Hot Pot in a Steamer

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* Exported from MasterCook *

 

Hot Pot in a Steamer

 

Recipe By :Jenny Stacey

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 medium carrots -- sliced thin

2 celery ribs -- chopped fine

1 cup rutabaga -- chopped roughly

1 medium red onion -- quartered & thin sliced

4 tablespoons green beans* -- cut into thirds

4 tablespoons baby corn* -- halved lengthwise

2 tablespoons fresh thyme -- chopped

1 bay leaf

3/4 cup stock

6 tablespoons dry cider or apple juice

salt & freshly ground black pepper

2 large potatoes -- peeled & scrubbed

boiling salted water

Add tempeh for 4 to replace the 4 ch**

pieces.

 

Put everything, except for potatoes, in a heatproof dish which fits in

steamer top. Season well.

 

Cover tightly with pleated foil and secure with string.

 

Put potatoes in boiling salted water in base of steamer. Steam the whole

thing for 10 minutes.

 

Remove potatoes from water and slice thin. Arrange on dampened wax paper in

upper steamer tier and steam 20 minutes, until tender.

 

Remove veggies from steamer onto seving plates and top with potato slices.

 

Description:

" adapted from Steam Cuisine by Jenny Stacey "

Source:

" Steam Cuisine "

 

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Per serving: 96 Calories (kcal); trace Total Fat; (2% calories from fat); 3g

Protein; 22g Carbohydrate; 0mg Cholesterol; 42mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

Serving Ideas : Serve with green salad and crusty bread.

 

NOTES : * I guess it's more of a garnish. I'd put in much more.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0