7 Techniques to Instantly Upgrade Your Vegetables

Ingredients

Steps

1. 1

   Glazed carrots: Combine the carrots, chicken stock, honey, and salt in a pan over medium-high heat. Bring to a simmer, then cover with a parchment cartouche lid and cook 7-8 minutes, until tender but still firm.

2. 2

   Add the thyme, lemon zest, lemon juice, and butter, then swirl the pan until the glaze is glossy and satiny. Finish with a pinch of black pepper.

3. 3

   Pan-roasted brussels: Heat a large stainless pan over high heat. Add 3-4 tablespoons olive oil, the halved brussels, a large pinch of salt, and more oil over the top. Roast 6-7 minutes, tossing occasionally, until deeply browned.

4. 4

   Tent the pan with foil, reduce the heat to medium-low, and steam 2 minutes.

5. 5

   Off the heat, toss the brussels with the lemon juice, parmesan, a pinch of chile flake, more olive oil, the fried capers, and black pepper.

6. 6

   Slow-roasted beets: Toss the whole beets with olive oil and salt, wrap tightly in a double layer of foil, and roast at 300F/150C for 60-75 minutes, until tender with slight resistance.

7. 7

   Cool the beets 15 minutes, then peel them using paper towels and cut into bite-size pieces.

8. 8

   Whisk the marinade — olive oil, white balsamic, honey, salt, and black pepper — and gently toss the warm beets in it.

9. 9

   Braised kale: Heat a dutch oven until hot, then add the olive oil, kale, and salt. Stir and cook 2 minutes, until wilted.

10. 10

    Add more oil and the sliced garlic; stir and cook 1 minute.

11. 11

    Add the chicken stock, cover, and braise over medium heat for 10 minutes. Taste for salt.

12. 12

    Wok-fried green beans: Heat a wok over high heat, add the neutral oil, green beans, and salt, and stir fry 1 minute, until blistered.

13. 13

    Add the garlic and ginger and stir fry 1 minute more.

14. 14

    Add a splash of stock or water to deglaze and coat the beans. Serve immediately.

15. 15

    Sautéed mushrooms: Heat a large sauté pan over medium-high, add the olive oil, mushrooms, and salt, and cook 7-8 minutes, stirring often, until browned.

16. 16

    Add the shallot and garlic and cook 1 minute.

17. 17

    Add a splash of water to deglaze, then add the thyme and butter and sauté 2 more minutes. Finish with the aged balsamic and taste for seasoning.

18. 18

    Broiled asparagus: Lay the spears on a sheet tray, add the olive oil, season with salt and pepper, and roll the spears to coat.

19. 19

    Broil 3-4 inches from the heat source for 4 minutes, turning halfway.

20. 20

    Meanwhile, melt the butter with the minced garlic in a nonstick pan over low heat for 1 minute.

21. 21

    Pour the garlic butter over the hot asparagus and toss to coat. Finish with the juice of half a lemon and more salt and pepper.