Guest guest Posted October 3, 2006 Report Share Posted October 3, 2006 Steamed Vegetables with Oil and Garlic 2 cups chopped, sliced vegetables: carrots, potatoes, asparagus, celery, squash, mushrooms or any combination you like, these are my favorites 2 teaspoons olive oil 1/4 teaspoon minced garlic salt black pepper Scrub and peel vegetables and cut into 1/2 " slices or cubes. Steam in a basket over water, in a covered pan, for about 6 minutes (for most vegetables). Thinner, smaller cuts of vegetables will take less time. Start testing for your favorite degree of doneness at about 4 minutes. There are at least three different ways to prepare the oil and garlic. Put oil in small saut?an and lightly brown garlic on a low flame, then drizzle over vegetables, toss and season to taste. This method has a very nice flavor which is a little milder than squeezing fresh garlic into the oil. If you are unsure of your dinner guests attraction to garlic, smash a whole clove of garlic in 1/4 cup of oil and let stand uncovered for at least 1/2 a day, stirring on occasion. Drizzle measured amount of oil over vegetables, toss and season to taste. The flavor is more delicate. Use a garlic press and squeeze garlic directly into measured amount of oil, toss and season to taste. Makes 3 to 4 servings. All new Mail Get news delivered. Enjoy RSS feeds right on your Mail page. Quote Link to comment Share on other sites More sharing options...
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