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À l’étuvé
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This method slowly cooks raw vegetables in a covered pan with their own juices, just a touch of fat (butter or olive oil), and salt. Just enough liquid (either water or stock) is added to allow the vegetables to exude their own moisture as they cook.
- Place the properly cleaned and, if necessary, cut vegetables in a sautoir or russe large enough to hold them in a single layer.
- Add the required water, which may be as little as a couple of tablespoons, to come halfway up the vegetables, depending on the moisture in the vegetable. Add the desired amount of fat and a pinch of salt.
- Fold a piece of parchment paper into a cone shape by making 4 folds inwards. Using kitchen scissors, cut off a tiny piece of the tip of the cone and cut the cone shape to a size that will fit the top of the pan. Open up the cone and you should have a circle large enough to cover the top of the pan with a small hole in the center.
- Place over high heat and bring to a boil.
- Lower the heat to a simmer to maintain constant steam. Watch carefully so that the liquid does not evaporate before the vegetables are cooked.
- If water is evaporating too quickly, lower the heat. Ideally, the liquid should have completely evaporated just as the vegetables are fully cooked.
- Cook until the vegetables are tender when pierced with the sharp point of a small knife.
- Taste and, if necessary, adjust the salt and add pepper. Serve immediately.