This technique is excellent for cooking vegetables, as well as meat or fish with vegetables. Instead of being cooked in a steamer, the food is cooked in a covered saucepan in which there is just enough liquid (water, stock, broth, wine) to steam-cook it, and one cup of liquid is usually sufficient to cook vegetables through. Towards the end of the cooking, you need to keep an eye on the water level and add a little boiling water, if necessary. Food burns very quickly once the liquid has evaporated (and the dishwasher will complain too!). The small quantity of liquid remaining in the pan after cooking can be seasoned with a spice or herb, with a little butter or margarine added, and then be served with the food.

Vegetable Main Dish Recipes

Healthy Low Carb Diabetic Recipes