STEAMED VEGGIES WITH BUTTER SAUCE
Tired of potatoes? Here's an easy treat with turnips, rutabega, carrots, broccoli, and brussell sprouts that will open your eyes to new flavors. Don't tell your guests they are eating turnips and rutabega until after they have a taste. When they say "Hey, these potatoes are really good!", you can then announce that they have been fooled.
Provided by NormCooks
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- You'll need a 3 quart saucepan with a lid and a steaming colander that fits into the top of the pan.
- Wash and peel turnips and rutabega (just like you would potatoes). Chop into bite size pieces. Place them in the colander along the bottom. They will take slightly longer to cook than the carrots, broccoli and brussell sprouts which you will be placing on top.
- I used fresh vegetables for this recipe. You can probably use frozen veggies but you'll need to make your own adjustments since frozen veggies often have a different texture than fresh.
- Wash and chop your carrots. Place them in your colander on top of your turnips and rutabega.
- Wash your brussell sprouts peeling away any damaged leaves. Add your brussell sprouts to your colander on top of the turnips, rutabega, and carrots.
- Chop the crowns off your broccoli, then chop the stems. When done, place all pieces in your colander.
- Fill your 3 quart saucepan with 4 cups of water (it should be about 1/2 full). Add 2 tablespoons Orrington Farms Chicken Flavored Soup Base to the water and stir gently.
- Place your saucepan on the burner and insert your colander. Sprinkle your veggies with 3 tablespoons Mrs. Dash Original Blend and place 1/4 lb (1 stick) of butter on top.
- Cover your saucepan setting the lid slightly off-center to vent your steam. Bring your water to a boil, then reduce the heat to medium high. Reduce heat gradually to medium maintaining a gentle boil to your liquid.
- While steaming it is important to check your liquid periodically to ensure it does not boil away during the steaming process. If you allow this to happen, your pan and burner may be damaged and your veggies will not cook completely.
- As the butter melts it will coat your veggies and drain through the colander into the seasoned water. The steamed vapor will add a savory flavor to your veggies as they cook.
- Steam for about 20-25 minutes until the turnips and rutabega are soft and tender. Use a fork to check tenderness, then add salt and pepper to suit your preferences.
- When you remove the veggies you will notice that much of the water has evaporated and your liquid has reduced to a salty buttery sauce. You have the option of pouring some of this sauce over your veggies before serving if you like.
- You can also drizzle your sauce over a batch of seasoned chicken legs you may have roasted in the oven while you were steaming your veggies.
STEAMED VEGETABLES WITH JOHN'S DIPPING SAUCE.
This combo of vegetables is what is most often seen at our dinner table. My husband created this sauce for the kids to dip them in. Now it's mandatory to keep this made up in the fridge. I'm not guaranteeing that your kids will like it as much (my 3 can have odd tastes) but anything is worth a try when attempting to get them to eat their veggies.
Provided by Kitchen Witch Steph
Categories Cauliflower
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Vegetables.
- Each of these vegetables take slightly different times to steam. I make my cauliflower florets small and carrot slices thin to take that into account.
- Fill steamer bottom with 1-2 inches of water. Add a little lemon juice to the water.
- Bring to a simmer. Place steamer basket with veggies on top and cover.
- Steam the vegetable until fork-tender, about 5-7 minutes. (or for the length of time it takes to make the vegetables how you like them.).
- Immediately remove from heat and serve.
- Sauce:.
- Place ingredients into a small bowl and mix until thoroughly combined.
- Cover and keep refrigerated until ready to serve along side veggies.
STEAMED VEGETABLES WITH CHILE-LIME BUTTER
Kids of all ages will gobble up their veggies when topped with a citrus-pepper butter.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- In 1-quart saucepan, melt butter over low heat. Add garlic; cook and stir about 20 seconds. Add lime peel, chile, salt and lime juice; mix well. Set aside.
- In 4-quart saucepan, place steamer basket. Add 1 cup water; heat to boiling.
- Add cut-up vegetables to basket; cover and cook 4 to 5 minutes or until crisp-tender.
- To serve, place vegetables in serving bowl. Add butter mixture; toss gently to coat.
Nutrition Facts : Calories 60, Carbohydrate 3 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 0 g, TransFat 0 g
STEAMED VEGGIE BUNDLES
"In late summer, when we have an abundance of garden produce, we enjoy this medley of fresh veggies," says Terri Mulé from Angola, New York. "Usually, we pop the packets on the grill, alongside our main dish meat, fish or poultry."
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Divide vegetables between two pieces of double thickness heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 10-13 minutes on each side or until vegetables are tender. , Open foil carefully to allow steam to escape. With a slotted spoon, remove vegetables to a serving dish. Combine the salad dressings; drizzle over vegetables and toss to coat.
