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    You are in: Home / Recipes / Foil-Steamed Spring Veggies Recipe
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    Foil-Steamed Spring Veggies

    Total Time:

    Prep Time:

    Cook Time:

    44 mins

    10 mins

    34 mins

    Derf's Note:

    These are magnificient in spring!! but why wait for spring, I do these all year round, in winter I use shallots and small peeled packaged fresh carrots and imported asparagus, especially when we're looking for that "spring feeling",sometimes longed for in the middle of a cold spell. It's worth the little extra cost! Originally from Smart Cooking by Anne Lindsay.

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    Units: US | Metric


    1. 1
      In a large pot of boiling water, blanch pearl onions for 2 minutes, drain.
    2. 2
      Cut off root end and gently squeeze to remove skin.
    3. 3
      In another large pot of boiling water, blanch carrots for 2 minutes, drain and rinse under cold running water, drain again.
    4. 4
      Snap tough ends from asparagus.
    5. 5
      On large piece of heavy duty foil, arrange veggies in a single layer.
    6. 6
      Sprinkle with water, dot with butter and add bay leaf, salt and pepper.
    7. 7
      Fold foil over veggies and seal.
    8. 8
      Bake in 375 oven for 20 to 30 minutes or until veggies are tender.

    Ratings & Reviews:

    • on September 02, 2003


      Can't believe I haven't tried this. The technique is very adaptable and this particular combination of veggies and seasonings was great. I'm going to use this often; very quick to do and can't beat the cleanup.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 03, 2006


      This was great. I used red pearl onions and added cremimi mushrooms then cooked it on the bbq. I'll be using this technique more frequently.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 24, 2002



    Nutritional Facts for Foil-Steamed Spring Veggies

    Serving Size: 1 (140 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 61.1
    Calories from Fat 18
    Total Fat 2.1 g
    Saturated Fat 1.2 g
    Cholesterol 5.0 mg
    Sodium 258.2 mg
    Total Carbohydrate 10.0 g
    Dietary Fiber 2.3 g
    Sugars 4.8 g
    Protein 1.6 g

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