Moms Steamed Root Vegetables Recipes

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.

Steps:

• Fill a large pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat. Alternatively, use a pasta pot with the steamer insert.
• Add the broccoli, cover and cook until bright green and still crisp, 3 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
• Add the green beans, cover and cook until bright green and still crisp, 3 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
• Add the cauliflower florets, cover and cook until tender yet still crisp in the middle, 4 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
• Add the carrot slices, cover and cook until tender yet still crisp, 4 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
• Add the sweet potatoes, cover and cook until soft and yielding when pierced with the tip of a knife, about 10 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
• Add the butternut squash, cover and cook until soft and yielding when pierced with the tip of a knife, about 10 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
• Add the potatoes, cover and cook until soft and yielding when pierced with the tip of a knife, about 15 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.

Steps:

• Steam vegetables, separately or together (if together, put carrots on bottom to keep colors separate). Steam 8-10 minutes. In a heated bowl, toss with butter, vinegar, dill, salt and pepper to taste. Serve in bowl garnished with red cabbage leaves and fresh dill.

Steps:

• Place 2 baking sheets in the oven and preheat to 425 degrees F.
• Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
• Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

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., Melt butter in a large nonstick skillet. Stir in the vegetables and toss to coat evenly. In a small bowl, combine the dill, vinegar, horseradish and salt. Pour over the vegetables; toss to coat evenly. Serve immediately.

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.

Steps:

• Peel and cut vegetables into small, thin strips, about 1/8 x 1/8 x 2 1/2 -inches. Place in steamer over boiling weater and steam until tender but not soft, about 10 minutes.
• Transfer to a warm serving dish; add lemon rind and butter. Garnish with chopped parsley.