Stovetop Vegetables

Cooking on top of the stove is immediately effective. The directness of the heat and the fact that you can see and smell the transformation taking place tell you exactly what’s happening, when the food will be cooked, how crisp or how tender it will be. When the heat is high, vegetables can be sautéed quickly and finished with aromatic herbs and oils. The colors are bright, the flavors clean and pure. This is one of the best ways to appreciate the character of a particular vegetable. When the heat is low and liquid is included, the vegetables cook gently and are bathed in their own juices. The flavors and colors are softened and transformed by time and heat.