1/1 Photo of Steamed Veggies With Butter Sauce
Tired of potatoes? Here's an easy treat with turnips, rutabega, carrots, broccoli, and brussell sprouts that will open your eyes to new flavors. Don't tell your guests they are eating turnips and rutabega until after they have a taste. When they say "Hey, these potatoes are really good!", you can then announce that they have been fooled.
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- 1You'll need a 3 quart saucepan with a lid and a steaming colander that fits into the top of the pan.
- 2Wash and peel turnips and rutabega (just like you would potatoes). Chop into bite size pieces. Place them in the colander along the bottom. They will take slightly longer to cook than the carrots, broccoli and brussell sprouts which you will be placing on top.
- 3I used fresh vegetables for this recipe. You can probably use frozen veggies but you'll need to make your own adjustments since frozen veggies often have a different texture than fresh.
- 4Wash and chop your carrots. Place them in your colander on top of your turnips and rutabega.
- 5Wash your brussell sprouts peeling away any damaged leaves. Add your brussell sprouts to your colander on top of the turnips, rutabega, and carrots.
- 6Chop the crowns off your broccoli, then chop the stems. When done, place all pieces in your colander.
- 7Fill your 3 quart saucepan with 4 cups of water (it should be about 1/2 full). Add 2 tablespoons Orrington Farms Chicken Flavored Soup Base to the water and stir gently.
- 8Place your saucepan on the burner and insert your colander. Sprinkle your veggies with 3 tablespoons Mrs. Dash Original Blend and place 1/4 lb (1 stick) of butter on top.
- 9Cover your saucepan setting the lid slightly off-center to vent your steam. Bring your water to a boil, then reduce the heat to medium high. Reduce heat gradually to medium maintaining a gentle boil to your liquid.
- 10While steaming it is important to check your liquid periodically to ensure it does not boil away during the steaming process. If you allow this to happen, your pan and burner may be damaged and your veggies will not cook completely.
- 11As the butter melts it will coat your veggies and drain through the colander into the seasoned water. The steamed vapor will add a savory flavor to your veggies as they cook.
- 12Steam for about 20-25 minutes until the turnips and rutabega are soft and tender. Use a fork to check tenderness, then add salt and pepper to suit your preferences.
- 13When you remove the veggies you will notice that much of the water has evaporated and your liquid has reduced to a salty buttery sauce. You have the option of pouring some of this sauce over your veggies before serving if you like.
- 14You can also drizzle your sauce over a batch of seasoned chicken legs you may have roasted in the oven while you were steaming your veggies.
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Nutritional Facts for Steamed Veggies With Butter Sauce
Serving Size: 1 (419 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 274.0
- Calories from Fat 214
- Total Fat 23.8 g
- Saturated Fat 14.7 g
- Cholesterol 61.3 mg
- Sodium 781.7 mg
- Total Carbohydrate 14.2 g
- Dietary Fiber 3.6 g
- Sugars 8.2 g
- Protein 3.3 g