STEAMED VEGETABLE MEDLEY RECIPE RECIPES

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.

Steps:

• Toss vegetables together in a medium bowl.
• In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
• Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
• Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
• Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.