Karl's favorite steamed veggie platter
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 99.7
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 101.0 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 8.9 g
- Protein: 7.1 g
View full nutritional breakdown of Karl's favorite steamed veggie platter calories by ingredient
Introduction
I asked DH what he wanted for his upcoming birthday dinner - this is it! We do mix and match the vegetables at times, but this is a pretty standard mix for us. I asked DH what he wanted for his upcoming birthday dinner - this is it! We do mix and match the vegetables at times, but this is a pretty standard mix for us.Number of Servings: 4
Ingredients
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.5 head raw cauliflower (large - 6-7" dia), halved
2 cups fresh Brussels sprouts
4 medium raw carrots, sliced 1/4 inch thick
1/2 lb fresh broccoli, cut in spears
1/2 lb fresh asparagus, woody ends snapped off
2 wedge yields lemon Juice,
black pepper, to taste (I used the grinder)
Directions
The hardest part of this recipe is the cooking order, to try to make them all come out done at the same time. Here is what I've found works best with this particular set of veggies:
If you don't have a "real" steamer (which I don't), put a large metal colander over a large pot with about 2 to 2.5 inches of water in it. Add the veggies in the following order, for the listed amount of time each.
1. Cauliflower - needs to steam for 12 to 15 minutes.
2. Add Brussels sprouts 3 to 4 minutes later, to steam for 7 to 11 minutes.
3. Add carrot slices a minute late, so they cook 6 to 8 minutes.
4. If your asparagus has thick stems, add it and the broccoli together a minute later, to steam for 5 to 6 minutes. If your asparagus has thin stems, wait a minute after adding the broccoli, so the asparagus cooks for three to four minutes.
Everything should be done at the same time. Sometimes my colander is too full, so I put the broccoli and asparagus in a separate steamer at the 5 minute mark.
Serve some of each to each plate, crack some fresh black pepper over and sprinkle with lemon juice, and that, my friends, is dinner! These amounts of veggies (usually) easily make four servings, but you can adjust amounts as you like, of course!
Number of Servings: 4
Recipe submitted by SparkPeople user LEAKAY59.
If you don't have a "real" steamer (which I don't), put a large metal colander over a large pot with about 2 to 2.5 inches of water in it. Add the veggies in the following order, for the listed amount of time each.
1. Cauliflower - needs to steam for 12 to 15 minutes.
2. Add Brussels sprouts 3 to 4 minutes later, to steam for 7 to 11 minutes.
3. Add carrot slices a minute late, so they cook 6 to 8 minutes.
4. If your asparagus has thick stems, add it and the broccoli together a minute later, to steam for 5 to 6 minutes. If your asparagus has thin stems, wait a minute after adding the broccoli, so the asparagus cooks for three to four minutes.
Everything should be done at the same time. Sometimes my colander is too full, so I put the broccoli and asparagus in a separate steamer at the 5 minute mark.
Serve some of each to each plate, crack some fresh black pepper over and sprinkle with lemon juice, and that, my friends, is dinner! These amounts of veggies (usually) easily make four servings, but you can adjust amounts as you like, of course!
Number of Servings: 4
Recipe submitted by SparkPeople user LEAKAY59.
Member Ratings For This Recipe
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