Cooking vegetables with butter and water

I have been cooking vegetables, such as pea, green beans, broccoli, etc, and even eggs, by placing some butter and water in a fry pan, then cooking the food with a lid on to steam until the water evaporates.

Is there a term that describes this kind of cooking?

Best Answer

The word you are looking for is glazing.

Quote from source:

Glazing, a technique taught in culinary schools but underutilized in home kitchens, quickly renders root vegetables (like the yellow beets and carrots pictured) sweet, tender, and glossy. Start by cutting vegetables into uniform pieces and arrange them in a single layer in a sauté pan. Add a few tablespoons of butter, a dash each of salt and pepper, and a pinch of sugar. Add water to nearly cover the vegetables; lay a piece of parchment paper on top; and simmer. As the water cooks off, fat from the butter combines with the vegetables' starches and sugars to form a rich glaze; a shake of the pan distributes it throughout, transforming humble vegetables into elegant side dishes.

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Is it OK to cook vegetables in butter?

In it's purest form, buttered vegetables usually consist of Broccoli, Cauliflower, and Carrots. But you can use anything you like. I often add asparagus and peas, but all of the veggies below are delicious when slightly cooked with butter and a few seasonings.

How do you make butter and water for vegetables?

In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through.

Is butter sauteed vegetables healthy?

Unlike fried vegetables, sauteed veggies are cooked in just a relatively small amount of fat. Also, they are not coated in a batter or breadcrumbs to add additional calories and carbs. Therefore, like roasted vegetables, this is a healthy way to prepare your produce.

What does it mean to glaze vegetables?

Glazing is all about reducing a cooking liquid until it coats your vegetables with a deeply flavored, glossy and beautiful sauce.

Buttered Vegetables

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Ronit HaNegby, Ella Olsson, Chan Walrus, Maarten van den Heuvel