What's your favorite way to cook any veggie?

[gluten-free-mike]

For me, it definitely depends on the vegetable. Celery: raw. Brocolli: steamed. Tomatos: raw, or cooked in sauces and soups. Asparagus: pan-seared, just cooked through. Squash: oven-baked or microwaved, with butter and brown sugar. Turnips: only boiled, and only in soup. Corn: boiled on the cob. Sugar-snap peas: slighly seared. And so many others. Love those veggies!
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Mike
GF Since 2003
Severe weakness for Desserts

[NickisDragon]

In a small saute pan melt butter or margarine. Stir in enough corn meal or nut meal to make a light roux. Pour over steamed or booked vegggies and mix gently. Great on broccoli, cauliflower and green or yellow beans.
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The Love we withhold is the pain that we carry.
Nicki

B-Day: January 18
DX: October 2005

[M. Shac]

Some of you might not like this because it may not be crunchy enough to suit your taste but my spouse loves califlower cooked this way.
Put a thin layer of olive oil in a medium size frying pan. Next slice your head of califlower into thin slices. It works well if you lay the califlower on its side and then when you cut it, you get fairly nice slices. Put it in the olive oil that you have heated up on the stove and let it cook for a little while until it browns on that side and then flip it over and let it cook on the other side. Do not keep flipping it over or you will not get the crispy texture. You can add a little onion if you like. It tastes a little like hash browns but without the added calories that potatoes have. Test the temperature of the olive oil before putting the califlower in. You do not want it to brown too quickly. Enjoy

[plain_old_donut]

I like my veggies burned..... uh......caramelized.

Cabbage, or summer squash, or green beans - saute in a little olive oil and butter very slowly for a llloooonnnnngggg time, till they are "nicely" browned and way beyond soft. I ususally add some gf boullion cubes at the start, to make them salty sweet.

I used to use bacon grease - "If it ain't fried in bacon grease, it ain't worth eatin'" - but I don't eat much pork anymore, so the bacon grease container is gone from the fridge.

[plain_old_donut]

I like my veggies burned..... uh......caramelized.

Cabbage, or summer squash, or green beans - saute in a little olive oil and butter very slowly for a llloooonnnnngggg time, till they are "nicely" browned and way beyond soft. I ususally add some gf boullion cubes at the start, to make them salty sweet.

I used to use bacon grease - "If it ain't fried in bacon grease, it ain't worth eatin'" - but I don't eat much pork anymore, so the bacon grease container is gone from the fridge.

(I've never been one to say that my weight problem is hereditary or genetic. I'm pretty sure it's the calories. )

[Daughter_of_Light]

uhh... the microwave?
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