STEAMED ROOT VEGETABLES WITH DILL BUTTER
A great recipe I like to use in winter when I receive my monthly shares from the local organic farm. There are usually a lot of roots included. OK the brussel sprouts don't count as roots, but the rest are. If I just have large potatoes, I cut in eights instead of quarters. If I just have regular large onions, I cut them in eighths, but the chunks do tend to separate with cooking. Times will vary slightly for different types of vegetable. During preparation, I just scrub off the skins of the carrots with a vegetable brush rather than peel them, which saves time and is less messy I think. I give the time for if you steam them one after another, but of course you can cut down on cooking time continually by steaming different types simultaneously in separate saucepans (or steam some together if you have a large enough pan). I omit the salt, but you don't have to. This goes great with roast beef.
Provided by echo echo
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Separately steam each of the types of vegetable over boiling water, approximately 10 min for each, until just tender. (I just boil the onions.).
- Combine butter, vinegar and dillweed plus salt and pepper to taste in a saucepan over medium low heat and heat through, stirring to combine, about 1 minute.
- Toss vegetables with dill butter and serve hot.
Nutrition Facts : Calories 341.7, Fat 16.1, SaturatedFat 9.9, Cholesterol 40.7, Sodium 203.9, Carbohydrate 46.4, Fiber 9, Sugar 8, Protein 6.5
STEAMED VEGETABLES WITH SESAME-CHILE OIL
Steps:
- Special equipment: a metal steamer basket
- Fill a large pot with 2 inches of water and bring to a boil over medium heat. Arrange the carrots, asparagus, cauliflower and broccoli in a metal steamer basket; place in the pot and cover. Steam the vegetables until slightly tender but still with a little crunch, 5 to 6 minutes.
- While the veggies are steaming, heat a small saute pan over medium heat. Add the sesame-chile oil, olive oil, garlic and pepper flakes, and cook for 1 minute.
- Transfer the steamed vegetables to a bowl. Add the sesame-chili oil mixture and the lemon juice, and season to taste with salt and pepper. Toss to coat the vegetables evenly. Serve immediately.
STEAMED ROOT VEGETABLES AND CABBAGE WITH DILL
Categories Side Steam Christmas Thanksgiving High Fiber Vinegar Carrot Parsnip Turnip Fall Healthy Cabbage Christmas Eve Dill Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- In a kettle of boiling water blanch the cabbage for 1 minute, transfer it with tongs to a work surface, and let cool until it can just be handled. Cut the outermost cabbage leaf free at the core remove the leaf gently in one piece, being careful not to tear it, and remove 3 more leaves in the same manner. Arrange a leaf on each of 4 plates. Cut enough of the remaining cabbage into 1/8-inch-thick shreds to measure 2 cups packed loosely, reserving the rest for another use. In a steamer set over boiling water arrange in order the carrots, the turnips, the parsnips, and the shredded cabbage, steam the vegetables, covered, for 8 to 10 minutes, or until they are just tender, and in a heated bowl toss them with the butter, the vinegar, the minced dill, and salt and pepper to taste. Mound the vegetable mixture in the cabbage leaves and garnish it with the dill sprigs.
STEAMED WINTER VEGETABLES
Potatoes, parsnips, carrots, brussels sprouts and turnips star in this colorful side dish from Marilyn Leedom of Appleton, Wisconsin. A dash of horseradish and dill perk up this vegetable assortment that makes an appealing partner to any winter entree.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place the vegetables in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 10-12 minutes or until crisp-tender., Melt butter in a large nonstick skillet. Stir in the vegetables and toss to coat evenly. In a small bowl, combine the dill, vinegar, horseradish and salt. Pour over the vegetables; toss to coat evenly. Serve immediately.
Nutrition Facts : Calories 123 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 162mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
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 VEGETABLES WITH SOBA NOODLES
Make and share this Steamed Vegetables With Soba Noodles recipe from Food.com.
Provided by VeggieChallenge
Categories Vegetable
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Fill a medium-large pot with water and bring to a boil.
- Place a vegetable steamer over 1 inch of water in another pot; bring this to a boil also.
- Arrange vegetables in steamer and cover. Cook over medium heat.
- About 3-4 minutes later, add the soba noodles to the boiling water in the first pot. Cover and turn heat to medium. The vegetables and the soba noodles should be done at about the same time (6-8 minutes after the noodles hit the water).
- Drain the noodles and add about 1/2 cup miso-almond sauce and mix.
- Serve vegetables on top of noodles and ladle additional sauce over the vegetables.
- Variations: Try using other vegetables, such as snow peas, zucchini, bok choy, green beans, asparagus, etc. Other sauces can also be used or simply top with tamari soy sauce and grated ginger.
- Source: Vegetarian Tastes of Toronto, p. 33.
Nutrition Facts : Calories 813.1, Fat 24.9, SaturatedFat 2.1, Sodium 1183.7, Carbohydrate 129.8, Fiber 17.9, Sugar 15.4, Protein 37.1
WINTER VEGETABLES WITH HORSERADISH DILL BUTTER
Categories Potato Steam Vegetarian Quick & Easy High Fiber Low/No Sugar Horseradish Vinegar Carrot Parsnip Turnip Winter Brussels Sprout Dill Gourmet
Yield Serves 18
Number Of Ingredients 9
Steps:
- In a large vegetable steamer set over boiling water steam separately the potatoes, the Brussels sprouts, the parsnips, the carrots, and the turnips for 8 to 12 minutes, or until they are just tender. In a saucepan melt the butter over moderate heat, stir in the horseradish, the vinegar, the dill, and salt and pepper to taste, and in a large baking pan toss the vegetables with the butter mixture. Keep the vegetables warm, covered, in a 200°F. oven.
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