Steamed Vegetables Recipes
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 VEGETABLE MEDLEY
From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.
Provided by BeccaB3c
Categories Cauliflower
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the cauliflower, carrots and onion in steamer basket.
- Cover and steam over boiling water for 10 minutes.
- Add mushroom and steam 5 minutes more or until vegetables are just tender.
- Meanwhile, melt margarine.
- Add lemon juice, basil and marjoram.
- To serve, place vegetables in serving bowl.
- Pour lemon mixture over vegetables and toss to coat.
Nutrition Facts : Calories 52.2, Fat 3, SaturatedFat 0.5, Sodium 57.1, Carbohydrate 6, Fiber 1.8, Sugar 2.7, Protein 1.4
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.
HEALTHY STEAMED VEGETABLES
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
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
GARLIC SEASONED VEGETABLES
Simmering vegetables in chicken broth and fresh minced garlic will bring out the best flavor in whatever combination you may choose.
Provided by Swanson®
Categories Trusted Brands: Recipes and Tips Swanson®
Time 25m
Yield 6
Number Of Ingredients 3
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.
Nutrition Facts : Calories 27.8 calories, Carbohydrate 5.6 g, Cholesterol 1.5 mg, Fat 0.3 g, Fiber 1.4 g, Protein 1.7 g, Sodium 282.9 mg, Sugar 2.9 g
STEAMED VEGETABLES WITH GARLIC BUTTER
Fresh STEAMED VEGETABLES drizzled in a garlic butter sauce is a deliciously easy side dish perfect for any night of the week! These steamed veggies fit right in on your holiday table too, AND I even make this steamed veggies recipe just for snacking!
Provided by Life Tastes Good
Categories Side dish recipes
Time 20m
Number Of Ingredients 7
Steps:
- Add about 2 inches of water in a saucepan. Set the pan over medium heat to bring it to a simmer.
- While the water is heating up, Wash the vegetables as needed. Remove stems from the broccoli so you only have the florets. Chop florets so they aren't too large and place the florets into the steamer basket. Add 1 cup of baby carrots and 1 cup of sugar snap peas.
- Place the steamer basket over the saucepan and cover.
- Steam the vegetables for about 8 minutes or until done to your liking. When done to your liking, remove the vegetables to a serving bowl and set aside while you make the garlic butter.
- Pour out the water in the saucepan and place the saucepan over mid-low heat. Melt 4 tablespoons butter and saute 1 tablespoon freshly minced garlic until fragrant. About a minute. Add about a 1/2 teaspoon of salt and a 1/4 teaspoon of pepper and stir to combine. Give it a taste and adjust the seasoning as needed. Drizzle the garlic butter over the vegetables and enjoy!
Nutrition Facts : Calories 136.02, Fat 11.70, SaturatedFat 7.21, Carbohydrate 6.82, Fiber 2.41, Sugar 3.06, Protein 2.02, Sodium 176.59, Cholesterol 30.52
INSTANT POT® STEAMED VEGETABLES
Fresh, al dente vegetables steamed in your Instant Pot® using Chinese bamboo baskets. Cooking time is minimal, making one wonder why all the fuss to use a pressure cooker instead of traditional steamer basket. I have found that this method creates a crisp but tender vegetable with minimal mess and much safer than an open steamer set-up. This recipe uses a two-tier, 6.5-inch basket with lid, in a 6-quart pot.
Provided by Buckwheat Queen
Categories Side Dish Vegetables Carrots
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Soak the steamer basket in water for 30 minutes.
- Wash cauliflower and broccoli florets. Peel and wash the carrot. Cut carrot in half and cut each half into 4 sticks, for 8 sticks total. Trim green beans.
- Remove steamer baskets from the water. Place one cabbage leaf on the bottom of one basket. Put the cauliflower florets, stem side down, on top of the leaf in a single layer. Add 8 green beans and 4 carrot sticks between the cauliflower florets. Place the second basket on top. Line the top basket with the remaining cabbage leaf. Put the broccoli florets, stem side down, on top of the leaf in a single layer. Add 8 green beans and 4 carrot sticks between the broccoli florets.
- Pour 1 1/2 cups water into the bottom of an 6-quarter electric pressure cooker (such as Instant Pot®). Add the basket and cover with the lid. Close and lock the cooker lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
- Turn off the cooker when the timer rings. Wait for 3 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Set the baskets onto plates to serve the vegetables in the baskets for a decorative touch. Use chopsticks to serve.
Nutrition Facts : Calories 70.6 calories, Carbohydrate 14.4 g, Fat 0.7 g, Fiber 5.6 g, Protein 5.2 g, SaturatedFat 0.1 g, Sodium 68.5 mg, Sugar 4.2 g
STEAMED VEGETABLES RECIPE
Learn how to make perfectly steamed vegetables every time. From steamed broccoli and carrots to steamed asparagus. Easy, healthy, and the perfect side dish for any meal.
