Best 2 Steamed Winter Veggie Bowls Recipes
**Steamed Winter Veggie Bowls: A Symphony of Flavors and Nutrients**
As the winter season paints the world with its frosty charm, it's time to embrace the culinary treasures that this time of year has to offer. Our collection of steamed winter veggie bowls is a vibrant celebration of the season's bounty, offering a symphony of flavors and nutrients that will nourish your body and soul. From the earthy sweetness of roasted butternut squash to the delicate crunch of broccoli florets, each recipe in this article is a testament to the versatility and deliciousness of winter vegetables. Whether you're a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, these steamed veggie bowls are sure to become a staple in your weekly menu. So, gather your ingredients, fire up your steamer, and let's embark on a culinary journey that will warm your senses and leave you feeling revitalized.
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
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
MEAL PREP STEAMED VEGETABLES
When it comes to prepping for the week ahead, we love cooking off lots of veggies so we can reach for them instead of something less healthy in the scramble of making a weeknight meal. Blanching a vegetable in boiling water and then plunging it in an ice bath is great when you're making just one kind. But for a large-scale production, our go-to method is steaming. You can use the same water for multiple batches, steaming one vegetable after the next. The result: a rainbow of perfectly cooked vegetables at the ready for grain bowls, pastas, salads, frittatas and more.
Provided by Food Network Kitchen
Time 1h15m
Yield about 2 cups of each vegetable
Number Of Ingredients 7
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.
Tips:
- Prep your veggies in advance: Cut and clean your vegetables before you start cooking to save time.
- Use a steamer basket: This is the best way to get evenly steamed vegetables. If you don't have a steamer basket, you can use a colander set over a pot of boiling water.
- Add some flavor to your veggies: You can add herbs, spices, or a drizzle of olive oil to your vegetables before steaming them.
- Don't overcook your vegetables: Steamed vegetables should be tender but still have a bit of a bite to them. Overcooked vegetables will be mushy and lose their nutrients.
- Serve your steamed vegetables immediately: They're best when they're hot and fresh.
Conclusion:
Steamed vegetables are a healthy and delicious way to enjoy your favorite winter produce. They're easy to make and can be served as a side dish, main course, or snack. With a little planning and preparation, you can have a delicious and nutritious meal on the table in no time. So next time you're looking for a healthy and easy meal, give steamed vegetables a try. Your taste buds will thank you!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
