• Cauliflower—lemon-butter sauce, cheese sauce.
• Peas—onion sauce, quick mushroom or celery sauce.
• Potatoes—sour cream sauce, cheese sauce.
• Spinach—lemon-butter sauce, mock hollandaise sauce, egg sauce.
• Sweetpotatoes—honey-orange sauce.
Panned vegetables
Panning is a good way to cook cabbage, carrots, or corn.
For 6 servings, use 1½ quarts finely shredded cabbage or 1 quart cut corn or thinly sliced carrots.
Heat 1½ to 2 tablespoons butter, margarine, meat drippings, or oil in a heavy pan over moderate heat. Add vegetable and sprinkle with ½ teaspoon salt. Add 3 tablespoons water (6 tablespoons for corn) and cover pan tightly to hold in steam.
Cook over low heat until vegetable is tender; stir occasionally to prevent sticking. Cabbage will require 6 to 8 minutes, carrots about 10 minutes, and corn 15 to 18 minutes.