HOW TO STEAM VEGETABLES WITHOUT STEAMER RECIPES
STEAMED VEGETABLES WITH GARLIC BUTTER | LIFE TASTES GOOD
Fresh STEAMED VEGETABLES drizzled in a garlic butter sauce is a deliciously easy side dish perfect for any night of the week! These steamed veggies fit right in on your holiday table too, AND I even make this steamed veggies recipe just for snacking!
Provided by Life Tastes Good
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Number Of Ingredients 7
Steps:
- Add about 2 inches of water in a saucepan. Set the pan over medium heat to bring it to a simmer.
- While the water is heating up, Wash the vegetables as needed. Remove stems from the broccoli so you only have the florets. Chop florets so they aren't too large and place the florets into the steamer basket. Add 1 cup of baby carrots and 1 cup of sugar snap peas.
- Place the steamer basket over the saucepan and cover.
- Steam the vegetables for about 8 minutes or until done to your liking. When done to your liking, remove the vegetables to a serving bowl and set aside while you make the garlic butter.
- Pour out the water in the saucepan and place the saucepan over mid-low heat. Melt 4 tablespoons butter and saute 1 tablespoon freshly minced garlic until fragrant. About a minute. Add about a 1/2 teaspoon of salt and a 1/4 teaspoon of pepper and stir to combine. Give it a taste and adjust the seasoning as needed. Drizzle the garlic butter over the vegetables and enjoy!
Nutrition Facts : Calories 136.02, FatContent 11.70, SaturatedFatContent 7.21, CarbohydrateContent 6.82, FiberContent 2.41, SugarContent 3.06, ProteinContent 2.02, SodiumContent 176.59, CholesterolContent 30.52
INSTANT VEGETABLE MEDLEY – INSTANT POT RECIPES
Steamed vegetables are one of the easiest and healthiest things you can make in the Instant Pot, and I like to boost their flavor by sautéing them in garlic and olive oil just before serving. Adding a touch of healthy fat to this side dish helps the body absorb their important fat-soluble vitamins, like vitamins A, D, E, and K. Vegetables can overcook if you don’t quickly release the pressure, so stay close to your Instant Pot or you may wind up with mushy vegetables.
Provided by The Fresh and Healthy Instant Pot Cookbook by Megan Gilmore
Prep Time 5 minutes
Cook Time 2 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pour 1 cup water into the Instant Pot and arrange a steamer basket on the bottom. Place the vegetables in the steamer basket, making sure the vegetables aren’t touching the water. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 0 minutes.
- When the pot beeps and the screen reads L0:00, immediately move the steam release valve to Venting to quickly release the steam pressure. When the floating valve drops, remove the lid and press Cancel to stop the cooking cycle. The vegetables should be tender, but with some tooth to them. Use oven mitts to remove the steamer basket full of vegetables, drain the water from the pot, then dry the pot and return it to the Instant Pot housing.
- Press Sauté and add the olive oil to the Instant Pot. Once the oil is hot but not smoking, add in the garlic and stir briefly, just until fragrant, about 30 seconds. Add the steamed vegetables to the pot and stir well to coat them in the garlic-infused olive oil, about 30 seconds more.
- Season generously with salt and pepper, then serve warm with parsley on top. Store leftover vegetables in an airtight container in the fridge for 1 week. They make for great toppings in a salad or grain bowl.
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INSTANT VEGETABLE MEDLEY – INSTANT POT RECIPES
Steamed vegetables are one of the easiest and healthiest things you can make in the Instant Pot, and I like to boost their flavor by sautéing them in garlic and olive oil just before serving. Adding a touch of healthy fat to this side dish helps the body absorb their important fat-soluble vitamins, like vitamins A, D, E, and K. Vegetables can overcook if you don’t quickly release the pressure, so stay close to your Instant Pot or you may wind up with mushy vegetables.
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- Season generously with salt and pepper, then serve warm with parsley on top. Store leftover vegetables in an airtight container in the fridge for 1 week. They make for great toppings in a salad or grain bowl.
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