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Vegetables
(More vegetable recipes)

Steamed Vegetables
Ingredients
1
 Onion
8
 Baby carrots, or 2 average sized carrots, sliced
2
 Stalks celery
450 gr. (1 pound)
 Green beans
450 gr. (1 pound)
 Asparagus
2 - 3
 Bay leaves
2 - 3
 Mustard leaves
1Tsp.
 Extra virgin olive oil (EVOO )
Preparation
•
 Pour water in a pressure cooker with a steaming rack or container inside. Make sure that water is below the the bottom of the steaming container.
•
 Add bay, mustard leaves and EVOO.
•
 Insert pierced container and add onion, carrots and celery, green beans, and asparagus in this order.
•
 Seal, bring to boil and turn off as soon as the steam starts hissing.
Steaming Vegetables - Step 1: image 1 of 4
Steaming Vegetables - Step 2: image 2 of 4
Steaming Vegetables - Step 3: image 3 of 4
Steaming Vegetables - Step 4: image 4 of 4
Click on the images above to see larger pictures
Comments
•
 The ingredients above are just an example. You may steam any kind of vegetables, being careful to place the ones that need more time to cook on the bottom. Should you steam potatoes, make sure to cut them in pieces of about 1" square, or slice into thin rounds, and place them at the bottom, to make sure they cook evenly and in the same time as the other vegetables.
•
 Steamed vegetables last about one week in the refrigerator and may be used in many ways, such as in salads, served as side dish, seasoned with fennel seeds and balsamic vinegar, dipped olive oil or sauce, to mention but a few examples
•
 Keep the liquid, as it is an excellent, freshly made vegetarian broth, excellent as a base for minestrone, vegetable soup, or to thin sauces instead of water or canned stock.
Wine and Beverage Pairing
•
 Crispy, aromatic white wines or young reds, such as Soave Classico DOC, Vermentino, or frothy Lambrusco.


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