Steamed Veggies

by Barbara Choate

I love this little stainless steel contraption call a “steamer” – You simply put it in the bottom of a saucepan or any heavy bottom pot that has a lid, about 1 inch of water – bring it to a rolling boil – and you have perfection.



Load the vegetables on bottom that will take longer to steam – I cut up chunks of potatoes, carrots, onions, broccoli, and put the cauliflower on top.  Then cover and steam until bright and still firm.    Plate it and drizzle your favorite dressing such as ranch, french onion dip, or grassfed butter, whatever you like.  Note:  Keep an eye on water and don’t let it dry out.