Recipes for steaming vegetables
How to steam vegetables. Proven recipes with step-by-step photos. Calorie content and cooking time are indicated. Potatoes as a side dish, cabbage, pumpkin and other recipes.
How to steam vegetables. Proven recipes with step-by-step photos. Calorie content and cooking time are indicated. Potatoes as a side dish, cabbage, pumpkin and other recipes.
Broccoli soufflé is usually prepared as a healthy breakfast for the whole family. It is very soft and airy. If desired, you can add meat ingredients to it - chicken, turkey, etc. But we really like this soufflé even without meat.
You can serve it with other fresh vegetables or sauce that is acceptable for your diet. If you are not on a diet, eat soufflé with sour cream, for example. But it will also be delicious without additives and add-ons.
Ingredients:
Broccoli – 200 g
Spinach – 50 g
Chicken egg – 2 pcs.
Parmesan – 20 g
Salt - to taste
Black pepper - ground to taste
Vegetable oil – 10 ml
Prepare the necessary ingredients for a tender steamed broccoli soufflé. If possible, it is better to use fresh cabbage. Spinach can be used either fresh or frozen.
Before using, be sure to rinse the eggs with running water and dry them with a paper towel. If necessary, use a kitchen sponge to thoroughly remove all dirt.
Parmesan can be replaced with the following types of cheese: Gruyère, Grano Padano, Emmental, Rokiškis, Džiugas, Swiss. Provided that these cheeses are included in the list of permitted foods in your diet.
Take prepared chicken eggs and carefully separate the yolks from the whites. This can be done with a special device or in another way convenient for you.
If the cabbage is fresh, rinse well and separate into inflorescences. I have it already washed and disassembled.
Boil about a liter of water in a saucepan. Salt it a little. Drop the broccoli florets. Boil. Cook for 2-3 minutes over moderate heat. Place on a sieve and rinse well with cold water to stop the thermal process. Cut the broccoli into small pieces and place in a deep bowl or blender. Rinse the spinach well under running water, checking each leaf for dirt. Shake several times to remove excess liquid. Add egg yolks to broccoli and spinach. Season to taste with salt and ground black pepper. Take a mixer and beat the future broccoli soufflé for 2-3 minutes at medium speed to make the cabbage mass more airy. Grind Parmesan on a medium grater. Add cheese shavings to the rest of the ingredients. Stir in gently with a spatula. Pour the chicken protein into a clean deep bowl. Beat with a mixer until a fluffy, stable light foam forms. It took me about 3-4 minutes at medium speed with a mixer power of 500 watts.
How to check if egg whites are well beaten? Turn the bowl of whipped egg whites over. If the whites stay in place and don't move, the whites are well beaten. Add the beaten egg whites to the cabbage mixture. Carefully, so as not to disturb the airiness of the proteins, fold them into the cabbage mixture. If small protein lumps remain, it's okay. Grease small heat-resistant portion molds, I used ramekins, with vegetable oil. Distribute the cabbage mixture almost to the top of the molds. Tap each mold a little on the table so that the mixture settles and there are no air voids. Place the broccoli soufflé ramekins into a steamer. And run it for 20 minutes.
After the specified time, turn off the steamer and leave the soufflé molds for another 10 minutes. The steaming time in each steamer is individual and may differ from that indicated in the recipe. Refer to the instructions for your equipment.
You can make broccoli soufflé in the oven. To do this, place the molds in a deep mold and add hot water until approximately half of the molds are filled. Preheat the oven to 200 degrees and cook for 25-30 minutes.
A light but satisfying dish - manti with steamed pumpkin - aromatic and low-fat. We highly recommend trying them, even if your family doesn’t like pumpkin. These manti taste amazing. And the cost price is very pleasing. By the way, this dish is now on the menu of many restaurants, and it is popular.
Serve manti with sour cream or a piece of butter. With black pepper or without any additions at all.
Ingredients:
Wheat flour – 450 g
Water – 120 ml
Chicken egg – 1 pc.
Pumpkin – 350 g
Onion – 100 g
Vegetable oil – 30 ml
Salt – 1 tsp.
Black pepper – 1 tsp.
Prepare all ingredients for steamed manti with pumpkin.
It is better to take pumpkin that is fleshy, but not too sweet. For convenience, it can be peeled from skin and seeds in advance, and cut into large pieces.
Prepare the dough for manti with steamed pumpkin.
Pour flour into a deep bowl, make a well in it and add a pinch of salt, water and egg.
If necessary, pre-sieve the flour to prevent foreign industrial impurities and lumps from getting into the dough.
Knead elastic dough. It should not stick to your hands, it should be quite dense, but remain elastic.
