VEGGIE STEAM POT
Fresh steamed baby carrots, green cabbage, green beans, broccoli buds, asparagus. This is a snack for me throughout the day – a few days. No seasoning, no oil, just plain veggies. It satisfies my hunger, it’s not addicting and I feel like I’m doing something healthy for myself. It’s not a fat-packer either!
Makes a lot
1 lb. baby carrots, washed
approx. 2 lbs. green cabbage, cut in half, cored, limp leaves removed, then cut into lg. chunks
1 lb. fresh green beans, wash and cut ends off
approx. 1 lb. fresh broccoli buds with a little bit of stalk, washed and separated into large pieces
approx. 1-1/2 lbs. fresh asparagus, remove bottom 3rd of stalks by bending and allowing to break at its weakest point, then wash
4 c. water
Place all veggies, except asparagus, into extra-large soup pot.
Add water, bring to boil, cover and cook 10 minutes.
Add asparagus, cover and cook about 5 minutes. Turn heat off. Let set about 5 minutes.
Transfer to large baking sheet(s) to separate into approx. one layer as the veggies cool so they don’t continue to cook on top of each other..
That’s it. When cool transfer to covered containers.
This is a snack for me throughout the day. No seasoning, no oil, just plain veggies.
Notes: If your soup pot is too small, cut the recipe in half.
I prefer my veggies cooked longer than till tender-crisp. They’re more flavorful plus require less chewing. I reserve the tender crisp style for when sauteing, or when I need the bright green aspect for a particular dish.
FAT-FREE CHEF™ 