Steamed Vegetable Platter Gronsaksfat Recipes

STEAMED VEGETABLE PLATTER (GRONSAKSFAT)

Make and share this Steamed Vegetable Platter (Gronsaksfat) recipe from Food.com.

Provided by morgainegeiser

Categories Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

Steamed Vegetable Platter (Gronsaksfat) image

Steps:

Place whole cauliflower in a deep, large saucepan; add 1 inch boiling water.
Cover; coook over medium heat 5 minutes.
Add broccoli; arrange cooked cauliflower, broccoli, zucchini, and carrots on a large platter.
Drizzle with butter; sprinkle with basil, salt and pepper to taste.

Nutrition Facts : Calories 126.3, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.2, Sodium 142.2, Carbohydrate 15.6, Fiber 5.6, Sugar 6.3, Protein 4.8

Ingredients

1 cauliflower head, trimmed (1 1/2 to 2 pounds)
boiling water
1 1/2 lbs broccoli, tough ends trimmed
1/2 lb zucchini, cut into 1/4 inch slices
1 lb carrot, peeled, cooked, and cut into 1/4 inch slices
1/4 cup butter, melted
1 teaspoon basil
salt and pepper

STEAMED VEGETABLES WITH HONEY SESAME DRESSING

Make and share this Steamed Vegetables With Honey Sesame Dressing recipe from Food.com.

Provided by greysangel

Categories Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

Steamed Vegetables With Honey Sesame Dressing image

Steps:

To make the dressing, place the honey, soy, sesame seeds, garlic, salt and pepper in a small bowl and stir to combine. Set aside.
Steam vegetables for about 6 minutes.
Spoon over the honey sesame dressing.
Great with grilled chicken, fish or meat.

Ingredients

1 bunch broccoli, trimmed and cut into florets
1 yellow zucchini, cut lengthways
3 1/2 ounces baby corn
8 baby carrots, peeled
1 bunch bok choy, quartered
1/4 cup honey
1 tablespoon soy sauce
1 tablespoon sesame seeds, toasted
1 garlic clove, crushed
sea salt and pepper, to taste

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

Steamed Vegetable Platter With Lemon Garlic Dressing image

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.

Ingredients

6 cloves garlic, peeled and minced
2 teaspoons soy sauce
2 teaspoons fresh squeezed lemon juice
1/4 teaspoon black pepper
12 trimmed string beans
15 baby carrots, halved
3 ears fresh husked corn, halved
2 small yellow squash, trimmed and cut into 1/4 inch rounds
2 small zucchini, trimmed and cut into 1/4 inch rounds
2 cups broccoli florets
2 teaspoons spike seasoning or 2 teaspoons other sodium-free seasoning
2 slices low-fat cheddar cheese
1 teaspoon fresh grated parmesan cheese

STEAMED VEGETABLES WITH CHILE LIME BUTTER

This is an awesome vegetable side dish that has wonderful flavor. The taste is always a surprise from the "regular ole veggies" kind of flavor!

Provided by QueenJellyBean

Categories < 30 Mins

Time 20m

Yield 4 1/2 c, 6 serving(s)

Number Of Ingredients 8

Steamed Vegetables With Chile Lime Butter image

Steps:

Melt butter in small saucepan over low heat. Add garlic and cook/stir about 20 seconds. Add lime peel, chile and lime juice. Mix well. Set aside.
Place steamer basket in large saucepan. Add 1 c water; bring to a boil. Add vegetables to basket; cook 4-5 minutes or until crisp tender.
To serve, place vegetables in serving bowl and toss gently with butter mixture.

