Steamed Winter Vegetables Recipes

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:

• 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:

• Set a steamer basket in a large pot filled with about 1" water. Cover pot and bring water to a boil over high heat.
• Place potatoes, leeks, then eggs in steamer basket, cover, and steam 10 minutes. Using tongs, transfer eggs to a bowl of cold water.
• Meanwhile, whisk oil, vinegar, honey, cayenne (if using), and 1 tsp. salt in a small bowl. Stir in parsley and capers; set aside.
• Add broccolini to steamer basket on top of potatoes and leeks; season with remaining 1/2 tsp. salt. Cover and steam until broccolini is tender, 3-5 minutes.
• Meanwhile, peel eggs and break or cut in half.
• Swoosh a bit of mayonnaise in wide shallow bowls or on plates. Divide potatoes, leeks, broccolini, and eggs among bowls or plates. Drizzle with reserved dressing.

Steps:

• Special equipment: a metal steamer basket
• Fill a large pot with 2 inches of water and bring to a boil over medium heat. Arrange the carrots, asparagus, cauliflower and broccoli in a metal steamer basket; place in the pot and cover. Steam the vegetables until slightly tender but still with a little crunch, 5 to 6 minutes.
• While the veggies are steaming, heat a small saute pan over medium heat. Add the sesame-chile oil, olive oil, garlic and pepper flakes, and cook for 1 minute.
• Transfer the steamed vegetables to a bowl. Add the sesame-chili oil mixture and the lemon juice, and season to taste with salt and pepper. Toss to coat the vegetables evenly. Serve immediately.

Steps:

• Place the first seven ingredients in a greased 15x10x1-in. baking pan. Combine the oil, salt, thyme and pepper; drizzle over vegetables and toss to coat., Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring occasionally.