VEGGIE STEAMER BASKET RECIPES

Steps:

• Cut the vegetables into evenly sized pieces.  Bring 1 inch of water to a simmer in a large stock pot over medium-high heat, then reduce the heat to low.   Place a steamer basket over the simmering water. Add the vegetables to the basket in an even layer. Cover and cook for the amount of time required for each vegetable (see list above). Test the vegetables for doneness by inserting the tip of a paring knife into 2 or 3 pieces. If it slides in easily with little resistance, it's cooked through. Remove the pot from the heat and uncover, tilting the lid away from you (to avoid the steam).    Carefully remove the steamer basket (wrapping a towel around the handle if it is too hot to touch). Transfer the vegetables to a plate or bowl and season with kosher salt and olive oil or butter, if desired.  

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!