Steamed Winter Vegetables

Oxmoor House
10 to 12 servings


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1/2 cup butter or margarine
1 (2-pound) rutabaga, peeled and sliced
2 medium turnips, peeled and sliced
6 medium carrots, scraped and sliced into thin strips
2 pounds fresh broccoli, cleaned and coarsely chopped
Salt and pepper to taste
Melted butter or margarine


Melt 1/2 cup butter in a Dutch oven over medium heat. Arrange layers of rutabaga, turnips, and carrots over butter. Place two sheets of waxed paper on top of vegetables; cover with lid. Cook over high heat until steam begins to escape. Reduce heat to low, and cook 20 minutes without removing lid.

Add broccoli; cover and cook 20 minutes over medium heat or until broccoli is tender. Place vegetables in a serving dish. Add salt and pepper to taste. Pour butter over vegetables.

Created date

February 2010