Steamed Vegetables with Dill Recipe

by Sue Sierralupe

Add a dried pepper while steaming for extra zest.

Ingredients for Steamed Vegetables with Dill

• 3 cups fresh chopped vegetables (carrots, parsnips, radishes, broccoli, cauliflower or zucchini)
• 4 cups water
• 1 tablespoon fresh chopped dill leaves or 2 tablespoons dried dill leaves
• 1 teaspoon garlic powder
• 1 dash of salt
• 2 tablespoons butter or margarine

Procedure for Making Steamed Vegetables with Dill

1. Using a pot with a steamer basket, bring 4 cups of water to boil.
2. Chop vegetables. Dense vegetables (like carrots) should be chopped into thin slices so that they are done at the same time as soft vegetables (like zucchini).
3. Add vegetables to steamer basket and cover with a lid.
4. Set vegetables aside once they have steamed for 5 minutes.
5. In a separate saucepan, melt butter or margarine on low heat.
6. Stir dill, garlic and salt into butter for 1 minute.
7. Transfer vegetables into a serving bowl and toss in herb mixture.
8. Serve immediately.

Storing Steamed Vegetables with Dill

Leftovers must be refridgerated in a covered dish for a few days. Leftovers may be frozen for up to 6 months.