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Two-Step Steamed Vegetables with Sage Drizzle

By The Canadian Living Test Kitchen

Tested till perfect

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Two-Step Steamed Vegetables with Sage Drizzle

This recipe makes 6 servings

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Nutritional Info

Per each of 6 servings: about -
cal 109
pro 4 g
total fat 5 g
sat. fat 1 g
carb 14 g
fibre 5 g
chol 0 mg
sodium 141 mg
% RDI: -
calcium 4
iron 11
vit A 125
vit C 75
folate 27

Ingredients

Preparation

Pour enough water into Dutch oven to come 1 inch (2.5 cm) up side. Place steamer basket in pot, making sure basket sits above water; cover and bring to boil.

Peel and cut carrots into 1/2-inch (1 cm) thick chunks. Place in steamer basket; cover and steam for 8 minutes.

Add cauliflower, brussels sprouts and sugar snap peas to basket; steam, covered, until tender-crisp, about 5 minutes. Transfer to warmed platter.

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

Additional information :

Tip: You can use broccoli instead of cauliflower and green beans instead of peas.

Source : Canadian Living Magazine: January 2006

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