STEAMED VEGETABLE SAUCES RECIPES

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STEAMED BROCCOLI WITH OLIVE OIL, GARLIC, AND LEMON RECIPE ...



Steamed Broccoli with Olive Oil, Garlic, and Lemon Recipe ... image

Steamed Broccoli with Olive Oil, Garlic, and Lemon

Provided by EPICURIOUS.COM

Yield Serves 2

Number Of Ingredients 4

1 small bunch broccoli (about 3/4 pound)
1 garlic clove
1 1/2 tablespoons olive oil
1 1/2 teaspoons fresh lemon juice

Steps:

  • Discard tough lower third of broccoli stem. Peel remaining stem and cut crosswise into 1/2-inch-thick slices. Cut broccoli into 2-inch florets. In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 4 to 5 minutes.
  • While broccoli is steaming, finely chop garlic and in a small skillet combine with oil, lemon juice, and salt and pepper to taste. Heat garlic mixture over moderate heat until garlic is fragrant. In a bowl toss broccoli with garlic mixture.

STEAMED CARROT PUDDING RECIPE: HOW TO MAKE IT



Steamed Carrot Pudding Recipe: How to Make It image

This recipe, passed down from my Canadian grandmother, has been in my family for at least three generations. It's been a favorite wintertime dessert for us and is always served for Easter and other holiday meals. —Ann Searcey, Kettering, Ohio

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 35 minutes

Prep Time 20 minutes

Cook Time 01 hours 15 minutes

Yield 8 servings.

Number Of Ingredients 22

1/2 cup butter, softened
1/2 cup sugar
2 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup shredded peeled carrots
1 cup shredded uncooked peeled potatoes
1 cup each raisins, chopped dates and nuts
VANILLA SAUCE:
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups cold water
1/4 cup butter, cubed
2-1/2 teaspoons vanilla extract
Dash ground nutmeg

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the dry ingredients and spices; gradually add to creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts. , Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a stockpot. Add 1 in. boiling water to stockpot; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean, replacing water as needed. Let stand for 5 minutes before unmolding., Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve sauce with warm pudding.

Nutrition Facts : Calories 570 calories, FatContent 28g fat (12g saturated fat), CholesterolContent 92mg cholesterol, SodiumContent 760mg sodium, CarbohydrateContent 75g carbohydrate (49g sugars, FiberContent 5g fiber), ProteinContent 9g protein.

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