Steamed Vegetables With Garlic Butter Recipes

STEAMED VEGETABLE PLATTER WITH LEMON GARLIC DRESSING

Steps:

• Mix all dressing ingredients together in a small bowl and set aside.
• Fill a large pot with water, until it's just below the steamer insert.
• Bring to a boil and put the string beans and carrots in the steamer basket.
• Cover and cook about 3 minutes.
• Add the corn, yellow squash, zucchini, and broccoli.
• Recover and cook another 2 minutes, or until veggies are as tender as you'd like.
• Place the veggies on a platter.
• Arrange the corn around the edges and sprinkle them with the Spike seasoning.
• Drizzle the dressing over the other veggies and top with the cheeses.
• Cover with foil for a few minutes before serving.

STEAMED VEGGIES WITH BUTTER SAUCE

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.

GARLIC SEASONED VEGETABLES

Steps:

• Heat the broth, garlic and vegetables in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Drain the vegetables well in a colander.

STEAMED VEGETABLES WITH CHILE-LIME BUTTER

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.