Steamed Root Vegetables And Cabbage With Dill 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 CABBAGE AND ROOT VEGETABLES WITH FRESH DILL
Steps:
- Plunge the cabbage whole into boiling water for 1 minute.
- Rinse under cold water. Remove 6 outer leaves in tact. Set aside.
- Chiffonade (cut into thin strips) the remainder of the cabbage head.
- Beginning with the carrots, steam for about 6 minutes. Keep testing to make sure they are not over cooked. You want them to be crisp.
- Next, steam the rutabaga, then the turnips, and finally the cabbage that will more than likely take only a minute.
- Toss all the vegetables in a bowl with the butter, lemon juice, and chopped dill.
- Arrange the whole cabbage leaves on individual plates. Put a large scoop of vegetables onto each leaf. Serve immediately.
STEAMED ROOT VEGETABLES AND CABBAGE WITH DILL
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. Serves 4. Gourmet March 1992
Nutrition Facts : Calories 1096 calories, Fat 4.720621688 g, Carbohydrate 254.202761546 g, Cholesterol 0 mg, Fiber 103.50058614371 g, Protein 50.708009041 g, SaturatedFat 1.4027091769 g, ServingSize 1 1 Serving (5003g), Sodium 967.236651966667 mg, Sugar 150.70217540229 g, TransFat 1.4888265064 g
PERFECT CABBAGE WITH DILL
We really love this cabbage served with corned beef or a roasted pork loin. My family just loves this cabbage. The longer the cabbage is cooked, the softer it gets, so make it how you prefer.
Provided by Blue Buddha
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a deep saucepan large enough to fit all the cabbage. Add cabbage, water, dill, salt, and pepper. Cover and simmer, mixing often, until tender, about 20 minutes. Adjust seasonings to taste.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 17.6 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 7.5 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 176.2 mg, Sugar 9.4 g
STEAMED CABBAGE AND VEGETABLES
I found the inspiration for this recipe which I just created today from an old nursing home cookbook in Crisfield, Maryland. This is easy to assemble and is healthy. It may be served as a side dish or as a soup, if you dish it up with the broth. Either way, it is good with ham or corn beefed brisket. Add various seasonings according to your taste. It you want potatoes in there, add a few quartered ones during the last half hour of cooking time.
Provided by Debaylady
Categories Vegetable
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a heavy stockpot, layer the vegetables beginning with the cabbage and followed by the onions, carrots, mushroooms, peppers, and lastly, the turnips.
- Slowly add the water and chicken stock.
- Sprinkle with sugar, salt and pepper and any other seasoning of your choice.
- Dot with butter.
- Cover; bring to a boil.
- Simmer for an hour or until veggies are fork tender.
Nutrition Facts : Calories 104.3, Fat 3.5, SaturatedFat 1.9, Cholesterol 7.6, Sodium 190.9, Carbohydrate 16.9, Fiber 5.3, Sugar 9.7, Protein 4.3
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