Steamed Baby Vegetables Recipes

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STEAMED SEA BASS WITH VANILLA, BABY VEGETABLES AND CAPPUCCINO SAUCE



Steamed Sea Bass with Vanilla, Baby Vegetables and Cappuccino Sauce image

Fish is so good for you, and so is steaming, a great method of cooking because none of the flavors or nutrients are lost. This sauce tastes very creamy and rich without having any of the fat from cream.

Provided by Jamie Oliver

Categories     dessert

Time 30m

Yield 2 servings

Number Of Ingredients 10

1 vanilla pod
1 lemon, juiced and 1 lemon leaf
1 teaspoon extra-virgin olive oil
2 (8-ounce, 225 grams) sea bass fillets, skin on, scaled, pin bones removed and scored
8 baby leeks
4 ounces (115 grams) fresh peas
4 ounces (115 grams) fresh broad beans
8 small new potatoes, scrubbed and cooked
1 pint (565 ml) semi-skimmed milk
Sea salt and freshly ground black pepper

Steps:

  • Remove the seeds from the vanilla pod and place both the seeds and pod on a plate with the lemon juice and olive oil. Mix up with a fork, then place the fish on the plate and turn it so both fillets are covered. Place the vanilla seeds and lemon leaf on top of the fillets, reserving the vanilla pod.
  • Split the leeks down the middle, 1-inch from the end, and wash under cold water. Mix the peas, broad beans and new potatoes together.
  • Put the milk into a saucepan with the reserved vanilla pod and slowly simmer over a medium heat. In a bamboo steamer* place the leeks on the bottom, then cover with the pea mix. Sprinkle with salt and freshly ground black pepper, then place the steamer over the pan of milk. In a second bamboo steamer place the lemon leaf, and the fillets skin side up. Open up the score marks and pour over the juices from the plate. Place the lid on top and cook for 10 to 15 minutes on a slow simmer.
  • Remove the steamers from the pan, place some vegetables on each plate, and top with the fish. To finish the sauce, remove the vanilla pod from the milk and whiz up with a cappuccino frother or 'whizzer', or in a liquidizer. This gives the sauce a thick cappuccino effect, which is both visually and texturally very nice.

HEALTHY STEAMED VEGETABLES



Healthy Steamed Vegetables image

This is the healthiest way you can eat vegetables. When served raw, if not chewed thoroughly, vegetables can cause polyps to form on the inner tract of the colon. If boiled or canned, the vitamins are diminished. Proper steaming of your vegetables leaves the vitamins and minerals intact, while also saving your tummy lots of trouble. It's delicious, too! Multiply this recipe by the number of adult servings you need...it's that easy! :) You can use any variety of vegetables in season, or not...even frozen vegetables. One cup [cooked weight] is one serving.

Provided by Pagan

Categories     Vegetable

Time 25m

Yield 1 serving(s)

Number Of Ingredients 5

1/3 cup broccoli
2 baby carrots, sliced into rounds
1/4 cup summer squash, sliced into rounds
1/4 cup zucchini, sliced into rounds
2 ounces red bell peppers, sliced in bite-sized lengths

Steps:

  • Set up your steamer inside your pot with 1 1/2" water in the bottom of the pot and heat over medium-high heat until water is boiling.
  • Deposit vegetables with a light salting and garlic to taste; season salt may be used, to taste.
  • Replace lid and steam until vegetables are tender, but not mushy. Fork will insert easily, but will not tear veggies apart, when done.
  • Remove to a bowl and serve as is.

Nutrition Facts : Calories 41.5, Fat 0.4, SaturatedFat 0.1, Sodium 30.4, Carbohydrate 9.1, Fiber 2.9, Sugar 5, Protein 2.3

STEAMED VEGGIE BUNDLES



Steamed Veggie Bundles image

"In late summer, when we have an abundance of garden produce, we enjoy this medley of fresh veggies," says Terri Mulé from Angola, New York. "Usually, we pop the packets on the grill, alongside our main dish meat, fish or poultry."

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1 medium yellow summer squash, halved and cut into 3/4-inch slices
1 medium zucchini, cut into 3/4-inch slices
6 large fresh mushrooms, quartered
2 large tomatoes, cut into wedges
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
1/2 cup fresh baby carrots, quartered lengthwise
1/4 cup prepared ranch salad dressing
1/4 cup prepared Italian salad dressing

Steps:

  • Divide vegetables between two pieces of double thickness heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 10-13 minutes on each side or until vegetables are tender. , Open foil carefully to allow steam to escape. With a slotted spoon, remove vegetables to a serving dish. Combine the salad dressings; drizzle over vegetables and toss to coat.

Nutrition Facts : Calories 131 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 266mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.

STEAMED BABY VEGETABLES



Steamed Baby Vegetables image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 2 servings

Number Of Ingredients 3

1 cup miniature pattypan squash, trimmed
1 cup miniature zucchini, trimmed
1 cup miniature carrots, trimmed

Steps:

  • Steam the vegetables over a small amount of salted water until tender, approximately 5 minutes.

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