GLUTEN-FREE & VEGETARIAN, VEGAN OPTION
S H O P
VEGAN:¬† Omit butter
T I M I N G
COOKING TIME: 3 to 5 minutes.
C O O K¬† /¬† P R E P A R E
Vegetable, see above
1 tsp butter VEGAN OPTION:¬† omit butter
- Put the cleaned and cut vegetable into a saucepan just large enough to hold them, then add 1/4 cup filtered water.
- Cover and bring to a boil, then lower heat to a simmer until they are done, stirring once.
- They’re done when you can just pierce them with a fork.
- Drain the water from the pan (or add it to the soup pot), add a little butter, cover & shake to distribute it.
S E R V E
Cooked vegetables cool quickly, so they are best eaten as soon as they are cooked.
Green beans can be sprinkled with a few slivers of almonds.
Brussels sprouts and zucchini are compatible with a pinch of freshly-grated Reggiano cheese.