Steamed Vegetables With Johns Dipping Sauce Recipes

STEAMED VEGETABLES WITH JOHN'S DIPPING SAUCE.

Steps:

• Vegetables.
• Each of these vegetables take slightly different times to steam. I make my cauliflower florets small and carrot slices thin to take that into account.
• Fill steamer bottom with 1-2 inches of water. Add a little lemon juice to the water.
• Bring to a simmer. Place steamer basket with veggies on top and cover.
• Steam the vegetable until fork-tender, about 5-7 minutes. (or for the length of time it takes to make the vegetables how you like them.).
• Immediately remove from heat and serve.
• Sauce:.
• Place ingredients into a small bowl and mix until thoroughly combined.
• Cover and keep refrigerated until ready to serve along side veggies.

STEAMED ARTICHOKES WITH TWO DIPPING SAUCES

Steps:

• STEAMED ARTICHOKES
• Prepare a bowl of water large enough to hold all of the artichokes. Peel 1 lemon with a vegetable peeler, then cut in half and squeeze the juice into the bowl.
• Remove any tough outer leaves from artichokes. Working with one artichoke at a time, use a serrated knife to cut off the top quarter of each. Use kitchen shears to trim sharp tips of the leaves. Remove any small leaves from bottom and trim stem just enough that artichoke can stand upright; place in lemon water to keep it from turning brown while repeating with remaining artichokes.
• Fill a large pot with 2 inches of water; set a steamer basket (or colander) inside pot, and bring water to a boil. Place the lemon peel and artichokes, stem ends down, in basket. Cover and steam until bases of artichokes are easily pierced with the tip of a sharp knife, about 20 minutes.
• When cool enough to handle, use a small spoon to scoop out center cone; scrape out purple leaves and fuzzy choke. Serve artichokes with dipping sauces, as desired
• TARRAGON-YOGURT SAUCE
• Mix together yogurt, lemon zest and juice, tarragon, parsley, and 1 teaspoon salt; season with pepper.
• SPICY AÏOLI
• Bring 1 inch of water to a boil in a small saucepan. Blanch garlic until tender, 3 to 5 minutes; drain and mash garlic into a paste.
• Whisk together garlic, egg yolk, mustard, and lemon juice in a bowl. Slowly whisk in oil until emulsified. Whisk in paprika, cayenne, hot sauce, and 1 teaspoon salt; season with pepper.
• nutrition information
• Per Serving (artichokes)
• Calories: 61
• Saturated Fat: .1g
• Unsaturated Fat: 0g
• Cholesterol: 0mg
• Carbohydrates: 14g
• Protein: 4g
• Sodium: 121mg
• Fiber: 7g
• nutrition information (TARRAGON-YOGURT SAUCE)
• Per 1/4-cup Serving:
• Calories: 30
• Saturated Fat: .6g
• Unsaturated Fat: 0g
• Cholesterol: 2.8mg
• Carbohydrates: 2.3g
• Protein: 3.6g
• Sodium: 495mg
• Fiber: .2g
• nutrition information (SPICY AÏOLI)
• Per 2-tablespoon Serving:
• Calories: 202
• Saturated Fat: 3.2g
• Unsaturated Fat: 18.5g
• Cholesterol: 25.6mg
• Carbohydrates: 1.5g
• Protein: .5g
• Sodium: 287mg
• Fiber: .3g

INSTANT POT PERFECTLY STEAMED VEGETABLES RECIPE

Steps:

• Cut carrots into 1 inch lengths
• Cut up the red and yellow peppers into small pieces.
• Cut up the cauliflower and broccoli into small chunky pieces.
• Place all the vegetables into the bottom of the Instant Pot.
• Pour in 1 cup of water.
• Lock the lid into place and set the valve to SEALING. Push MANUAL or PRESSURE COOK and set cook time to 1 minute.
• After the cook time is done, spoon out vegetables with a slotted spoon and place in a serving dish. Sprinkle with garlic salt and rosemary if desired.