Steamed Winter Veggie Bowls Recipes

STEAMED WINTER VEGETABLES

Potatoes, parsnips, carrots, brussels sprouts and turnips star in this colorful side dish from Marilyn Leedom of Appleton, Wisconsin. A dash of horseradish and dill perk up this vegetable assortment that makes an appealing partner to any winter entree.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 10

Steamed Winter Vegetables image

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.

Nutrition Facts : Calories 123 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 162mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

Ingredients

1 pound small red potatoes, cut into 1-inch chunks
1/2 pound brussels sprouts, halved
2 medium parsnips, peeled and cut into 1/2-inch chunks
1 small turnip, peeled and cut into 1/2-inch chunks
2 small carrots, cut into 1/4- to 1/2-inch slices
4-1/2 teaspoons butter
1-1/2 teaspoons snipped fresh dill
1-1/2 teaspoons white vinegar
1-1/2 teaspoons prepared horseradish, drained
1/4 teaspoon salt

STEAMED WINTER VEGGIE BOWLS

Everything in this dinner (including the eggs!) cooks together in one steamer insert. It's the quick, fresh-tasting dinner we crave in the middle of winter when we can't stand the thought of another roasted vegetable. Leeks are the true stars, turning tender and sweet without losing their shape.

Provided by Anna Stockwell

Categories Steam Potato Leek Egg Olive Oil Vinegar Honey Parsley Capers Mayonnaise One-Pot Meal Quick & Easy Winter Wheat/Gluten-Free Dairy Free Vegetarian

Yield 4 servings

Number Of Ingredients 12

Steamed Winter Veggie Bowls image

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.

Ingredients

1 1/2 lb. baby Yukon Gold potatoes, halved if larger than 1"
8 leeks, white and light green parts only, trimmed, cut crosswise into 2" pieces
8 large eggs
1/2 cup extra-virgin olive oil
1/4 cup sherry vinegar
1 tsp. honey
Pinch of cayenne pepper (optional)
1 1/2 tsp. kosher salt, divided
1/4 cup finely chopped parsley
3 Tbsp. capers, drained
2 bunches broccolini, trimmed, larger stalks halved lengthwise
Mayonnaise (for serving)

HEALTHY STEAMED VEGETABLES

This is the healthiest way you can eat vegetables. When served raw, if not chewed thoroughly, vegetables can cause polyps to form on the inner tract of the colon. If boiled or canned, the vitamins are diminished. Proper steaming of your vegetables leaves the vitamins and minerals intact, while also saving your tummy lots of trouble. It's delicious, too! Multiply this recipe by the number of adult servings you need...it's that easy! :) You can use any variety of vegetables in season, or not...even frozen vegetables. One cup [cooked weight] is one serving.

Provided by Pagan

Categories Vegetable

Time 25m

Yield 1 serving(s)

Number Of Ingredients 5

Healthy Steamed Vegetables image

Steps:

Set up your steamer inside your pot with 1 1/2" water in the bottom of the pot and heat over medium-high heat until water is boiling.
Deposit vegetables with a light salting and garlic to taste; season salt may be used, to taste.
Replace lid and steam until vegetables are tender, but not mushy. Fork will insert easily, but will not tear veggies apart, when done.
Remove to a bowl and serve as is.

Nutrition Facts : Calories 41.5, Fat 0.4, SaturatedFat 0.1, Sodium 30.4, Carbohydrate 9.1, Fiber 2.9, Sugar 5, Protein 2.3

Ingredients

1/3 cup broccoli
2 baby carrots, sliced into rounds
1/4 cup summer squash, sliced into rounds
1/4 cup zucchini, sliced into rounds
2 ounces red bell peppers, sliced in bite-sized lengths

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Steamed Winter Veggie Bowls Recipes

STEAMED WINTER VEGETABLES

Potatoes, parsnips, carrots, brussels sprouts and turnips star in this colorful side dish from Marilyn Leedom of Appleton, Wisconsin. A dash of horseradish and dill perk up this vegetable assortment that makes an appealing partner to any winter entree.

STEAMED WINTER VEGGIE BOWLS

Everything in this dinner (including the eggs!) cooks together in one steamer insert. It's the quick, fresh-tasting dinner we crave in the middle of winter when we can't stand the thought of another roasted vegetable. Leeks are the true stars, turning tender and sweet without losing their shape.

HEALTHY STEAMED VEGETABLES

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