by Robert Dixon

Created on: January 13, 2009   Last Updated: January 28, 2009

Tasty Steamed Vegetables

Steamed vegetables are not the most appetizing of dishes. Though good for the body, bland taste, neutral aroma, and less than interesting textures will bore the fun right out of eating. However, there are changes in the kitchen that can enhance the flavor of your steamed vegetable dishes.

Consider the Water Bath

Instead of just using water as your steam, consider a mixture of equal measures of water and some fruit or vegetable juice. Whether the juice is fresh or canned, the juice infused steam will give subtle flavors to the vegetables. Consider equal parts of apple or orange juice and water as you steam your carrots. Grapefruit juice is an interesting idea for sugar snaps or other beans.

Another water bath for steam is the use of any of the assortment of vinegars. Apple cider, balsamic, rice, white, or any others provide a distinguishing taste to your steamed vegetables. Vinegar, however, is a pungent aroma, and you don't want to overwhelm the kitchen with strong vapors. Thus, the ratio of vinegar to water should be 2 tablespoons of vinegar to each cup of water. A money saving thought is to use liquid from the many pickle jars in the fridge. Cauliflower and broccoli respond well to vinegars. Beer is also a good water bath. Follow the four to one ratio as with beer baths.

Seasoning

The use of the seasoning makes or breaks the vegetables. If sodium is not a dietary concern, salt does give taste. However, we all need to limit our sodium intake. Curry, onion powder, garlic powder, black pepper, red pepper, paprika, ginger and other seasonings make bland tastes very bold. Consider creating your own seasoning blend that meets your own distinct tastes.

Herbs such as basil, mint, oregano, rosemary, parsley, sage and many others, whether fresh or dried, can be used during the steaming process or added prior to plating. The use of fresh or dried herbs during the steaming will fill the kitchen with mouthwatering aromas that will enhance the dining experience.

Consider throwing your vegetables into a sealed plastic bag with a fresh mint, ginger, or rosemary a few hours before cooking. It will awaken your vegetables.

It doesn't hurt to throw a piece of fruit into your steamed vegetables. A sliced peach, nectarine, or pineapple added to the dish, before or after cooking, will give the vegetables a topical or Asian flair. Don't forget exotic fruits such as kiwi, papaya, or mangos. Pine nuts, sesame seeds, raisins or other dried and chopped fruits added after cooking give a nice texture to the vegetables.

Jamaican Vegetable Medley

(Serves 4)

2 Cups Broccoli Spears

1 Cup Carrot sticks

1 Cup Yellow Bell Pepper Slices

1 Cup Pineapple Spears or rings (canned in natural juice) Reserve juices.

1/2 Cup Pineapple Juice

1/2 Tsp cinnamon

1/2 Tsp chili powder

1 Tsp Brown Sugar

1 Tsp black pepper

1/2 Tsp Garlic Powder

In saucepan over medium heat create a pineapple juice reduction by combining juice and spices. Stir often.

Once the reduction begins to thicken, begin the steaming of the vegetables. It is best for the carrots to be nearest the steam while the pineapple in at the top of the basket. The pineapple will infuse the other vegetables during the steaming. Cooking time may vary because of the desired texture of the vegetables, but 5-8 minutes should be adequate.

Once steamed, carefully place the medley into a large bowl and drizzle the reduction onto the medley. Enjoy.

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