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⅓ cup water

1 tablespoon olive oil, butter, or bacon drippings

½ teaspoon table salt

1 pound prepared vegetables

Add-ins

Ground black pepper

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1. Combine the water, oil, salt, vegetables, and any of the Add-ins that go in at this stage in a Dutch oven or a large, deep skillet. Cover, bring to a boil, and steam over medium-high heat until the vegetable is brightly colored and just tender, about 5 minutes, depending on the vegetable size.

2. Uncover and continue to cook until the liquid evaporates, 1 to 2 minutes longer (adding any of the Add-ins that go in at this stage). Sauté to intensify the flavors, 1 to 2 minutes longer. Adjust the seasonings, including pepper to taste, and serve.

COMMON STEAM-SAUTÉ VEGETABLES

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Asparagus: Snap off the tough ends.

Broccoli crowns: Cut into florets (if using whole broccoli, peel stems and cut into ½-inch coins).

Broccolini: No prep.

Brussels sprouts: Trim and halve lengthwise.

Cabbage: Quarter, core, and cut into thick shreds.

Carrots and parsnips: Peel and slice into ½-inch-thick coins.

Cauliflower: Remove core and cut into florets.

Green beans, snow peas, and sugar snap peas: Trim.

Winter squash, turnips, and rutabagas: Peel and cut into medium dice.

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Add one or more of these at the beginning when you add the vegetables:

½ small onion, thinly sliced

2 garlic cloves, minced

1 tablespoon grated ginger root

1½ teaspoons chopped fresh woody herbs (thyme or rosemary)

¼ cup chopped olives: Kalamata or pimiento-stuffed green

2 tablespoons drained capers

2 tablespoons mustard: grainy, Dijon, or honey

1 tablespoon soy sauce

1 tablespoon lemon juice

½ teaspoon dried herbs: tarragon, thyme, oregano, Italian seasoning, or herbes de Provence

½ teaspoon caraway seeds

¼ teaspoon red pepper flakes

1 teaspoon curry powder or garam masala

½ teaspoon ground spices: cumin, ginger

¼ teaspoon ground or finely grated nutmeg

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Add one or more after veggies have steamed and are starting to sauté:

2 tablespoons toasted seeds or chopped nuts: walnuts, pecans, hazelnuts, almonds, whole pine nuts, sunflower seeds, or pumpkin seeds

1 tablespoon chopped fresh soft herbs: basil, parsley, mint, chives, dill, tarragon, oregano, or cilantro

½ teaspoon finely grated citrus zests: lemon or orange

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