Best 3 Moms Steamed Root Vegetables Recipes

Embark on a culinary journey to savor the wholesome goodness of steamed root vegetables, an exquisite dish featuring a symphony of earthy flavors and vibrant colors. From the vibrant hues of carrots to the deep purples of beets, each vegetable brings a unique charm to this delectable platter. Steaming, a gentle cooking method, preserves the natural flavors and nutrients, ensuring a healthy and satisfying meal. Discover a versatile dish that can be enjoyed as a delightful side or transformed into a hearty main course. With variations ranging from classic buttered vegetables to tantalizing honey-glazed parsnips, this article offers a collection of recipes that cater to diverse palates. Prepare to indulge in the goodness of steamed root vegetables, a dish that nourishes both body and soul.

Let's cook with our recipes!

STEAMED ROOT VEGETABLES WITH DILL BUTTER

Steamed Root Vegetables With Dill Butter image

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

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

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

MOM'S STEAMED ROOT VEGETABLES

MOM'S STEAMED ROOT VEGETABLES image

Categories Carrot

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 lbs. carrots, peeled and julienned
2 lbs. turnips, peeled and julienned
2 lbs. parsnips, peeled and julienned
4 T. butter, softened
4 T cider vinegar
4 T minced fresh dill

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.

ROASTED ROOT VEGETABLES

Roasted Root Vegetables image

Provided by Mark Bittman And Sam Sifton

Categories side dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 4

Ingredients

3 pounds assorted root vegetables: carrots, parsnips, celeriac, potatoes, turnips, etc.
1/4 cup olive oil
Salt and black pepper
Chopped rosemary, thyme or parsley, plus more for garnish

Steps:

Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 412 milligrams, Sugar 1 gram

Tips:

Choose fresh, firm vegetables. This will ensure that they steam evenly and have the best flavor.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Don't overcrowd the steamer basket. If the vegetables are too crowded, they will not steam properly.
Season the vegetables with salt and pepper before steaming. This will help to enhance their flavor.
Steam the vegetables until they are tender but still have a slight crunch. Overcooked vegetables will be mushy and bland.
Serve the steamed vegetables immediately. This will ensure that they are at their best flavor.

Conclusion:

Steamed root vegetables are a healthy and delicious side dish that can be enjoyed by people of all ages. They are easy to make and can be customized to your own liking. With a little planning, you can have a delicious and nutritious meal on the table in no time.