Steamed Vegetable Medley Recipe
Ingredients
| 2 yams, cut into 1/2 inch (1.5 cm) slices | ||
| Thyme | 2 Tablespoon | |
| Ground pepper | 1/4 Teaspoon | |
| 2 tomatoes, halved and cored | ||
| Spinach | 6 Ounce, trimmed | |
| Parmesan cheese | 4 Tablespoon, grated | |
Directions
Put a small amount of water in your steamer pot and bring to a boil.
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, voila—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.
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, voila—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.
Chef