Place the finished dough in a plastic bag and leave on the table for half an hour. During this time, the dough will become softer and more pliable for further use.
While the dough is resting, you can prepare the pumpkin filling. Peel the onion, rinse and finely chop. Pour vegetable oil into the frying pan and place it over medium heat. Once the oil is hot, add the prepared onion to the pan and fry until translucent over medium heat. Remember to stir the onion periodically to prevent it from burning. Turn off the heat and work on the pumpkin. Cut the pumpkin into small cubes. Of course, it would be much more convenient and faster to grate the pumpkin on a coarse grater, but slicing the pumpkin allows it to remain juicy and not lose its shape after preparing the manti. Pour the chopped pumpkin into a deep bowl. Add fried onion, salt, black pepper and mix everything well. The onion should be evenly distributed throughout the pumpkin.
If you want to make the manti more filling, then at this stage you can add some homemade minced meat or fried bacon to the filling. Don't be afraid of the combination of pumpkin and minced meat. Believe me, these will be the most juicy and tender manti you have ever made. Roll the rested dough into a long sausage and cut it into pieces. The size of each piece should be approximately 3.5-4 cm in diameter. Roll each piece into a circle. Don't roll too thin. The thickness of each dough circle should be about 3 mm.
Place pumpkin and onion filling in the middle of each circle. The amount of filling will depend on the diameter of your dough circle. Form manti in any way convenient for you.
Pour water into the pan and place a steam insert on top. Grease the steam insert with a small amount of vegetable oil and place the resulting manti with pumpkin into it. Please note that you need to leave a small distance between the manti, as they increase in size during cooking. Close the steam insert with a lid and place the pan on the fire. Steam manti with pumpkin for 30-35 minutes after boiling water in a pan. Place the finished manti in serving plates and serve. Manti with pumpkin goes well with sour cream or unsweetened Greek yogurt as a sauce. They can be additionally sprinkled with ground black pepper on top or poured with a small amount of melted butter.
Steamed vegetables in a slow cooker are a quick, tasty, juicy, not boring, low-calorie, beautiful, and most importantly, very healthy side dish. The dish is prepared in a matter of minutes and is suitable for both adults and children. Such vegetables are in perfect harmony with meat, poultry, fish, or they can be served as an independent dish with sauces. They also make a delicious puree soup. Especially if you supplement it with crackers.
Ingredients:
Corn – 250 g
Broccoli – 160 g
Cherry tomatoes – 70 g
Potatoes – 140 g
Water – 2 tbsp. (200 ml)
Salt - to taste
Mixed peppers - to taste
To steam vegetables in a slow cooker, you need to prepare your favorite or seasonal vegetables of your choice. We advise you to always dilute “boring” vegetables - cauliflower, potatoes, broccoli, zucchini, eggplant, etc. with bright ones - both in color and taste, for example, cherry tomatoes, sweet bell peppers, etc.
Wash all vegetables thoroughly. Your kit will include new potatoes, tomatoes, corn and broccoli. If you decide to add jacket potatoes, then when washing, scrub them well with a brush to get rid of all the dirt. Cut large vegetables into two or more parts, depending on size (cut corn into cubes).
Since I like broccoli a little “al dente”, but I want to cook it together with potatoes, which are cooked for a long time, I specially take small potatoes, and cut them in half, and cut the cabbage florets into large pieces.
Place the vegetables in a steaming bowl, add salt and sprinkle with spices. If you are preparing vegetables for children or as a dietary dish, then you should get by with only a small amount of salt. But, if you just want to make vegetables as a tasty side dish, then use your favorite spices and/or dried herbs. They will add richness of flavor to our steamed vegetables cooked in the slow cooker.
Place a steaming rack in the multicooker bowl and pour in a couple of glasses of water. Place the bowl of vegetables on the grill. It is important that the water does not touch the bowl, otherwise our vegetables will be cooked in water rather than steamed. Close the multicooker lid and the steam release valve.
Select the “Steam” cooking mode, the “Vegetables” product type and set the average cooking time depending on the model of your multicooker. It is important to understand the approximate cooking time for each vegetable individually, and what you want to get from them in the end.
Open the multicooker valve and release steam, open the lid and let the vegetables cool slightly, remove the bowl of vegetables and serve. They will be an excellent side dish for meat, poultry or fish, they can also serve as a good addition to a side dish of rice, couscous or bulgur, and you can also puree steamed vegetables in a blender and make a puree soup out of them, supplemented with crackers, and even baby puree for your baby !
If desired, you can also pour the prepared vegetables with aromatic vegetable oil of your choice or make a white sour cream/mayonnaise sauce with garlic and herbs. Steamed vegetables in a slow cooker are ready. Enjoy your meal!
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