Vegetables, Beans, and Herbs

Most vegetables are cooked in one of a number of simple ways. Green vegetables are cooked quickly in salted boiling water or steamed, either in a steamer or in their own moisture in a sauté pan. Root vegetables can be boiled in the same way as green vegetables, but they are usually taste best when cooked in a way that concentrates their flavors, such as braising or roasting. Some vegetable dishes, such as gratins, are sometimes simply baked or sometimes cooked in two stages.