Nutrition Facts : Calories 131 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 266mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.
GARLIC VEGETABLE SAUTE
This is a delicious mix of fresh vegetables and spices lightly pan-fried with butter and olive oil.
Provided by anna32182
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.
Nutrition Facts : Calories 103 calories, Carbohydrate 10.3 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 179.6 mg, Sugar 4.2 g
STEAMED WINTER VEGGIE BOWLS
Everything in this dinner (including the eggs!) cooks together in one steamer insert. It's the quick, fresh-tasting dinner we crave in the middle of winter when we can't stand the thought of another roasted vegetable. Leeks are the true stars, turning tender and sweet without losing their shape.
Provided by Anna Stockwell
Categories Steam Potato Leek Egg Olive Oil Vinegar Honey Parsley Capers Mayonnaise One-Pot Meal Quick & Easy Winter Wheat/Gluten-Free Dairy Free Vegetarian
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set a steamer basket in a large pot filled with about 1" water. Cover pot and bring water to a boil over high heat.
- Place potatoes, leeks, then eggs in steamer basket, cover, and steam 10 minutes. Using tongs, transfer eggs to a bowl of cold water.
- Meanwhile, whisk oil, vinegar, honey, cayenne (if using), and 1 tsp. salt in a small bowl. Stir in parsley and capers; set aside.
- Add broccolini to steamer basket on top of potatoes and leeks; season with remaining 1/2 tsp. salt. Cover and steam until broccolini is tender, 3-5 minutes.
- Meanwhile, peel eggs and break or cut in half.
- Swoosh a bit of mayonnaise in wide shallow bowls or on plates. Divide potatoes, leeks, broccolini, and eggs among bowls or plates. Drizzle with reserved dressing.
HEALTHY STEAMED VEGETABLES
This is the healthiest way you can eat vegetables. When served raw, if not chewed thoroughly, vegetables can cause polyps to form on the inner tract of the colon. If boiled or canned, the vitamins are diminished. Proper steaming of your vegetables leaves the vitamins and minerals intact, while also saving your tummy lots of trouble. It's delicious, too! Multiply this recipe by the number of adult servings you need...it's that easy! :) You can use any variety of vegetables in season, or not...even frozen vegetables. One cup [cooked weight] is one serving.
Provided by Pagan
Categories Vegetable
Time 25m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Set up your steamer inside your pot with 1 1/2" water in the bottom of the pot and heat over medium-high heat until water is boiling.
- Deposit vegetables with a light salting and garlic to taste; season salt may be used, to taste.
- Replace lid and steam until vegetables are tender, but not mushy. Fork will insert easily, but will not tear veggies apart, when done.
- Remove to a bowl and serve as is.
Nutrition Facts : Calories 41.5, Fat 0.4, SaturatedFat 0.1, Sodium 30.4, Carbohydrate 9.1, Fiber 2.9, Sugar 5, Protein 2.3
STEAM-SAUTéED VEGETABLES
Make and share this Steam-Sautéed Vegetables recipe from Food.com.
Provided by College Inn
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a large skillet. Bring broth to a boil over high heat.
- Cover and reduce heat to low; simmer 4 to 5 minutes or until vegetables are tender-crisp.
- Remove vegetables to a serving bowl with a slotted spoon.
- Cook broth over high heat about 2 minutes or until liquid has reduced in volume by half.
- Pour broth over vegetables before serving.
- VARIATION: To make Steam Glazed Vegetables, prepare recipe as directed, except add 1 tablespoons honey in Step 1.
Nutrition Facts : Calories 7.1, Fat 0.2, SaturatedFat 0.1, Sodium 12.1, Carbohydrate 0.7, Sugar 0.1, Protein 0.8
STEAMED VEGGIES WITH HERBED CHEESE
Make and share this Steamed Veggies With Herbed Cheese recipe from Food.com.
Provided by lazyme
Categories Cauliflower
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler.
- In a large pot over medium-high heat, steam carrots, covered, 5 minutes.
- Add remaining vegetables.
- Sprinkle salt over all, cover and steam 10 minutes more.
- Drain vegetables and blot dry on paper towels.
- Arrange on an ovenproof plate.
- Set aside.
- In a small bowl, combine cheese and herbs.
- Add to vegetable mixture and toss to mix well.
- Broil until cheese is bubbly.
- Serve immediately.
Nutrition Facts : Calories 197, Fat 12.4, SaturatedFat 7.4, Cholesterol 38.6, Sodium 579.7, Carbohydrate 8.4, Fiber 2.1, Sugar 3.9, Protein 14.3
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