Anonymous
Anonymous asked in Food & DrinkCooking & Recipes · 10 years ago

Steamed Veggie Recipes...?

I need 4-7 different ways to have steamed veggies. i.e. Steamed Veggies with oil, lime, salt and pepper.

4 Answers

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  • Anonymous
    10 years ago
    Favorite Answer

    1.STEAMED VEGETABLES

    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.

    2.

    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.

    3.

    Basic Steamed Vegetables

    Serves 3 - 4

    Use approximately 2 cups of raw vegetables per serving.

    Ingredients (one or any combination of the following):

    broccoli

    cauliflower

    green beans

    nappa cabbage

    bok choy

    sno peas

    onions or leeks

    eggplant

    zucchini

    regular cabbage

    fennel

    yellow summer squash

    dark leafy greens

    etc...

    butter, ghee (clarified butter) or virgin coconut oil

    Preparation:

    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!

    4.

    STEAMED VEGETABLES WITH LEMON-MUSTARD

    SAUCE

    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.

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  • Anonymous
    10 years ago

    steamed veggies with parmesan

    steamed veggies with cheese sauce

    steamed veggies with Hollandaise sauce

    steamed veggies with buttered breadcrumbs

    steamed veggies with marinara sauce

    steamed veggies with basil pesto

    Source(s): Cooking is my passion
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  • 6 years ago
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  • Anonymous
    6 years ago
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