Steamed Vegetables

Vegetables as carrots and broccoli are awesome source of nutrients that we need for a healthy lifestyle. I am having a hard time eating them raw (some can, some can't) but I do like to use them cooked especially whenever I make mashed potatoes and chicken or other meats. 

Use a steamer to help save the nutrients  of these wonderful vegetables.   Click on the names if you like to read more about the nutritional facts for Broccoli   and  Carrots .



Ingredients:

3-4 medium size carrots
2 cups of broccoli flowerets
Salt and pepper, to taste
1 tbsp of butter, optional*
 
Directions:
Place a removable steamer into a medium size pot. 



Clean and wash your vegetables. 

Peel carrots and cut them into 1/2 inch to 1 inch thick slices   and place them in the steamer. 

Top with the broccoli flowerets.  Add water about one inch, just until it reaches the steamer.



Place pot on medium-high heat and steam for 8-12 minutes, or until vegetables have reached the desired fork tenderness.

Strain water and run quickly under cold tab water ( this will stop the cooking process and helps vegetables retain their color).
 
Drain vegetables and place into a serving bowl. Sprinkle with salt and pepper, and a spoonful of butter if you desire. Serve.

Serves: 4-6 people



Leia’s Culinary Treasures