Lemon Dill Steamed Vegetables Food

LEMON-DILL STEAMED VEGETABLES

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., In a large serving bowl, combine the butter, lemon juice, salt, dill and pepper. Add the vegetables and toss to coat. Serve immediately.

STEAMED CARROTS WITH LEMON-DILL VINAIGRETTE

Steps:

• Whisk together the lemon juice, Dijon mustard, vinegar and honey in a medium bowl until combined. Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened. Stir in the chopped dill, lemon zest and 1/2 teaspoon salt. Set aside.
• Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat.
• Put the carrots in the steamer basket and cook, covered, until tender when pierced with a knife, about 8 minutes. Gently toss the warm carrots with the dressing in a large shallow serving dish. Allow the dressing to absorb into the carrots for 5 minutes before serving.

SPICY DILL DRESSING

Steps:

• Whisk the yogurt, dill, harissa, and a generous pinch of salt together in a small bowl. Whisk in the lemon juice, 1/4 cup water and a few grinds of pepper until blended.
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STEAMED ROOT VEGETABLES AND CABBAGE WITH DILL

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.

LEMON BUTTER SEASONED VEGETABLES

Steps:

• Place potatoes and carrots in a steamer over boiling water, and cover. Cook until tender but still firm, about 15 minutes.
• To the melted butter add the lemon juice, salt, pepper and Italian seasoning. Pour over potatoes and carrots and toss.

LEMON DILL SAUCE

Steps:

• In a small bowl, whisk together all of the ingredients.
• Refrigerate until ready to serve.

STEAMED BRUSSELS SPROUTS WITH LEMON-DILL BUTTER

Steps:

• Place butter in the bowl of an electric mixer fitted with the paddle attachment, or in a heavy bowl, with lemon zest and juice, dill, garlic, salt, and pepper. Beat until well combined. Transfer herbed butter to a piece of parchment or wax paper, and roll into a cylinder, twisting both ends to secure. Place in refrigerator until ready to use.
• Place a saucepan with steamer insert and 1 1/2 inches water over medium-high heat. Trim sprouts of outer leaves, and cut a small X in each base with a paring knife. When water in steamer is boiling, add sprouts and lemon quarters. Cook until sprouts are tender and bright green, tossing occasionally, about 10 minutes.
• When sprouts are done, discard lemon, and transfer to serving bowl. Cut disks of herbed butter, and toss with sprouts. Serve sprinkled with fresh dill.

LEMON DILL VEGETABLES

Steps:

• Preheat oven to 450 degrees F or grill to medium-high. Center Mann's Vegetable Medley on sheet Heavy Duty Aluminum Foil. Top with margarine. Sprinkle with lemon peel, garlic, dill weed, and salt. Top with ice cubes Bring up foil sides. Double fold top and ends to seal making one large packet, leaving room for heat circulation inside.
• For Gas Grill: place foil packet over medium-high heat, cover grill and cook for 12-15 minutes or until tender. For Charcoal Grill: place foil packet over medium-high heat and cook uncovered for 20-25 minutes or until tender. For Oven: preheat over to 450 degrees F. Place foil packet on a cookie sheet and bake for 20-25 minutes or until tender.
• Open foil packet carefully to allow steam to escape. Serve hot. Squeeze fresh lemon juice over vegetables; stir before serving.

STEAMED WINTER VEGETABLES

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.

STEAMED VEGETABLES WITH CHILE LIME BUTTER

Steps:

• Melt butter in small saucepan over low heat. Add garlic and cook/stir about 20 seconds. Add lime peel, chile and lime juice. Mix well. Set aside.
• Place steamer basket in large saucepan. Add 1 c water; bring to a boil. Add vegetables to basket; cook 4-5 minutes or until crisp tender.
• To serve, place vegetables in serving bowl and toss gently with butter mixture.

ROOT VEGETABLES WITH LEMON-DILL GLAZE

Steps:

• Place a steamer basket or rack in the bottom of a large saucepan and add enough water to come almost up to the bottom of the basket. Bring to a boil over medium heat.
• Add carrots, parsnips, turnips and onion. Cover and cook 10 minutes or until vegetables are just tender,.
• Combine remaining ingredients in a small bowl. Mix until cornstarch is dissolved.
• Remove vegetables, discard water, and return vegetables to saucepan (without the steamer basket) over medium heat.
• Stir cornstarch mixture and pour over vegetables. Cook and stir until glaze has thickened and vegetables are coated, about 1 minute.