Pan-Steamed Carrots, Broccoli, Cauliflower, or Green Beans

Makes 5 to 6 servings

• 1 pound carrots, broccoli, cauliflower, or green beans
• 2 tablespoons unsalted butter
• 2 teaspoons chopped fresh parsley
• Salt and pepper, to taste

1. Wash the vegetables and peel, trim, and cut them into slices or small pieces as needed.

2. Add about 1 inch of water to a large sauté pan and bring to a boil.

3. Add the vegetables and cover the pan with a lid.

4. Pan steam the vegetables until they are fully cooked and tender to the bite, 5 to 6 minutes.

5. Drain the excess water from the pan. Return the pan to the heat; add the butter, parsley, and salt and pepper. Serve immediately.

Kitchen Vocabulary

Foods that are seasoned “to taste” are literally tasted as the seasoning is added to see when enough has been added.