Sunday, May 31, 2009

Steamed Broccoli with Carrots and Parsnips

Simple simple steamed veggies. Enjoy as a side dish or splash with balsamic vinegar and stir into some fluffy white rice.

Serves 2
20 minutes
- medium pot
- veggie steamer 'basket'
- lid or some Aluminum foil to use as a lid
Quick and simple

1 large head of broccoli
2 large carrots
2 large parsnips
dash of salt and pepper
splash of balsamic vinegar

1. Wash and cut broccoli into large-ish bite size pieces; leave some of the stem on if you can. Peel and julienne both the carrots and parsnips (cut root 'sideways' into ovals about 1/4 inch thick, then slice each oval into 2 or 3 long pieces) .
2. Place steamer 'basket' into the pot. Fill pot with water until it barely brushes up against the bottom holes of the steamer. Add in broccoli florets and carrots. Cover the pot with a lid (or a piece of foil). Bring to a rolling boil over high heat. Steam for 3 minutes.
3. Carefully uncover the pot (watch out for hot steam) and throw in the parsnips. Replace the lid and steam for another 2 to 3 minutes. Check on the broccoli at the 3 minute mark. If it's still too tough, then let it go a minute more-- however, don't let the veggies go mushy. If you boil away all of the water, add in some more.
4. Remove veggies from heat once crisp-tender. Season with salt and pepper and a splash of balsamic vinegar.

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