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Side Dishes

Steamed Vegetables

Let's discover the recipe for Steamed Vegetables, a quick and easy way to prepare steamed broccoli, carrots, and cauliflower. A light, healthy, and colorful side dish ready in just a few minutes.
Recipe Steamed Vegetables
  • Difficulty Medium
  • Preparation 20 minutes
  • Cooking 15 minutes
  • Servings for 4

Steamed Vegetables are a great classic of healthy cuisine, loved for their simplicity and health benefits. The Steamed Vegetables recipe best preserves the nutritional properties of vegetables, keeping vitamins, minerals, and fiber intact, which are often lost with other cooking methods. Moreover, steam cooking enhances the natural colors of the ingredients, giving the dish a vibrant and inviting appearance.

In this Steamed Vegetables Recipe, the main ingredients will be carrots, broccoli, and cauliflower, a perfect combination of flavors and textures. Carrots, sweet and crunchy, provide beta-carotene and vitamin A, ideal for skin and eye health. Broccoli is an excellent source of vitamin C, antioxidants, and fiber, while cauliflower, with its delicate texture, enriches the dish with vitamin K and folate.

However, the beauty of steam cooking lies in its flexibility: you can use a wide range of vegetables, depending on personal taste or seasonality. Zucchini, asparagus, green beans, new potatoes, bell peppers, and spinach are just some of the perfect alternatives for this technique. Even less common vegetables, such as Jerusalem artichokes (found in specialty grocery stores or farmers’ markets, can be substituted with regular artichokes) or turnips, can be transformed into a delicious variation to surprise your palate.

Whether as a light side dish or a main course to be enriched with light dressings or sauces, steamed vegetables represent a versatile base for a healthy and balanced diet. Let’s discover together how to prepare this simple yet flavorful recipe, perfect for any occasion!

Ingredients for 4

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Method

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  1. To prepare steamed vegetables, start by thoroughly washing broccoli, cauliflower, and carrots under running water. Divide the broccoli and cauliflower into florets of similar size. Peel the carrots and cut them into rounds about 5 mm (approximately 1/4 inch) thick.
  2. Fill a pot with about 2-3 cm (about 1 inch) of water, place the steaming basket inside the pot, making sure it doesn’t touch the water, add the vegetables, cover with a lid and bring to a boil.
  3. Cook for 10-15 minutes, checking the doneness by piercing with a fork: the vegetables should be tender but still crisp.
  4. Once cooked, transfer the vegetables to a bowl and season with extra virgin olive oil, salt, and pepper to taste.
  5. Gently toss to evenly distribute the seasoning, and your Steamed Vegetables are ready to be served and enjoyed. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can customize this recipe using other seasonal vegetables like zucchini, green beans, or fennel. For a heartier version, you can add diced potatoes, keeping in mind they will require a slightly longer cooking time. If you prefer a more intense flavor, you can infuse the cooking water with bay leaves or whole peppercorns.

Tips

To enhance the flavor, you can add freshly chopped herbs like parsley or basil to the seasoning. Another tasty variation is to sprinkle grated Parmigiano-Reggiano cheese over the vegetables before serving. For a touch of acidity, you can add a few drops of balsamic vinegar or apple cider vinegar.

Storage

You can store the steamed vegetables in an airtight container in the refrigerator for 1-2 days. For the best texture and taste, we recommend consuming them within 24 hours.

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