Steamed VegetablesCuisine: Parve Category: Vegetable Servings: Ingredients:A. 1 head of cauliflowerB. 2 large beets C. broccoli fowerets D butternut squash E. Carrots F. No prep at all for baby spinach. For mature spinach, fold leaves in half lengthwise with the stem outside, then strip the stem off the leaf. G. sweet potatoes. Do not peel. Cut into quarters, if steaming. Leave whole, if roasting. Instructions:A.steam flowerets for 8 to 10 min. Puree. Add a little water if necessary B. wrap in foil and bake at 400 for 1 hr. Peel & puree. C. steam 6 or 7 min. Should still be dark green. Puree add a little water if necessary. D. cut stem, cut in half. remove seeds. Bake face down @ 400 for 40 to 50 min. Puree. E. Peel & cut into 3" chunks. Steam for 10-12 min. Puree F. Steam for 30 to 40 seconds, or cook in a skillet with 1 tablespoon of water for about 90 seconds, or just until wilted. Puree until creamy G. Steam for 40 to 45 minutes or roast at 400° for 50 to 60 minutes. Not TriedClick Here To Return To The Recipe List This Page Generated By: |