Cut carrots in 1/8-inch slices at a 45-degree angle (figure A). Stack two or three of the slices, then slice again to make julienne-style strips (figure B). Add mushrooms and onions next and cook until caramelized. Cut a slice off the side of a mushroom cap so that it sits steady and is easier to slice. Peel garlic cloves and place them on a cutting board. Place the flat side of a knife against the clove and smash the garlic using the heel of the hand. Dice the smashed garlic with the knife and add to the pan. Do not overcook the garlic or it will turn brown and add a bitter flavor to the vegetables.
Cut the large broccoli stalks into julienne strips and add to the pan. Trim some fresh green beans. Cut off the ends of the beans where the heavy stalk is attached leaving the pointed end portion intact, and throw whole beans in the pan.
Slice an onion in half and cut off the end with the flowery root structure. Sit the onion on the cutting board with the trimmed end facing you, and while holding the knife at a 45-degree angle, make several thin slices, leaving the onion attached at the far end. Turn the onion 90 degrees and trim off the other end. The onion should now come apart in nice, evenly sized slices.
Water in vegetables contains sugars, which will caramelize and add color to the vegetables as they cook. Constant stirring is not necessary. Let the vegetables sit or a minute to caramelize.
Add some salt, dried oregano and fresh diced basil for flavor. Throw in a handful of fresh spinach leaves, and add a splash of water. The steam will finish the cooking process. Toss the vegetables a couple of times and serve.
Tips
- Saute vegetables in oil, butter or even nonstick spray. Olive oil adds a lot of flavor and is perfect for the four to five minutes it takes to cook vegetables. Be careful not to overcook when using olive oil, though, because it contains solids that can burn and add a bitter taste.
- Peanut oil, safflower oil and sunflower oil can also be used to saute vegetables.
