Buttered Steamed Vegetables

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Buttered Steamed Vegetables is a companion dish to the Beef Salpicao that I cooked.  Nothing fancy here and is very easy to prepare.

The only thing that comes to mind here when steaming vegetables is diet food that it is boring and bland. Alright it is a very simple dish but would you call it boring? Definitely not. Steaming is one of the speediest and easiest cooking methods for vegetables.  It is an excellent way to bring out the true flavor of just about any vegetable. Cooked properly, steamed vegetables are loaded with numerous nutrients.  Adding butter to steamed vegetables is a classic, quick and easy way to prepare them, and you can serve just about any vegetable as a buttered dish. For this buttered steamed vegetables, I only cooked what I had available at home.  I had carrots, green beans and a can of young corn.  But you can use other vegetables for steaming like baby artichokes, asparagus, cauliflower, broccoli, brussels sprouts, baby or fingerling potatoes and sugar snap peas.  Go ahead and try this recipe!

Ingredients

• 1 piece large carrot, diced
• 1 can young corn
• 1 bunch green beans
• 1 tbsp butter
• salt and pepper to taste
• 1 pinch parsley flakes (optional)

Instructions

1. In a steamer (I used a pot and an aluminum collander), boil water.
2. Once water starts to boil, add diced carrots.  Steam for 5 minutes.
3. Add young corn, steam for 2 minutes.
4. Add green beans, steam for another 3 minutes.
5. Remove vegetables from steamer and put in a mixing bowl.
6. Add butter and mix.
7. Season with salt and pepper.
8. Sprinkle with parsley flakes (optional).
9. Serve.

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