Steamed Veg
Ingredients:
1 head of broccoli
1 x 240g pack of green beans
2 carrots
Method (to cook in the microwave):
- Break the broccoli into florets (either by hand or using a knife), place in a colander or sieve and wash
- Wash the green beans and chop in half (or you can leave them whole, if you’d prefer)
- Peel and slice the carrots fairly thinly, so they’ll cook faster.
- Put the vegetables into a microwavable bowl with 1 tablespoon of water. Partially cover the bowl with a small plate and cook in the microwave for 5 minute, until the vegetables are slightly soft. If they need longer, keep cooking in the microwave in 1 minute intervals until ready.
- Remove from the microwave and serve
Method (to cook on the hob):
- Break the broccoli into florets (either by hand or using a knife), place in a colander or sieve and wash
- Wash the green beans and chop in half (or you can leave them whole, if you’d prefer)
- Peel and slice the carrots fairly thinly, so they’ll cook faster.
- Heat a large saucepan, over a high heat, and add 50-100ml of water.
- When the water starts to boil, lower to a medium heat, add the vegetables and cover
- Cook for 5 minutes. If the vegetables are not soft enough to eat, cook for a few minutes longer – checking every minute or two. Add a little more water, if needed.
- When ready, remove from the saucepan and serve
* Any leftover steamed vegetables can be kept in the fridge to eat for up to 2 days later.
* You can swap or add other vegetables like cauliflower, spinach, baby sweetcorn, peas or asparagus to this recipe
* If using larger frozen vegetables, such as broccoli, they’ll need to be almost fully defrosted before cooking
* This is a great side dish for lots of different main meals – Sunday roasts, lasagna, cottage pie, etc
* Steaming vegetables helps them keep most of their nutrients, compared to boiling
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