Steamed Vegetables

By | September 29, 2014
Steamed Vegetables
Yields 1
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 cup raw vegetables (per person)
Instructions
  1. Wash vegetables. Trim and cut into same sized pieces.
  2. Put all cut vegetables in a medium to large saucepan with a tight fitting lid.
  3. Add about 1/2 to 1 inch of water to the bottom of the pan.
  4. Bring the water to a boil. Reduce heat to low and cover. Simmer until tender. Check to make sure the pan does not boil dry. See below for approximate cooking times.
  5. Drain excess water, add seasonings and serve.
5-10 Minutes
  1. Asparagus (SEASONING Per 4 Cups of Veggies) - Add 1 teaspoon of olive oil or butter.
  2. Broccoli (SEASONING Per 4 Cups of Veggies) - Sprinkle with favorite herbs and spices.
  3. Cauliflower
  4. Brussel Sprouts
  5. Cabbage
  6. Green Beans
  7. Celery
  8. Zuchini
10-20 Minutes
  1. Potatoes (SEASONING Per 4 Cups of Veggies) - Add 1 teaspoon of olive oil or butter.
  2. Sweey Potatoes
  3. Yams
  4. Carrots (SEASONING Per 4 Cups of Veggies) - Sprinkle with favorite herbs and spices.
30-40 Minutes
  1. Beets (SEASONING Per 4 Cups of Veggies) - Add 1 teaspoon of olive oil or butter.
Adapted from WSU Food $ense
Adapted from WSU Food $ense
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