Difference between revisions of "Quick and Simple Roots"
RealRecipes (talk | contribs) m (Text replace - "Category:Vegan Side Dish Recipes" to "Category:Vegan recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes") |
||
| Line 17: | Line 17: | ||
# 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]] | ||
Revision as of 15:20, 9 May 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
Directions
- 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.
