Steamed Green and White Vegetables

Related recipes: Broccoli, Carrots, Cauliflower, High Fiber, Low-Carb, Side Dishes, Summer, Summer Squash, The Pump Energy Food, Vegetables, Vegetarian

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From The Pump Energy Food
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How often have you seen an advertisement for broccoli or cauliflower? Not too often! But once you start working this side dish into your weekly diet, you will become a walking commercial for the goodness of these steamed vegetables. Eating this alongside fish, chicken, or steak leaves you feeling cleansed and satisfied, yet never stuffed.

Preparation facts

Yield: 4 servings

Ingredients

1/2 bunch broccoli, cut into florets, thick stems discarded (about 3/4 pound of broccoli)

1/2 head cauliflower, cut into florets (about 3/4 pound of cauliflower)

2 small zucchini, trimmed and sliced (about 3/4 pound)

1 small carrot, trimmed, peeled, and sliced

zest of 1 lemon, finely grated

Directions

Chop the broccoli and cauliflower florets into bite-size pieces.

In a steamer basket set over boiling water or in an electric steamer, steam the vegetables for 3 to 5 minutes, or until fork-tender. Serve the steamed vegetables sprinkled with zest.

Variation: Substitute 1 cup of thinly sliced snow peas for the carrots. You could also substitute 3/4 pound of trimmed and halved wax beans or string beans for the carrots.

Recipe courtesy of The Pump Energy Food by Steve Kapelonis and Elena Kapelonis. Copyright © 2005 Steve Kapelonis and Elena Kapelonis. All Rights Reserved. Published by Hyperion. Available wherever books are sold.

Nutrition facts

Serving Size 1 serving
Calories 50
% Daily Value*
3%Total Carbohydrate 10g
20%Dietary Fiber 5g
8%Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.