Difference between revisions of "Quick and Simple Roots"
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* ⅛ tsp [[black pepper]] | * ⅛ tsp [[black pepper]] | ||
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# Place in steamer basket over boiling water and steam for 15 minutes, lifting cover periodically during steaming to release steam and acids that can contribute to bitterness. | # Place in steamer basket over boiling water and steam for 15 minutes, lifting cover periodically during steaming to release steam and acids that can contribute to bitterness. | ||
# Check for desired tenderness at 15 minutes; cook longer if softer texture is desired. | # Check for desired tenderness at 15 minutes; cook longer if softer texture is desired. | ||
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# Serve immediately or leave partially covered to conserve heat until ready to serve. | # Serve immediately or leave partially covered to conserve heat until ready to serve. | ||
| − | [[Category:Vegan | + | [[Category:Vegan Recipes]] |
[[Category:Parsnip Recipes]] | [[Category:Parsnip Recipes]] | ||
[[Category:Rutabaga Recipes]] | [[Category:Rutabaga Recipes]] | ||
[[Category:Carrot Recipes]] | [[Category:Carrot Recipes]] | ||
Latest revision as of 17:13, 29 June 2012
Description
Vegetable of the Month: Root Vegetables by the US Centers for Disease Control & Prevention, public domain government resource—original source of article
- Serves: 4
Ingredients
- 2 medium parsnips or rutabagas, peeled and cut in ¾" x ¼" strips
- 2 medium carrots, peeled and cut in ¾’ x ¼" strips
- 1 tsp olive oil
- ⅛ tsp salt
- ⅛ tsp black pepper
Procedures
- Place in steamer basket over boiling water and steam for 15 minutes, lifting cover periodically during steaming to release steam and acids that can contribute to bitterness.
- Check for desired tenderness at 15 minutes; cook longer if softer texture is desired.
- Remove from steamer basket, empty water from pan, return parsnips and carrots to pan and season lightly with olive oil, salt and fresh ground pepper.
- Shake or stir gently to coat with seasonings.
- Serve immediately or leave partially covered to conserve heat until ready to serve.