Ingredients

2 tablespoons butter
1 garlic clove, minced
1 teaspoon lime zest
1 teaspoon finely chopped serrano peppers or 1 teaspoon jalapeno chile
1 tablespoon fresh lime juice
1 cup fresh broccoli florets
1 cup fresh cauliflower floret
1 cup fresh sliced carrot

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

Steamed Root Vegetables With Dill Butter image

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

Ingredients

2 lbs small red potatoes or 2 lbs yukon gold potatoes, unpeeled but scrubbed and quartered
1 lb Brussels sprout, trimmed and halved
1/2 lb carrot, peeled and cut into 1-inch lengths
1/2 lb parsnip, peeled and cut into 1-inch lengths
1/2 lb small boiling onions, peeled (not the tiny marble-sized ones)
1/2 cup butter, melted
1 1/2 tablespoons prepared horseradish
1 1/2 tablespoons cider vinegar
1 1/2 teaspoons dried dill
salt
pepper

STEAMED VEGETABLES WITH SHRIMP

This is a nice low WW point recipe which I got from a WW cookbook . Easy and delish.. 4 Points per serving serves 4

Provided by MsMargo

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Steamed Vegetables With Shrimp image

Steps:

Place spinach, zucchini, bell peppers and shrimp, in that order, in a steamer basket. Set in a saucepan over 1 inch (2.5 cm) of boiling water. Cover and steam until vegetables are tender-crisp and shrimp are cooked through, about 4 to 6 minutes.
Meanwhile, in a blender, combine and purée basil, lemon juice, salt and pepper.
In a large bowl, combine basil dressing with beans and shrimp.
To serve, divide vegetables among 4 plates. Top with shrimp and beans.

Nutrition Facts : Calories 295.7, Fat 2.9, SaturatedFat 0.6, Cholesterol 172.8, Sodium 386.2, Carbohydrate 34.7, Fiber 9.1, Sugar 4.7, Protein 34.7

Ingredients

10 ounces spinach, cleaned
2 medium zucchini, sliced crosswise
2 medium sweet red peppers, cut into strips
1 lb large shrimp, peeled and deveined
2 tablespoons basil, minced
2 tablespoons fresh lemon juice
1/4 teaspoon table salt
1/8 teaspoon black pepper
15 ounces canned white beans, rinsed and drained

STEAMED VEGETABLES WITH TOFU AND OYSTER FLAVORED SAUCE

I enjoy steamed side dishes since they don't require a lot of attention while cooking. This is especially helpful in a chinese meal where a stir-fry dish is so demanding of my attention. This recipe is from the Lee Kum Kee weekly recipe list.

Provided by Skypoodle

Categories Soy/Tofu

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Steamed Vegetables With Tofu and Oyster Flavored Sauce image

Steps:

Steam tofu, bok choy and shitake mushrooms for 10 minutes. Drain.
Combine Oyster Sauce, Sesame Oil and water in a bowl, whisk together.
Pour sauce mix over steamed tofu and vegetables.

Nutrition Facts : Calories 159.8, Fat 11.4, SaturatedFat 1.6, Sodium 576.4, Carbohydrate 7.5, Fiber 1.8, Sugar 2.5, Protein 9.9

Ingredients

1 lb bok choy, cut and cleaned
2 ounces shiitake mushrooms, sliced
1 lb tofu, cut into 1-inch squares
4 tablespoons oyster sauce
2 tablespoons sesame oil (Blended)
1 tablespoon water

GRILLED VEGETABLE PLATTER

The best of summer in one dish! This pretty grilled vegetable recipe is meant for entertaining. Grilling brings out their natural sweetness, and the easy marinade really kicks up the grilled vegetables' flavor. -Heidi Hall, North St. Paul, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Grilled Vegetable Platter image

Steps:

In a small bowl, whisk the first 7 ingredients. Place 3 tablespoons marinade in a large bowl. Add vegetables; turn to coat. Cover; marinate 1-1/2 hours at room temperature., Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat until crisp-tender, 8-12 minutes, turning occasionally., Place vegetables on a large serving plate. Drizzle with remaining marinade.

Nutrition Facts : Calories 144 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

1/4 cup olive oil
2 tablespoons honey
4 teaspoons balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/8 teaspoon pepper
Dash salt
1 pound fresh asparagus, trimmed
3 small carrots, cut in half lengthwise
1 large sweet red pepper, cut into 1-inch strips
1 medium yellow summer squash, cut into 1/2-inch slices
1 medium red onion, cut into wedges

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