Steamed Veggies

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Plain and simple steamed vegetables are regular fare on our table.  I’ve spent a lifetime eating and cooking vegetables disguised as something they are not or so heavily flavored with herbs and spices that their original tastes are masked completely.  We now celebrate the unique favor and texture of the simple food.  Salt and pepper is optional.

I rarely boil vegetables unless they will end up as a puree for a soup or a sauce.   Nearly every main meal involves steaming vegetables on the stove in a steamer.  Sometimes, cooking vegetables is a two-part process of steaming first and then finishing in the oven or on a hot griddle.

Roots

Carrots

Potatoes

Celeraic

Turnip

Parsnip

Brussels sprouts

Beans

Corn

Peppers

Squash

Hard squash

Summer squashes

Celery

Bok choi

Cabbage

 

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