Vegetables Steamed In Chicken Stock Recipes

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17 BEST STEAMED FOODS (+ RECIPE COLLECTION)



17 Best Steamed Foods (+ Recipe Collection) image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 17

Steamed Vegetables
Steamed Carrot Cake
Mediterranean Steamed Salmon
Steamed Spinach
Steamed Rice
Steamed Cabbage
Steamed Potatoes
Steamed Broccoli
Steamed Mussels
Steamed Carrots
Tamales
Steamed Asparagus with Butter and Garlic
Steamed Clams in Garlic Butter
Steamed Pears with Rock Sugar
Steamed Cinnamon Apples
Steamed Chocolate Pudding
Chinese Steamed Sponge Cake

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a steamed recipe in 30 minutes or less!

Nutrition Facts :

GARLIC SEASONED VEGETABLES



Garlic Seasoned Vegetables image

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

1 ¾ cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
2 cloves garlic, minced
4 cups fresh cut up vegetables (broccoli, celery, peppers, carrots)

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

VEGETABLES STEAMED IN CHICKEN STOCK



Vegetables Steamed In Chicken Stock image

Provided by Molly O'Neill

Categories     side dish

Time 35m

Yield Four servings

Number Of Ingredients 7

1 cup rich fowl glaze (see recipe)
4 large boiling potatoes, peeled and cut into 8 chunks
4 medium carrots, peeled and cut on the diagonal into 1 1/2-inch chunks
1 large fennel bulb, trimmed, cored and cut into 8 wedges
8 medium leeks (white part only), washed well
1 teaspoon salt
Freshly ground pepper to taste

Steps:

  • Place 3/4 cup of the glaze in the bottom of a large, wide pot over medium heat. Add the vegetables and bring the liquid to a boil. Reduce heat so liquid slowly simmers. Cover and cook until vegetables are tender, about 25 minutes, adding water if necessary to keep liquid in the bottom of the pot at all times.
  • Preheat broiler. Transfer the vegetables to a 9-inch pie plate. Spoon the remaining glaze over the top and season with the salt and pepper to taste. Place under the broiler until the top is lightly browned. Divide the vegetables among 4 plates and serve immediately.

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