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Steamed vegetables

for beefsteak or roasted meats

  • 450 g green beans, trimmed
  • 220 g carrots, peeled and cut into sticks
  • 50 g coriander leaves, fresh, chopped
  • 2 tbsp parsley, fresh, chopped
  • 2 clove garlic cloves, minced
  • 1 tbsp olive oil
  • 2 tbsp lemon juice, fresh
  • 1 tsp cumin, ground
  • 1 tsp smoked paprika
  • 1 tsp fresh ground salt
  • 1 tsp freshly ground black pepper

  1. Add 200ml of water to a steamer and bring to a boil. While water is heating, trim the ends of the green beans, and cut carrots into sticks.
  2. When water starts to boil and steam, add the carrots then steam for 3 minutes. Then add green beans and steam for 4-5 more minutes, or until all the vegetables are tender-crisp.
  3. While the vegetables are steaming, chop the garlic, parsley, and cilantro.
  4. Add garlic, cilantro, and parsley to food processor then process until finely minced.
  5. Add in olive oil, lemon juice, paprika, and ground cumin then pulse until all ingredients are combined.
  6. When the vegetables are done, drain for a few minutes and then place them in a bowl and toss with herbs mixture.

Good points

  • Low in saturated fat
  • No cholesterol
  • High in calcium
  • Very high in dietary fiber
  • High in iron
  • Very high in manganese
  • High in magnesium
  • High in niacin
  • High in phosphorus
  • Very high in potassium
  • High in riboflavin
  • High in thiamin
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C

Preparation time: 30 min
Portions: 6
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 57.29 kcal
Carbohydrates: 9.84 g
Cholesterol: 0 mg
Sugar: 4.34 g
Protein: 2.07 g
Fat: 1.88 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com