Steaming is a healthy and quick method to cook your veggies. Just about any vegetable can be burned. Some root vegetables, such as beets or squash, will take longer to cook than broccoli or zucchini. Steaming vegetables is one of the best ways to retain more essential nutrients during cooking. It is also lower in calories and fat content than roasting or sautéing, as you don't need to add oil or butter to cook them.
Steamed Vegetables don't need to be tasteless or boring. Here vegetables are cooked over water using a bamboo steamer, then tossed with fresh thyme, parsley, smoked paprika, cumin, cayenne pepper, a squeeze of lemon juice to brighten everything, and finished with Maldon sea salt to add some crunch and flavor to your vegetables. Another great way to liven up steamed vegetables is by tossing them with balsamic or apple cider vinegar.
Steamed vegetables benefit everyone, especially those with diabetes, leaky gut syndrome, or Crohn's disease, who have difficulty digesting or metabolizing some foods.
Which vegetables are good for steaming?
How long do you steam veggies for?
Is steaming better than boiling vegetables?
How do you steam vegetables without a steamer?
Ingredients
- 1 medium Carrot, peeled and sliced
- 1 small head Cauliflower, cut into florets
- 1 crown Broccoli, cut into florets
- 1 bunch Asparagus, ends trimmed and cut into 2 inch pieces
- 1 small Bell Pepper, seeds removed and sliced julienne
- 1 teaspoon Fresh Thyme, chopped
- 1 tablespoon Fresh Parsley, chopped
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Cayenne Pepper
- 1/2 Lemon, juiced
- 1/2 teaspoon Maldon Sea Salt
Instructions
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