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Steamed Vegetable Medley Recipe
|Yams||2 , cut into 1/2 inch slices|
|Fresh chopped thyme||30 Milliliter (2 Tablespoons)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Tomatoes||2 , halved and cored|
|Spinach||6 Ounce, well rinsed and stems trimmed (170 Gram)|
|Freshly grated parmesan cheese||60 Milliliter (4 Tablespoons)|
Calories 212 Calories from Fat 43
% Daily Value*
Total Fat 5 g7.5%
Saturated Fat 2.7 g13.6%
Trans Fat 0 g
Cholesterol 13.2 mg
Sodium 275.9 mg11.5%
Total Carbohydrates 34 g11.5%
Dietary Fiber 6.9 g27.6%
Sugars 2.4 g
Protein 10 g19%
Vitamin A 101.2% Vitamin C 81.6%
Calcium 26.3% Iron 18.8%
*Based on a 2000 Calorie diet
Put the yams on a steamer tray, sprinkle with a bit of the thyme and pepper, put the tray in the steamer pot, cover, glance at your watch and start steaming.
After 16 minutes, put the tomatoes in another steamer tray, sprinkle with thyme and pepper, stack on top of the yams, cover and continue steaming for 3 minutes.
Now put the spinach in a third steamer tray, sprinkle with thyme and pepper, stack on top of the tomatoes, cover and steam 3 more minutes.
At 22 minutes total, voilaâ€”perfectly steamed vegetables ready for your meal.
To Serve: Arrange the vegetables on a serving platter: bright orange yams, scarlet tomatoes and deep green spinach.
Sprinkle with the remaining thyme and pepper and the Parmesan cheese.