STEAMED CARROTS WITH LEMON-DILL VINAIGRETTE
These are knife-and-fork carrots for your next gathering. Steaming them whole retains their carroty essence; tossing them with lemon-dill vinaigrette while they are still warm allows them to absorb lots of flavor.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Whisk together the lemon juice, Dijon mustard, vinegar and honey in a medium bowl until combined. Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened. Stir in the chopped dill, lemon zest and 1/2 teaspoon salt. Set aside.
- Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat.
- Put the carrots in the steamer basket and cook, covered, until tender when pierced with a knife, about 8 minutes. Gently toss the warm carrots with the dressing in a large shallow serving dish. Allow the dressing to absorb into the carrots for 5 minutes before serving.
LEMON-DILL STEAMED VEGETABLES
For a pretty side dish, try this lovely combination of fresh vegetables from Page Alexander of Baldwin City, Kansas. Tossed with a buttery sauce seasoned with lemon and dill, the delicious and nutritious blend cooks in minutes on the stove.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place the vegetables in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until crisp-tender., In a large serving bowl, combine the butter, lemon juice, salt, dill and pepper. Add the vegetables and toss to coat. Serve immediately.
Nutrition Facts : Calories 158 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 278mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
STEAMED BRUSSELS SPROUTS WITH LEMON-DILL BUTTER
Herbed butter can be made ahead of time and used on other vegetables, fish, or chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Place butter in the bowl of an electric mixer fitted with the paddle attachment, or in a heavy bowl, with lemon zest and juice, dill, garlic, salt, and pepper. Beat until well combined. Transfer herbed butter to a piece of parchment or wax paper, and roll into a cylinder, twisting both ends to secure. Place in refrigerator until ready to use.
- Place a saucepan with steamer insert and 1 1/2 inches water over medium-high heat. Trim sprouts of outer leaves, and cut a small X in each base with a paring knife. When water in steamer is boiling, add sprouts and lemon quarters. Cook until sprouts are tender and bright green, tossing occasionally, about 10 minutes.
- When sprouts are done, discard lemon, and transfer to serving bowl. Cut disks of herbed butter, and toss with sprouts. Serve sprinkled with fresh dill.
LEMON DILL SAUCE
Steps:
- In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- about 2/3 cup
STEAMED VEGETABLE PLATTER WITH LEMON GARLIC DRESSING
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
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.
LEMON DILL SALMON FILLET
This is honestly the best salmon you will ever taste! Lemony dill salmon fillets steamed to perfection in tin foil pouches accompanied by homemade tartar sauce! Quick. Simple. Delicious.
Provided by LotusLikes2Eat
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes and green beans, cover, and steam until tender, about 10 minutes. Drain.
- Brush the shiny side of 2 large pieces of aluminum foil with 1 teaspoon olive oil each. Place salmon skin-side down in the center. Brush remaining olive oil and garlic over salmon. Sprinkle dill on top. Divide lemon slices over salmon; squeeze 1/2 lemon on top. Season with 1/2 teaspoon pepper and 1/3 teaspoon salt.
- Cover salmon with 2 pieces of aluminum foil, shiny-side down. Roll aluminum foil inwards on all sides to create a pouch. Transfer pouches to a baking sheet.
- Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes.
- Mix mayonnaise and capers together in a small bowl to make a tartar sauce. Stir in juice from 1 lemon, 1/2 teaspoon pepper, and 1/4 teaspoon salt.
- Serve steamed potatoes, green beans, and tartar sauce alongside salmon.
Nutrition Facts : Calories 283.3 calories, Carbohydrate 14.4 g, Cholesterol 40 mg, Fat 18 g, Fiber 3.1 g, Protein 17.5 g, SaturatedFat 2.9 g, Sodium 537.5 mg, Sugar 1 g
LEMON DILL SAUCE FOR SALMON
This quick and easy lemon-dill sauce is fast to make and goes perfectly with salmon or other fish but also works well with steamed vegetables.
Provided by thedailygourmet
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Heat cream cheese and lemon juice in a saucepan over medium heat and whisk until smooth. Slowly whisk in milk until incorporated and continue to heat until warmed through. Season with dill, salt, and pepper.
Nutrition Facts : Calories 168.9 calories, Carbohydrate 3.2 g, Cholesterol 50.3 mg, Fat 15.8 g, Protein 4.3 g, SaturatedFat 9.9 g, Sodium 141.4 mg, Sugar 1.7 g
STEAMED RADISHES WITH LEMON DILL BUTTER
Categories Side Steam Vegetarian Quick & Easy Lemon Radish Spring Dill Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 4
Steps:
- In a steamer set over boiling water steam the radishes, covered, for 5 minutes, or until they are just tender. In a large skillet melt the butter over moderately low heat, add the radishes, the lemon juice, the dill, and salt and pepper to taste, and heat the mixture, stirring, until the radishes are heated through.
GINGER AND LEMON STEAMED VEGETABLES
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
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
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