Provided by Kim Grabinski
Categories Side Dish
Time 20m
Number Of Ingredients 5
Steps:
- Put water in bottom of steamer pot and add veggies to the steamer basket. Add lid to steamer basket.
- Bring water to a boil.
- Steam veggies for about 10 minutes or until fork tender.
- While veggies are steaming, add garlic, salt and olive oil to a small saute pan.
- Saute until garlic is fragrant, 2-3 minutes.
- Pour over steamed veggies.
- Serve.
Nutrition Facts : Calories 142 kcal, Carbohydrate 5 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 178 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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STEAMED VEGETABLES WITH HERB STIR-INS RECIPE - LAND O'LAKES
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Servings 6Calories 50 per serving
- Place cut vegetables and water in bowl; cover. Microwave 3-4 minutes or until vegetables are crisply tender. Drain.
- Add Butter with Canola Oil, herbs, salt and pepper, if desired. Toss until vegetables are evenly coated.
STEAMED VEGETABLES | VEGETABLES RECIPES - JAMIE OLIVER
From jamieoliver.com
Servings 6Total Time 20 minsCategory StartersCalories 100 per serving
- Steaming is a great way to cook veg. It keeps in so many of the vitamins lost by boiling, and can be done in stacked steamer baskets.
- Best of all, though, it only takes up one ring of your cooker!The butters are easy to make and can be done way ahead.
- Don’t cook all the vegetables or you’ll have far too many – just pick your two favourites.Make the flavoured butters.
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Reviews 4Category Side DishCuisine UkrainianTotal Time 12 mins
- I like veggies holding their shape, soft but not mushy. Here are instructions for this type of veggies. Close the lid, set valve to Sealing and press Manual or Pressure Cook button:°3 quart: 1 minute on High.°6 quart: 0 minutes on High.°8 or 10 quart: 0 minutes on Low. If your Instant Pot doesn't have low pressure, cook on High and Cancel as soon as it pressurizes.
- Release pressure immediately by turning valve to Venting and remove vegetables onto a plate. Drizzle with melted butter and sprinkle with seasoning. Serve immediately as that's when veggies taste best. So good!
HOW TO BRING MORE FLAVOR TO STEAMED VEGETABLES - SO DELICIOUS
From sodelicious.recipes
Estimated Reading Time 4 mins
- Salt and pepper. A dish is never going to taste great if salt and pepper aren’t involved in it in the slightest. It’s remarkable to me when I see how many people forget to add any of those in their dishes.
- Olive oil. Olive oil has a very important purpose in cooking: being a type of fat, it absorbs the flavor of everything around it and helps transfer it to the food items.
- Vinegar. You can use something acidic like vinegar (any type of vinegar, balsamic or red wine) or apple cider to bring some extra flavor to your veggies.
- Soy sauce or broth. Start with one or two tablespoons of soy sauce, vegetable broth, or chicken broth and add them to the water in the pot before adding the vegetables.
- Lemon juice. The acidity of the lemon juice can only do wonders for the vegetables. Don’t go overboard, though, just use a drizzle of it on the veggies before adding them to the steamer basket or colander.
- Garlic. What doesn’t garlic improve? I know I don’t have to advertise it anymore, but its flavor is so amazing, I could add it to anything. For steamed vegetables, it’s best to mince or crush the garlic and then saute it while the vegetables are steaming.
- Herbs. You can add whole sprigs of fresh herbs to your steamed veggies, but also do it near the end of the cooking process, because they might lose their flavor otherwise.
EIGHT WAYS TO MAKE STEAMED VEGETABLES TASTE AMAZING - …
From thekitchn.com
- Fresh herbs – Toss whole sprigs of fresh herbs, like parsley, thyme, or dill, over the steaming vegetables, or chop up the leaves and sprinkle them over the vegetables after they’re cooked.
- Garlic – Add sliced or chopped garlic to any vegetable, but leafy greens like kale really benefit from this extra zing. You can also sauté garlic with olive oil and toss it with vegetables after they’re steamed.
- Ginger – Place thinly sliced ginger at the bottom of the steaming basket and cover with butternut squash or other winter root vegetables. Like garlic, sauté ginger in olive oil first before tossing with steamed vegetables.
- Lemon – Add a few slices of lemon or lemon zest to vegetables, like broccoli, green beans, and summer squash. You can also add lemon juice to the steaming water.
- Olive oil – Before steaming, toss vegetables in the classic combination of olive oil, salt, and freshly ground black pepper.
- Sesame oil – Toss Asian vegetables, such as bok choy or gai lan, with toasted sesame oil, salt, and white pepper before steaming.
- Fish sauce or soy sauce – Add a couple tablespoons of fish sauce or soy sauce directly to the steaming water.
- Vinegar – Toss sweet vegetables, like sweet potatoes or carrots, with a splash of balsamic, red wine, or other vinegar before steaming to play off their natural sweetness.
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