Steamed Vegetable Medley Recipe | Vegetarian Times Skip to main content

Steamed Vegetable Medley

As this colorful main dish cooks, the flavored broth used as a steaming liquid reduces to a savory sauce.

Ingredients: 

Ingredients: 

Ingredient Line: 
2 Tbs. unsalted butter, divided
Ingredient Line: 
2 medium shallots, minced (⅓ cup)
Ingredient Line: 
¼ cup dry white wine
Ingredient Line: 
2 cloves garlic, minced (2 tsp.)
Ingredient Line: 
¼ tsp. red pepper flakes
Ingredient Line: 
2 cups low-sodium vegetable broth
Ingredient Line: 
2 medium red potatoes, cut into ½-inch-thick rounds (1 cup)
Ingredient Line: 
1 medium leek, white and light green parts cut into 1-inch pieces (1 cup)
Ingredient Line: 
1 small head fennel, quartered and cut into 1-inch pieces, or 2 large ribs celery, cut into 1-inch pieces (1 cup)
Ingredient Line: 
1 cup peeled butternut squash cubes (6 oz.)
Ingredient Line: 
1 cup cauliflower florets (4 oz.)
Ingredient Line: 
1 cup halved white mushrooms (3 oz.)
Ingredient Line: 
1 cup broccoli florets (3 oz.)
Ingredient Line: 
¼ cup chopped fresh parsley

Instructions: 

1. Heat 1 Tbs. butter in large saucepan over medium heat. Add shallots, and cook 2 to 3 minutes, or until softened. Add wine, garlic, and red pepper flakes, and cook 2 to 3 minutes, or until most liquid has evaporated. Add broth, and simmer 5 minutes.

2. Place steamer in saucepan over broth, and add potatoes, leek, and fennel. Cover, increase heat to medium-high, and steam 3 minutes.

3. Add squash, cauliflower, and mushrooms; cover, and steam 13 minutes. Add broccoli, cover, and steam 2 minutes.

4. Transfer vegetables to bowl, and partially cover to keep hot.

5. Remove steamer from saucepan; increase heat to medium-high. Boil liquid 5 minutes, or until reduced by half. Remove from heat, and stir in parsley and remaining 1 Tbs. butter. Season with salt and pepper, if desired. Pour sauce over vegetables; toss to coat.

Nutrition Information: 

Calories: 
159
Protein: 
4 g
Total Fat: 
6 g
Saturated Fat: 
4 g
Carbohydrates: 
24 g
Cholesterol: 
15 mg
Sodium: 
125 mg
Fiber: 
5 g
Sugar: 
5 g
Yield: 
Serves 4