STEAMED VEGGIES WITH BUTTER SAUCE
Tired of potatoes? Here's an easy treat with turnips, rutabega, carrots, broccoli, and brussell sprouts that will open your eyes to new flavors. Don't tell your guests they are eating turnips and rutabega until after they have a taste. When they say "Hey, these potatoes are really good!", you can then announce that they have been fooled.
Provided by NormCooks
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- You'll need a 3 quart saucepan with a lid and a steaming colander that fits into the top of the pan.
- Wash and peel turnips and rutabega (just like you would potatoes). Chop into bite size pieces. Place them in the colander along the bottom. They will take slightly longer to cook than the carrots, broccoli and brussell sprouts which you will be placing on top.
- I used fresh vegetables for this recipe. You can probably use frozen veggies but you'll need to make your own adjustments since frozen veggies often have a different texture than fresh.
- Wash and chop your carrots. Place them in your colander on top of your turnips and rutabega.
- Wash your brussell sprouts peeling away any damaged leaves. Add your brussell sprouts to your colander on top of the turnips, rutabega, and carrots.
- Chop the crowns off your broccoli, then chop the stems. When done, place all pieces in your colander.
- Fill your 3 quart saucepan with 4 cups of water (it should be about 1/2 full). Add 2 tablespoons Orrington Farms Chicken Flavored Soup Base to the water and stir gently.
- Place your saucepan on the burner and insert your colander. Sprinkle your veggies with 3 tablespoons Mrs. Dash Original Blend and place 1/4 lb (1 stick) of butter on top.
- Cover your saucepan setting the lid slightly off-center to vent your steam. Bring your water to a boil, then reduce the heat to medium high. Reduce heat gradually to medium maintaining a gentle boil to your liquid.
- While steaming it is important to check your liquid periodically to ensure it does not boil away during the steaming process. If you allow this to happen, your pan and burner may be damaged and your veggies will not cook completely.
- As the butter melts it will coat your veggies and drain through the colander into the seasoned water. The steamed vapor will add a savory flavor to your veggies as they cook.
- Steam for about 20-25 minutes until the turnips and rutabega are soft and tender. Use a fork to check tenderness, then add salt and pepper to suit your preferences.
- When you remove the veggies you will notice that much of the water has evaporated and your liquid has reduced to a salty buttery sauce. You have the option of pouring some of this sauce over your veggies before serving if you like.
- You can also drizzle your sauce over a batch of seasoned chicken legs you may have roasted in the oven while you were steaming your veggies.
NO BUTTER SAUCE FOR VEGETABLES
Make and share this No Butter Sauce for Vegetables recipe from Food.com.
Provided by Borealis Beegirl
Categories Sauces
Time 7m
Yield 10 tablespoons, 5 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, combine the first six ingredients.
- Stir in milk and water until smooth.
- Bring to a boil over medium heat, cook and stir for 1 minute or until thickened and bubbly.
- Serve over hot cooked vegetables.
Nutrition Facts : Calories 26.5, Fat 1.2, SaturatedFat 0.8, Cholesterol 4.6, Sodium 53.5, Carbohydrate 2.8, Sugar 0.1, Protein 1.1
VERY BASIC BUTTER SAUCE
Make and share this Very Basic Butter Sauce recipe from Food.com.
Provided by Little Woman
Categories Vegetable
Time 7m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Stir cornstarch into water with whisk and set aside.
- Melt butter in medium saucepan.
- Slowly whisk in water and bring to a low boil for 5 minutes, stirring often.
- Stir in butter flavoring and serve over hot pasta.
Nutrition Facts : Calories 206.8, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 164.3, Carbohydrate 0.8, Protein 0.2
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- Steam Vegetables. Steaming your vegetables is one of the best ways to get the full flavor of the vegetable itself so that you don’t actually need any seasoning at all.
- Add Just a Dash of Salt. If you can’t stand the taste of unseasoned steamed vegetables, there are lots of other options. The simplest one is just to add a little bit of salt.
- Add Just a Dash of Brown Sugar. If you really don’t like your vegetables but are trying to eat more of them then start the process by adding a little bit of brown sugar on top of them.
- Boil in Broth. One thing that I love to do with my vegetables is to boil them up in a little bit of broth. I use vegetable bouillon cubes personally to create a flavorful broth that I enjoy but you can use chicken or beef broth or any other soup stock that you like.
- Add a Twist of Citrus. Add a little bit of fresh citrus juice on top of freshly steamed vegetables to give them a uniquely tasty flavor. Lemon is most popular and can be used on just about everything (lemon atop broccoli is a favorite of mine personally).
- Marinade and Throw Veggies on the Grill. Grilled vegetables are super tasty and often have a nice crunch to them. To avoid using oil or butter on the grill, you’ll want to marinade your veggies first.
- Make a Sauce. Marinades are great, but they aren’t the only way to soak your veggies in flavor. Another option is to boil the veggies inside of a sauce.
- Use Hot Sauce. Depending on your taste buds you might like some salsa or hot sauce on top of your favorite steamed veggies. Mushrooms and baby corn with some spicy hot sauce on top is a super favorite of mine!
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