Sautee Veggies

[Stranger]

So I have a lot of veggies and have been making this very often for meals to practice. Any tips on this. I've been tweaking my technique. So far I figured out that I should boil my potatoes before sauteing and also adding veggies according to density so they'll cook evenly. Oh I also put my onions and garlic into the pan with butter first to get more flavor... Is that how to do it? How do you know when the veggies are done anyways?

[spoonbread]

Depends on the veggies. Can oyu be more specific on what veggies are used and for what?

[Stranger]

potatoes, green peppers, onions, califlower, brocolli, and carrots. I just use sautee veggies as a side dish for now. Learn the basic first.

[pablopabla]

I have a recipe for stir-fried mixed vegetables using brocolli, carrots, cauliflower, mushrooms etc. You can even add snow peas, baby corn or even water chestnuts to it. Simple and easy.

[mudbug]

As a vegetable gardener and a specific tast for Asian cuisine, one of the oldest and most refined cuisines in the world, I prefer my vegetables crispy and my meat to melt in my mouth. This is opposite of they way most average Americans were raised with tough, dry meat (like chicken breast) and oversteamed, mushy vegetables.

Try your vegetables fresh from your garden or farmers market. The produce will be better than grocery store produce. Then try sauteeing or steaming for only a couple of minutes. Literally (of course this depends on the vegetable). I especially prefer broccoli this way. The less they are cooked, the more body they have, crunch, and nutrients.

Try julienned jicima in salads.

Also consider roasting root vegetables. Many chefs consider this the best method by which to cook root vegetables for maximum complexity and depth of flavor.

Pick up a good cookbook and try a recipe or two a week. Vegetables by James Peterson is a good place to start.