Steamed Vegetables with Sage
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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% |
Suggested Recipes
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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.
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.
Tags:
Source
Canadian Living Magazine: December 2007
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