Steamed Fresh Vegetables Recipe
Ingredients
| Carrots | 2 Medium, peeled | |
| Parsnips | 2 Medium, peeled | |
| 1 Stalk broccoli, cut in florets | ||
| Mushrooms | 8 | |
| Soft margarine | 1 Tablespoon | |
| Ground pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Steam carrots and parsnips for 3 to 5 minutes or until tender-crisp.
Add broccoli and mushrooms; steam for 3 minutes or until broccoli is bright green.
Transfer to warm serving dish and add margarine.
Sprinkle lightly with salt and pepper to taste; toss to mix.
Microwave Method: In microwave-safe dish, combine carrots, parsnips, broccoli and mushrooms.
Add 1 tbsp/15 ml water.
Dot with margarine; sprinkle with pepper to taste.
Cover with lid or vented plastic wrap; microwave at high power for 6 minutes or until vegetables are tender; rotate dish once or twice during cooking.
Add salt to taste.
Add broccoli and mushrooms; steam for 3 minutes or until broccoli is bright green.
Transfer to warm serving dish and add margarine.
Sprinkle lightly with salt and pepper to taste; toss to mix.
Microwave Method: In microwave-safe dish, combine carrots, parsnips, broccoli and mushrooms.
Add 1 tbsp/15 ml water.
Dot with margarine; sprinkle with pepper to taste.
Cover with lid or vented plastic wrap; microwave at high power for 6 minutes or until vegetables are tender; rotate dish once or twice during cooking.
Add salt to taste.
Chef
