Steamed Veggies

US Copy write # TXu 1-354-553

1 head         Cauliflower, quartered

1 heat         Broccoli, quartered

½ head       Cabbage, quartered

8 oz.           Sweet Baby Carrots

1 Med.       Onion, quartered

1 cup         Water

                   Salt

                   Pepper

5 ½-inch     Pads of butter

Put Steam insert or basket into large pot. Put enough water to come to bottom of insert or basket. Put vegetables into insert or basket and salt & Pepper to taste. Put one pad of butter over each section of vegetables. Bring water to a boil and put lid on pot. Turn heat down and simmer for about 30 minutes or until vegetables are soft. Serves 5-8

Serve with

Meat

Beans

Bread

Milk or Iced Tea

Vitamins

Cabbage           Indole-3-carbinol, sulforaphane, Foraphane, Folate, C, E, Beta-Carotene

Cauliflower      C, Folate, Fiber, B6, Tryptophan, Manganese, Omega 3, B5, potassium, protein, phosphorus, B2, B1, Magnesium, B3 http://www.whfoods.com/genpage.php?

Broccoli           C, A, Folate, Fiber, Maganese, Tryptophan, Potassium, B6, B2, Phosphorus, Magnesium, Protein, Omega 3, B5, Iron, Calcium, B1, B3, Zinc, E

Carrots            A, Beta-Carotene, Flavonoids, calcium pectate fiber

Vegetables

Table of Contents

TasteBud's Delight

by Frances M. McCrory-Meservy