Steamed Veggies With Butter Sauce Recipe

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Steamed Veggies With Butter Sauce
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Ingredients
9
Count
Nutrition
282
Calories
Total time
25
Minutes
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Ingredients:

Directions:

  1. You'll need a 3 quart saucepan with a lid and a steaming colander that fits into the top of the pan.
  2. Wash and peel turnips and rutabega (just like you would potatoes). Chop into bite size pieces. Place them in the colander along the bottom. They will take slightly longer to cook than the carrots, broccoli and brussell sprouts which you will be placing on top.
  3. I used fresh vegetables for this recipe. You can probably use frozen veggies but you'll need to make your own adjustments since frozen veggies often have a different texture than fresh.
  4. Wash and chop your carrots. Place them in your colander on top of your turnips and rutabega.
  5. Wash your brussell sprouts peeling away any damaged leaves. Add your brussell sprouts to your colander on top of the turnips, rutabega, and carrots.
  6. Chop the crowns off your broccoli, then chop the stems. When done, place all pieces in your colander.
  7. Fill your 3 quart saucepan with 4 cups of water (it should be about 1/2 full). Add 2 tablespoons Orrington Farms Chicken Flavored Soup Base to the water and stir gently.
  8. Place your saucepan on the burner and insert your colander. Sprinkle your veggies with 3 tablespoons Mrs. Dash Original Blend and place 1/4 lb (1 stick) of butter on top.
  9. Cover your saucepan setting the lid slightly off-center to vent your steam. Bring your water to a boil, then reduce the heat to medium high. Reduce heat gradually to medium maintaining a gentle boil to your liquid.
  10. While steaming it is important to check your liquid periodically to ensure it does not boil away during the steaming process. If you allow this to happen, your pan and burner may be damaged and your veggies will not cook completely.
  11. As the butter melts it will coat your veggies and drain through the colander into the seasoned water. The steamed vapor will add a savory flavor to your veggies as they cook.
  12. Steam for about 20-25 minutes until the turnips and rutabega are soft and tender. Use a fork to check tenderness, then add salt and pepper to suit your preferences.
  13. When you remove the veggies you will notice that much of the water has evaporated and your liquid has reduced to a salty buttery sauce. You have the option of pouring some of this sauce over your veggies before serving if you like.
  14. You can also drizzle your sauce over a batch of seasoned chicken legs you may have roasted in the oven while you were steaming your veggies.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 282.43 Kcal (1182 kJ)
Calories from fat 220.14 Kcal
% Daily Value*
Total Fat 24.46g 38%
Cholesterol 60.94mg 20%
Sodium 1353.62mg 56%
Potassium 501.84mg 11%
Total Carbs 18.36g 6%
Sugars 7.23g 29%
Dietary Fiber 4.58g 18%
Protein 3.37g 7%
Vitamin C 65.8mg 110%
Vitamin A 0.4mg 15%
Iron 0.6mg 3%
Calcium 100.8mg 10%
Amount Per 100 g
Calories 70.26 Kcal (294 kJ)
Calories from fat 54.76 Kcal
% Daily Value*
Total Fat 6.08g 38%
Cholesterol 15.16mg 20%
Sodium 336.72mg 56%
Potassium 124.84mg 11%
Total Carbs 4.57g 6%
Sugars 1.8g 29%
Dietary Fiber 1.14g 18%
Protein 0.84g 7%
Vitamin C 16.4mg 110%
Vitamin A 0.1mg 15%
Iron 0.2mg 3%
Calcium 25.1mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.9
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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