Best Steamed Vegetable Platter Gronsaksfat Recipes

STEAMED VEGETABLE PLATTER WITH LEMON GARLIC DRESSING

Steamed Vegetable Platter With Lemon Garlic Dressing image

Delicious, healthful recipe that is great to go with grilled meats. Another winner from "In The Kitchen With Rosie- Oprah's Favorite Recipes."

Provided by ChipotleChick

Categories Corn

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

6 cloves garlic, peeled and minced
2 teaspoons soy sauce
2 teaspoons fresh squeezed lemon juice
1/4 teaspoon black pepper
12 trimmed string beans
15 baby carrots, halved
3 ears fresh husked corn, halved
2 small yellow squash, trimmed and cut into 1/4 inch rounds
2 small zucchini, trimmed and cut into 1/4 inch rounds
2 cups broccoli florets
2 teaspoons spike seasoning or 2 teaspoons other sodium-free seasoning
2 slices low-fat cheddar cheese
1 teaspoon fresh grated parmesan cheese

Steps:

Mix all dressing ingredients together in a small bowl and set aside.
Fill a large pot with water, until it's just below the steamer insert.
Bring to a boil and put the string beans and carrots in the steamer basket.
Cover and cook about 3 minutes.
Add the corn, yellow squash, zucchini, and broccoli.
Recover and cook another 2 minutes, or until veggies are as tender as you'd like.
Place the veggies on a platter.
Arrange the corn around the edges and sprinkle them with the Spike seasoning.
Drizzle the dressing over the other veggies and top with the cheeses.
Cover with foil for a few minutes before serving.

STEAMED ROOT VEGETABLES WITH DILL BUTTER

Steamed Root Vegetables With Dill Butter image

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

Ingredients

2 lbs small red potatoes or 2 lbs yukon gold potatoes, unpeeled but scrubbed and quartered
1 lb Brussels sprout, trimmed and halved
1/2 lb carrot, peeled and cut into 1-inch lengths
1/2 lb parsnip, peeled and cut into 1-inch lengths
1/2 lb small boiling onions, peeled (not the tiny marble-sized ones)
1/2 cup butter, melted
1 1/2 tablespoons prepared horseradish
1 1/2 tablespoons cider vinegar
1 1/2 teaspoons dried dill
salt
pepper

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 VEGETABLES WITH TOMATO AND BASIL DRESSING

Steamed Vegetables with Tomato and Basil Dressing image

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 ripe medium tomatoes, halved
1 tablespoon white wine vinegar
2 cloves garlic, smashed
2 teaspoons kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes
1/2 cup extra-virgin olive oil
1 cup loosely packed fresh basil leaves
1/2 bunch broccoli, cut in large florets
1/2 bunch cauliflower, cut in large florets
2 carrots, cut in thick slices
1 yellow or zucchini squash, cut in thick rounds
1/2 to 1 head fennel, cut into thin wedges
1 bunch asparagus
8 cloves garlic
1 bunch scallions

Steps:

For the sauce: Scoop the flesh and juices of the tomatoes out of the skins with a spoon into a bowl; discard the empty skins. Whisk in the vinegar, garlic, salt, pepper, and red pepper flakes, breaking up the tomato as you do. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a chunky, slightly thick dressing. Roughly chop the basil and stir into the dressing. Set aside for 15 minutes to let the flavors come together. Remove the garlic.
For the vegetables: Pour an 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 dressing.

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

Ingredients

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

GINGER AND LEMON STEAMED VEGETABLES

Ginger and Lemon Steamed Vegetables image

This is from Everyday with RR. I'm always looking for new ways with veggies and this looks yummy. Sounds like it will be very pretty too.

Provided by dicentra

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 inches ginger, sliced
1 cup snap peas
1 small zucchini, sliced
1 carrot, thinly sliced
1/2 red bell pepper, sliced
4 white mushrooms, thinly sliced
1 lemon, juice and zest of
1/2 teaspoon coarse salt
1 teaspoon sesame seeds
2 teaspoons flat leaf parsley, chopped
1/8 teaspoon crushed red pepper flakes
1 tablespoon olive oil

Steps:

Lay the ginger evenly over the bottom of a steamer basket. Top with layers of the snap peas, zucchini, carrot, bell pepper and mushrooms. Sprinkle with the lemon zest.
Place the salt, sesame seeds, parsley and red pepper flakes in a resealable plastic bag and lightly smash the seasonings with the back of a knife until coarse; set aside.
Fill the steamer base with about 2 inches of cold water and add the lemon juice. Bring to a simmer, place the steamer basket on top and cover. Steam the vegetables until fork-tender; about 4 minutes.
Transfer the steamed vegetables to a serving platter, sprinkle with the seasoned salt and drizzle with olive oil.

Nutrition Facts : Calories 64.7, Fat 4, SaturatedFat 0.6, Sodium 307.6, Carbohydrate 7.1, Fiber 2.3, Sugar 2.8, Protein 1.9

STEAMED VEGETABLES WITH HONEY SESAME DRESSING

Steamed Vegetables With Honey Sesame Dressing image

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

Ingredients

1 bunch broccoli, trimmed and cut into florets
1 yellow zucchini, cut lengthways
3 1/2 ounces baby corn
8 baby carrots, peeled
1 bunch bok choy, quartered
1/4 cup honey
1 tablespoon soy sauce
1 tablespoon sesame seeds, toasted
1 garlic clove, crushed
sea salt and pepper, to taste

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.

BISCUIT MIX TEMPURA VEGETABLES

Biscuit Mix Tempura Vegetables image

Use sea salt as it has a better flavor when used to "finish off" these vegetables. Try using the coarse variety for crunch.

Provided by Olha7397

Categories Vegetable

Time 16m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

vegetable oil (for frying)
1 1/2 cups biscuit mix
1 tablespoon unsalted butter, melted
2 egg yolks
3/4 cup flat light colored beer
1/8 teaspoon fresh ground black pepper
2 egg whites
2 lbs assorted fresh vegetables (pieces such as carrots, broccoli florets and mushrooms)
2 teaspoons sea salt

Steps:

Preheat oven to 200°F.
*16-cup (4 L) saucepan or deep fryer.
*Candy/deep-fry thermometer.
In a large saucepan over medium heat, heat about 4 inches of oil until thermometer registers 360°F.
In a large bowl, blend biscuit mix, butter, egg yolks, beer and black pepper to make a smooth batter. Set aside.
In a medium bowl, whisk egg whites until slightly froth. Fold into the biscuit mix. Let stand for about 10 minutes.
Dip vegetable pieces, one at a time, into the batter. Place in hot oil, 4 at a time, and deep fry, turning once, until golden brown, 15 seconds per side. Place on paper towels to absorb excess oil. Transfer to an ovenproof platter and keep warm in preheated oven. Make sure oil is the correct temperature before adding each batch. Serve with a light sprinkling of sea salt. Serves 8.
TIPS: Cut the vegetable pieces the same size so they will fry evenly.
VARIATION: For spicy vegetables, add 1 teaspoons cayenne pepper to batter prior to frying.
125 best biscuit mix recipes.