Best Root Vegetables Steamed Recipes
STEAMED ROOT VEGETABLES WITH DILL BUTTER
A great recipe I like to use in winter when I receive my monthly shares from the local organic farm. There are usually a lot of roots included. OK the brussel sprouts don't count as roots, but the rest are. If I just have large potatoes, I cut in eights instead of quarters. If I just have regular large onions, I cut them in eighths, but the chunks do tend to separate with cooking. Times will vary slightly for different types of vegetable. During preparation, I just scrub off the skins of the carrots with a vegetable brush rather than peel them, which saves time and is less messy I think. I give the time for if you steam them one after another, but of course you can cut down on cooking time continually by steaming different types simultaneously in separate saucepans (or steam some together if you have a large enough pan). I omit the salt, but you don't have to. This goes great with roast beef.
Provided by echo echo
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Separately steam each of the types of vegetable over boiling water, approximately 10 min for each, until just tender. (I just boil the onions.).
- Combine butter, vinegar and dillweed plus salt and pepper to taste in a saucepan over medium low heat and heat through, stirring to combine, about 1 minute.
- Toss vegetables with dill butter and serve hot.
Nutrition Facts : Calories 341.7, Fat 16.1, SaturatedFat 9.9, Cholesterol 40.7, Sodium 203.9, Carbohydrate 46.4, Fiber 9, Sugar 8, Protein 6.5
STEAMED ROOT VEGETABLES AND CABBAGE WITH DILL
Categories Side Steam Christmas Thanksgiving High Fiber Vinegar Carrot Parsnip Turnip Fall Healthy Cabbage Christmas Eve Dill Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 7
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.
MOM'S STEAMED ROOT VEGETABLES
Steps:
- Steam vegetables, separately or together (if together, put carrots on bottom to keep colors separate). Steam 8-10 minutes. In a heated bowl, toss with butter, vinegar, dill, salt and pepper to taste. Serve in bowl garnished with red cabbage leaves and fresh dill.
ROOT VEGETABLES (STEAMED)
A savoury vegetable dish that is very delicious - The recipe came from a magazine called "Saltscapes".
Provided by Chef mariajane
Categories Vegetable
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Peel and cut vegetables into small, thin strips, about 1/8 x 1/8 x 2 1/2 -inches. Place in steamer over boiling weater and steam until tender but not soft, about 10 minutes.
- Transfer to a warm serving dish; add lemon rind and butter. Garnish with chopped parsley.
Nutrition Facts : Calories 21.9, Fat 0.5, SaturatedFat 0.3, Cholesterol 1, Sodium 37, Carbohydrate 4.3, Fiber 1.3, Sugar 2.2, Protein 0.5
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