Steamed Vegetables with Sage
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This recipe makes 8 servings
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 |
- Portion size: 6 to 8
Healthful and equally delicious served hot or at room temperature, this dairy-free dish is colourful and fresh-tasting.
Ingredients
- 4 4carrotcarrots, peeled and cut into 1/2-inch (1 cm) chunks
- 2 cups 2cupscauliflower floretcauliflower florets
- 2 cups 2cupsbroccoli floretbroccoli florets
- 2 cups 2cupssugar snap peasugar snap peas, trimmed
- 2 tbsp 2tbspextra-virgin olive oil
- 2 tsp 2tspminced fresh sage
- 2 tsp 2tspwhite balsamic vinegar or wine vinegar
- 1/2 tsp 1/2tspgrated lemon rind
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
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
