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Platter of Steamed Baby Vegetables

Chef.at.Home's picture
Ingredients
  Young carrots 12 Small, scrubbed (with tops)
  Zucchini 12 Small (about 1 inch in diameter)
  Baby turnips 12 , scrubbed (with tops)
  Shelled young broad beans 12 Ounce
  Green beans 12 Ounce, cut into 2 inch lengths
  Melted unsalted butter 2 Tablespoon (for serving)
Directions

Trim the carrots down to small neat shapes, leaving the tops intact.
Cut and trim the zucchini until they resemble torpedoes, leaving the skin on.
Trim the turnips, leaving the tops on.
Place the carrots in the top part of a steamer and place over boiling water.
Cover and cook for 1 minute.
Add the turnips and broad beans and cook for 30 seconds.
Add the green beans and cook for 1 1/2 minutes.
Add the zucchini and cook for a final 2 minutes.
Squeeze the broad beans gently between the thumb and first finger so that the tender centers pop out.
Arrange the vegetables on a large plate or 6 small ones.
Serve accompanied by melted butter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Snack
Method: 
Melted
Ingredient: 
Vegetable
Interest: 
Healthy

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1550 Calories from Fat 268

% Daily Value*

Total Fat 31 g47.3%

Saturated Fat 16.5 g82.3%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 2874.3 mg119.8%

Total Carbohydrates 288 g96%

Dietary Fiber 88.5 g354%

Sugars 122.7 g

Protein 66 g132.3%

Vitamin A 2091.6% Vitamin C 1081.5%

Calcium 102.3% Iron 96%

*Based on a 2000 Calorie diet

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Platter Of Steamed Baby Vegetables Recipe