12 oz. sm. carrots, peeled
4 med. new potatoes, quartered
12 brussel sprouts, halved
1 tbsp. butter, melted
1 tbsp. fresh lemon juice
1/2 tsp. salt
1/8 tsp. pepper
Place carrots and potatoes in steamer over 1 to 2 inches of boiling water. Cover; cook 6 minutes. Add brussel sprouts; cover and continue cooking 5 to 7 minutes or until vegetables are tender. Combine butter, lemon juice, salt and pepper. Toss with steamed vegetables.
STEAMED VEGETABLE MEDLEY
1/2 head broccoli
1/2 head cauliflower
1 lg. green pepper, cut in strips
1 lg. onion, sliced
4 carrots (scraped, cut into 1 inch sections)
Cook in steamer amount of vegetables as needed for number to serve. Serves 8. Cook each separately then drain and pour in 3 quart dish with cover. Add pimento (or fresh red pepper, steamed). Add 2 tablespoons light zesty Italian dressing. Toss and refrigerate until ready to serve.
Basic Steamed Vegetables
Serves 3 - 4
Use approximately 2 cups of raw vegetables per serving.
Ingredients (one or any combination of the following):
onions or leeks
yellow summer squash
dark leafy greens
butter, ghee (clarified butter) or virgin coconut oil
Note: regular cabbage (red or green), fennel and a few other vegetables take longer to cook than the others. Plan accordingly. I usually add cabbage or fennel a few minutes earlier than other vegetables when steaming an assorted mix.
Cut the vegetables into bite sized pieces. Place a steamer basket in a pot large enough to hold the vegetables, but not so large that they will fall over the sides of the basket. Fill the bottom of the pot with a small amount of water. Add vegetables and cover. Place on high heat until they begin to steam. Reduce heat to low and let steam for 2-3 minutes more (to the tenderness you desire).
Serve them hot, topped with a generous dollop of butter, ghee (clarified butter) or virgin coconut oil and a sprinkle of sea salt.
The added fat helps our bodies assimilate the fat-soluble nutrients in the vegetables. Plus it makes them taste so good!
STEAMED VEGETABLES WITH LEMON-MUSTARD
2 c. fresh broccoli florets
4 med. carrots, sliced
1 med. zucchini, sliced
3 tbsp. lemon juice
4 tsp. Dijon mustard
1/2 tsp. sugar
2 scallions, trimmed and chopped
Salt and pepper to taste
3/4 c. salad oil
Steam vegetables until just tender. Stir together lemon juice, mustard, sugar, salt and pepper. Slowly whisk in oil until blended. Stir scallions into sauce. Toss sauce into steamed vegetables. Serves 4.
· 10 years ago