Crossroad Farm's Steamed Vegetables

Course : Vegetables
Serves: 4
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4 cups water
8 ounces new red-skinned potatoes -- - scrubbed
1 large cauliflower rinsed florets and stem separated
1 large fresh garlic head -- - cloves separated and minced
1 cup fresh fava beans or
6 medium radish-size turnips w/greens
2 medium green zucchini -- in 1 inch rounds
2 medium yellow zucchini -- - cut in 1 inch rounds
1/2 cup mixed fresh herb leaves -- loosely packed
6 tablespoons olive oil

Preparation / Directions:

*Combine 2 or 3 of the following herbs: basil, thyme, marjoram, oregano and tarragon. Note: If turnips are larger than radish size, cut them in half or quarter them. Bring water to a boil in the bottom of a vegetable steamer over high heat. Place the potatoes in the steamer basket, cover, and cook until they begin to soften, about 10 minutes. Add the cauliflower stems, garlic cloves and fava beans; cover and steam until the stems begin to soften, about 5 minutes. Add cauliflower florets and steam until they begin to soften, about 5 minutes. Then add zucchini, and the turnips if you are using them. Cover; steam until zucchini has softened and begun to turn translucent, about 8 minutes. While vegetables are steaming, coarsely chop the herbs, then whisk them together with the olive oil in a large serving bowl. Transfer the steamed vegetables to the bowl, toss gently and serve immediately. Steaming time for vegetables: Potatoes - 15 minutes. Cauliflower florets - - 8 minutes. Cauliflower stems - 12 to 18 minutes. Fava beans - 12 to 18 minutes. Small turnips - 8 to 10 minutes. Yellow squash - 8 to 10 minutes. Zucchini - 8 to 10 minutes.

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