Steamed Vegetables with Sage

Tested Till Perfect

Healthful and equally delicious served hot or at room temperature, this dairy-free dish is colourful and fresh-tasting.

Servings: 6 to 8

Ingredients:

Nutritional Info
Per each of 8 servings: about -
cal 67
pro 2 g
total fat 4 g
sat. fat 1 g
carb 7 g
fibre 3 g
chol 0 mg
sodium 94 mg
% RDI: -
calcium 3%
iron 6%
vit A 44%
vit C 45%
folate 16%
    4 carrots (8 oz/250 g), peeled and cut into 1/2-inch (1 cm) chunks
    2 cups (500 mL) cauliflower florets
    2 cups (500 mL) broccoli florets
    2 cups (500 mL) sugar snap peas, trimmed
    2 tbsp (25 mL) extra-virgin olive oil
    2 tsp (10 mL) minced fresh sage (or 1/2 tsp/2 mL dried)
    2 tsp (10 mL) white balsamic vinegar or wine vinegar
    1/2 tsp (2 mL) grated lemon rind
    1/4 tsp (1 mL) each salt and pepper

Preparation:

In steamer or Dutch oven with 1 inch (2.5 cm) deep water, cover and steam carrots for 8 minutes.

Add cauliflower, broccoli and peas to basket; steam, covered, until tender-crisp, about 5 minutes.

Meanwhile, in small microwaveable bowl, whisk together oil, sage, vinegar, lemon rind, salt and pepper; microwave at high for 30 seconds or until warm. Serve over vegetables.

Source

Canadian Living Magazine: December 2007





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