Crossroad Farm’S Steamed Vegetables

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Servings: 4 Difficulty: Advanced
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A vibrant medley of farm-fresh vegetables steamed to perfection and tossed with fragrant herbs.
Crossroad Farm's Steamed Vegetables recipe image

This rustic American side dish celebrates the natural sweetness and crisp-tender texture of seasonal produce. By steaming vegetables like red-skinned potatoes, cauliflower, zucchini, and fava beans in stages, each ingredient retains its distinct character and vibrant color. The dish is finished with a simple yet aromatic dressing of olive oil and fresh mixed herbs, such as basil, thyme, and tarragon. It’s a healthy, vegan-friendly option that pairs beautifully with grilled meats or stands alone as a light meal. Perfect for summer dinners or when you want to showcase the best of the harvest.

Crossroad Farm's Steamed Vegetables recipe image
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Crossroad Farm’S Steamed Vegetables

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 154.0

Description

This rustic American side dish celebrates the natural sweetness and crisp-tender texture of seasonal produce. By steaming vegetables like red-skinned potatoes, cauliflower, zucchini, and fava beans in stages, each ingredient retains its distinct character and vibrant color. The dish is finished with a simple yet aromatic dressing of olive oil and fresh mixed herbs, such as basil, thyme, and tarragon. It&# 226;ÂÂs a healthy, vegan-friendly option that pairs beautifully with grilled meats or stands alone as a light meal. Perfect for summer dinners or when you want to showcase the best of the harvest.

Ingredients

Directions

  1. Scrub one large cauliflower head and rinse; separate into florets and set stems aside.
  2. Separate and peel cloves from one large fresh garlic head.
  3. Prepare one cup of fresh fava beans or six radish-size turnips with greens attached.
  4. Slice two green zucchini and two yellow zucchini into 1-inch rounds.
  5. If using turnips larger than radish size, cut them in half or quarter them.
  6. Bring water to a boil in the bottom of a vegetable steamer over high heat.
  7. Place the potatoes in the steamer basket, cover, and steam until they begin to soften, about 10 minutes.
  8. Add the cauliflower stems, garlic cloves, and fava beans to the steamer.
  9. Cover and steam until the stems begin to soften, about 5 minutes.
  10. Add the cauliflower florets and steam until they begin to soften, about 5 minutes.
  11. Add the zucchini and turnips (if using) to the steamer.
  12. Cover and steam until the zucchini has softened and begun to turn translucent, about 8 minutes.
  13. While vegetables are steaming, coarsely chop 1/2 cup of mixed fresh herb leaves (basil, thyme, marjoram, oregano, and/or tarragon).
  14. Whisk the chopped herbs together with 6 tablespoons of olive oil in a large serving bowl.
  15. Transfer the steamed vegetables to the bowl, toss gently to coat, and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 154.0kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 12.0mg1%
Total Carbohydrate 34.0g12%
Dietary Fiber 4.4g18%
Sugars 1.6g
Protein 4.0g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: steamed vegetables, red potatoes, cauliflower, zucchini, fava beans, herb dressing, vegan side dish, healthy cooking, american cuisine, farm fresh, olive oil, basil, thyme, seasonal vegetables, light dinner, vegetable medley, steaming method, crossroad farm, garlic, turnips
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