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Parmesan Steamed Vegetables Recipe
|Bias sliced carrots||1 Cup (16 tbs)|
|Cauliflower flowerets||2 Cup (32 tbs) (1/3 Medium Head)|
|Green pepper||1 Small, cut into rings|
|Ground nutmeg||1⁄8 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
|Snipped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 471 Calories from Fat 297
% Daily Value*
Total Fat 34 g52.1%
Saturated Fat 20.9 g104.5%
Trans Fat 0 g
Cholesterol 90.9 mg
Sodium 621.2 mg25.9%
Total Carbohydrates 29 g9.6%
Dietary Fiber 10.5 g41.9%
Sugars 13.3 g
Protein 18 g36.1%
Vitamin A 476.7% Vitamin C 301%
Calcium 45.6% Iron 15.2%
*Based on a 2000 Calorie diet
Sprinkle with salt, if desired.
Place basket over boiling water.
Cover and steam for 8 minutes.
Add cauliflower to carrots in basket; cover and steam 10 minutes more.
Halve any large pepper rings.
Add pepper rings to vegetables in basket; cover and steam for 3 to 5 minutes more or till all vegetables are tender.
Meanwhile, in small saucepan melt butter or margarine; stir in nutmeg.
Transfer vegetables to serving bowl; drizzle with melted butter mixture.
Sprinkle with the grated Parmesan cheese and snipped parsley