Stop Blogging and Cook

PART OF VALENTINE’S DAY MENU
DAILY POST:  JAN 11th  DELECTABLE VEGETABLES

GLUTEN-FREE & VEGETARIAN, VEGAN OPTION

S H O P

GROCERY
Butter
VEGAN:  Omit butter

GREEN MARKET, select one of the following:
1 Medium carrot
1 Stalk broccoli
1/4 lb green beans
1/4 lb Brussels sprouts
1 Small zucchini

T I M I N G

SERVES 1
COOKING TIME: 3 to 5 minutes.

C O O K  /  P R E P A R E

INGREDIENTS
Vegetable, see above
1 tsp butter VEGAN OPTION:  omit butter

PREPARATION

1. Put the cleaned and cut vegetable into a saucepan just large enough to hold them, then add 1/4 cup filtered water.
2. Cover and bring to a boil, then lower heat to a simmer until they are done, stirring once.
3. They’re done when you can just pierce them with a fork.
4. 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.