It was something I learned from one of the Julia Child shows. She
had said that the French cook all their vegetables twice. Once in
boiling water until they're just barely tender. Then cool them off
under cold water. Supposedly they stay greener that way.
Refrigerate until ready or toss them into a hot pan of melted
sizzling butter and toss them around until hot.
Fresh green beans are great that way too. I love the taste and
that way I can have a fresh vegetable on the table in just a couple
of minutes. If I've done a big batch and kept them in the
refrigerator. And who could get tired of green beans or brussels
sprouts a few nights in a row. You can use margarine too. With the
brussels sprouts I cut kind of a deep x in the bottom of the stem
before boiling. I think she said it makes them cook more evenly.
Recipe by Pat Stockett.
MM by Burt Ford. U/L to NCE by Burt Ford 4/97 9/99.
