Potato-Steamed Vegetables
Ingredients
Instructions
- Scrub the potatoes, cut into 1/2-inch cubes, and put into a large pot that has a close-fitting lid. (Adjust the pot size or ingredient proportions so that the layer of potatoes is at least 1 inch deep.) Add cold water to just below the top of the potato layer.
- Peel the carrots, wash the broccoli and cauliflower, and cut florets free of the woody stems. Chop carrots and stems into 1/2-inch pieces, layer on top of potatoes. With your hands, break florets into bite-size pieces (cutting with a knife will result in mush) and layer on top of stems.
- Clamp on the lid and put the pot on medium-high heat. After 10 minutes, add the edamame. After about 15 minutes, your vegetables should be steamed: broccoli still bright green but easily pierced with a fork. Working quickly (or the broccoli will go gray), remove from heat, drain any remaining water, and dump steamed vegetables into a big serving bowl.
- Add red pepper, oil, salt, and parsley and toss to mix thoroughly, adding extra salt, oil, and perhaps a dash of black pepper to taste.
Nutrition & Diet Analysis (per serving)
392
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).