Braised
To prepare the vegetables, cut them into bite-sized pieces, such as cubes. You don’t want them too small or too big. Start off by heating a small amount of butter over medium to high heat. You may, at the end of cooking, want to reduce the cooking liquid down to a glaze. Add your vegetables and let them brown without disturbing. Firmer, thicker vegetables will take longer to brown than thinner, more delicate ones. Broccoli stems take longer than florets. So don’t add everything at once.
