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Recipe Name: Crossroad Farm's Steamed Vegetables Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 1

4 Cup(s) Water
8 Ounce(s) New red-skinned potatoes
1 Cauliflower head, rinsed
florets & stems separated
1 Fresh garlic head
cloves separated & peeled
1 Cup(s) Fresh fava beans or
6 Radish-size turnips w/greens
2 Green zucchini, in 1" rounds
2 Yellow zucchini
cut in 1" rounds
1/2 Cup(s) Mixed fresh herb leaves*
loosely packed
6 Tablespoon(s) Olive oil
Combine 2 or 3 of the following herbs: basil, thyme, marjoram, oregano
and tarragon. Note: If turnips are larger than radish size, cut them
in half or quarter them. Bring water to a boil in the bottom of a
vegetable steamer over high heat. Place the potatoes in the steamer
basket, cover, and cook until they begin to soften, about 10 minutes.
Add the cauliflower stems, garlic cloves and fava beans; cover and
steam until the stems begin to soften, about 5 minutes. Add
cauliflower florets and steam until they begin to soften, about 5
minutes. Then add zucchini, and the turnips if you are using them.
Cover; steam until zucchini has softened and begun to turn
translucent, about 8 minutes. While vegetables are steaming, coarsely
chop the herbs, then whisk them together with the olive oil in a large
serving bowl. Transfer the steamed vegetables to the bowl, toss gently
and serve immediately. Yield: 4 to 6 servings. Steaming time for
vegetables: Potatoes - 15 minutes. Cauliflower florets - 8 minutes.
Cauliflower stems - 12 to 18 minutes. Fava beans - 12 to 18 minutes.
Small turnips - 8 to 10 minutes. Yellow squash - 8 to 10 minutes.
Zucchini - 8 to 10 minutes. Loomis writes that this is "...the most
flavorful mix of vegetables I've ever tasted." From Arnold and Bonnie
Pearlman/Crossroads Farm near Jonesport, ME in Farm House Cookbook by
Susan Herrmann Loomis. New York: Workman Publishing Company, Inc.,
1991. Pp. 253-255. ISBN 0-89480-772-2. Electronic format by Cathy
Harned. From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 827
Calories From Fat: 724
Total Fat: 81.9g
Cholesterol: 0mg
Sodium: 61.6mg
Potassium: 428.6mg
Carbohydrates: 22.2g
Fiber: 9.5g
Sugar: 11.6g
Protein: 10g

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