTE PAN OVER MEDIUM HIGH HEAT, SCRAPE THE FLAVORED OIL INTO THE PAN AND LET IT COOK UNTIL FRAGRANT ABOUT 1 MINUTE. ADD THE BROCCOLI AND COOK, STIRRING UNTIL HEATED THROUGH, ABOUT 3-5 MINUTES DEPENDING IF VEGETABLE IS CHILLED. PLACE ON A PLATTER OR BOWL AND SPRINKLE WITH THE PARMESAN CHEESE.