Cook vegetables well
A few cues for better flavor and texture.
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Guides
Essential steps
- 01
Cut pieces to a similar size for even cooking.
- 02
In a pan, heat the fat first and avoid crowding.
- 03
In the oven, spread vegetables out so they brown rather than steam.
- 04
Add fresh herbs and a little acidity at the end for brightness.
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Practical advice
Pan, oven or steam?
Pan-fry in small batches for browning. In the oven, spread pieces apart and turn halfway. For steaming, cut evenly and check tenderness with a knife rather than relying only on a fixed time.
Adjusting textures
Add firm vegetables first and delicate leaves last. Carrots go before spinach in ramen; separate browning keeps ratatouille textures distinct. Salt gradually when using salted stock.