Steamed Veg

Steamed veg is something so simple, yet when done correctly, something so homey and comforting which hits the spot like no other foods really could.

This recipe is quick, painless and can be made in bulk and kept in the fridge. Apart from all that, steaming has proven to be the healthiest form of cooking vegetables as well as many other foods. Other health benefits of steaming include the maintaining of the foods minerals and vitamins, the colour and the structure of the food is kept, and steaming also does not require any oil.

* I recommend adding onions to your variety of vegetables. When steamed they lose all sharpness and become sweet and tender and add a unique flavour to the dish.

 

Steamed Veggies

Serves 4

 

600g of veggies for steaming

broccoli, beetroot, sweet potatoes, cauliflower, green beans, sugar snaps, mange tout, pumpkin, carrots, cabbage, baby sweet corn, gem squash, pattypans, onions.. etc

2 Tbsp of olive oil

2 Tbsp of fresh herbs, chopped (basil, parsley, thyme, oreganum)

½ tsp of garlic, crushed

½ tsp of salt

(grated parmesan optional)

It is so important not to overcook the vegetables. Get your steamer ready. Place the harder veggies in the bottom layers and softest veggies on top. Steam until the veggies are still firm and crispy but cooked all the way through. When the veggies are ready their colour becomes very bright and a sharp knife will be able to just pierce through the veggies.

If cooking the veg in bulk or just ahead of time, slightly under cook the veg and while cooling, pop it into a closed container and let it rest. This makes sure that it is properly cooked without turning into a moosh or over cooking. If serving straight away toss it in the dressing and serve just like that or with your choice of protein.