Carrots, potatoes, broccoli and other “meaty” vegetables can be water sautéed as a quick and flavorful change to boiling and steaming. Water sautéing first uses steam to soften the vegetable and then direct heat and oil to brown it. |
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Source Source: Culinary Cafe Web Page: www.culinarycafe.com Tip: Its best to use the best water when making this recipe. |