We never expected José Andrés to advocate boiling vegetables. But in his latest book, “Vegetables Unleashed,” the Michelin-starred chef uses a fresh approach to the old-school technique on everything from cauliflower to romaine lettuce, saying it’s the best way to season and cook vegetables quickly. Simmering vegetables in a small amount of water, fat and seasonings not only perfectly cooks the produce, it also creates a flavorful sauce as the liquid reduces.
Boiled Vegetables? José Andrés Says Yes!
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Carrots with Maple and Cider Vinegar
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Broccoli with Garlic, Pepper Flakes and Basil
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Cauliflower with Smoked Paprika, Honey, and Sherry Vinegar
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Green Beans with Garlic and Sesame
A quick boil in seasoned liquid ensures perfectly cooked vegetables.
Photo: Connie Miller of CB Creatives; Styling: Christine Tobin