Vegetables are in the spotlight; the most difficult aspect of their preparation is limiting the fat that made them great-tasting and appealing. When vegetables are cooked properly (not overcooked or, for that matter, undercooked) they require little embellishment, including the fat.
Here are some simple ways to prepare them:
– Add fresh ginger and garlic to 1 tablespoon oil. Heat until fragrant, then add vegetables.
– When reheating vegetables, use 1 tablespoon butter or margarine with the same amount of water. When hot, add vegetables.
– Citrus zest and juices, especially from oranges and lemons, enhance most vegetables; add them at the last minute to green vegetables so the acid does not deplete the bright color.
– Fresh herbs always entice; a mix of different herbs is mouthwatering when sprinkled on the simplest vegetable.
– Chicken broth, minced shallots and onions can give needed flavor to bland vegetables without adding unwanted fat.
– Don`t forget grinds of fresh pepper, the simplest enhancement of all. –
