STEAMED VEGGIES WITH BUTTER SAUCE
Tired of potatoes? Here's an easy treat with turnips, rutabega, carrots, broccoli, and brussell sprouts that will open your eyes to new flavors. Don't tell your guests they are eating turnips and rutabega until after they have a taste. When they say "Hey, these potatoes are really good!", you can then announce that they have been fooled.
Provided by NormCooks
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
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.
STEAMED VEGETABLES WITH PONZU SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the sauce: Whisk all of the ingredients in a small bowl. Set aside.
- For the vegetables: Pour 1- inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes or just until the vegetables are crisp tender. Serve warm or at room temperature with the sauce.
Nutrition Facts : Calories 157 calorie, Fat 1 grams, SaturatedFat 0 grams, Carbohydrate 29 grams, Fiber 10 grams, Protein 13 grams
STEAMED VEGETABLES WITH MOJO SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the sauce: Put the garlic and olive oil in a small microwave-safe bowl and microwave on HIGH until the garlic is golden, 1 to 2 minutes. Stir in the lime juice, cilantro, and salt and set aside until ready to serve.
- For the vegetables: Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at room temperature with the sauce.
Nutrition Facts : Calories 259 calorie, Fat 30 grams, SaturatedFat 4 grams, Cholesterol 0 grams, Carbohydrate 31 grams, Fiber 10 grams, Protein 9 grams
SAUCE FOR VEGETABLES
Provided by Food Network
Time 5m
Number Of Ingredients 5
Steps:
- In a blender, combine all ingredients, slowly adding the oil. Blend until smooth, adding extra stock if too dense. The texture should be that of hollandaise sauce.;
STEAMED VEGETABLES WITH JOHN'S DIPPING SAUCE.
This combo of vegetables is what is most often seen at our dinner table. My husband created this sauce for the kids to dip them in. Now it's mandatory to keep this made up in the fridge. I'm not guaranteeing that your kids will like it as much (my 3 can have odd tastes) but anything is worth a try when attempting to get them to eat their veggies.
Provided by Kitchen Witch Steph
Categories Cauliflower
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Vegetables.
- Each of these vegetables take slightly different times to steam. I make my cauliflower florets small and carrot slices thin to take that into account.
- Fill steamer bottom with 1-2 inches of water. Add a little lemon juice to the water.
- Bring to a simmer. Place steamer basket with veggies on top and cover.
- Steam the vegetable until fork-tender, about 5-7 minutes. (or for the length of time it takes to make the vegetables how you like them.).
- Immediately remove from heat and serve.
- Sauce:.
- Place ingredients into a small bowl and mix until thoroughly combined.
- Cover and keep refrigerated until ready to serve along side veggies.
STEAMED VEGETABLES WITH HOMEMADE PONZU SAUCE
From Food Network Kitchens, this is a healthy mix of veggies spiced up with ponzu, a citrusy soy sauce with a kick! I have just discovered ponzu and love the oomph it gives. You can really use any vegetables you want and this will still be great, but don't leave out the garlic! Enjoy!
Provided by Sharon123
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the sauce:
- Whisk all of the ingredients in a small bowl. Set aside.
- For the vegetables:
- Pour 1- inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes or just until the vegetables are crisp tender. Serve warm or at room temperature with the sauce.
Nutrition Facts : Calories 151.9, Fat 1.2, SaturatedFat 0.2, Sodium 2121.7, Carbohydrate 29.4, Fiber 10, Sugar 9.4, Protein 12.8
STEAMED VEGETABLES WITH TOFU AND OYSTER FLAVORED SAUCE
I enjoy steamed side dishes since they don't require a lot of attention while cooking. This is especially helpful in a chinese meal where a stir-fry dish is so demanding of my attention. This recipe is from the Lee Kum Kee weekly recipe list.
Provided by Skypoodle
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Steam tofu, bok choy and shitake mushrooms for 10 minutes. Drain.
- Combine Oyster Sauce, Sesame Oil and water in a bowl, whisk together.
- Pour sauce mix over steamed tofu and vegetables.
Nutrition Facts : Calories 159.8, Fat 11.4, SaturatedFat 1.6, Sodium 576.4, Carbohydrate 7.5, Fiber 1.8, Sugar 2.5, Protein 9.9
STEAMED VEGETABLES WITH HONEY SESAME DRESSING
Make and share this Steamed Vegetables With Honey Sesame Dressing recipe from Food.com.
Provided by greysangel
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- To make the dressing, place the honey, soy, sesame seeds, garlic, salt and pepper in a small bowl and stir to combine. Set aside.
- Steam vegetables for about 6 minutes.
- Spoon over the honey sesame dressing.
- Great with grilled chicken, fish or meat.
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- Sweet Mustard Sauce. Mustard sauce pairs well with steamed carrots and broccoli. Sweet mustard sauce accentuates the flavors of steamed vegetables such as carrots, broccoli and cauliflower.
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