Day 331: Curried Broccoli, Cauliflower & Carrot

Both broccoli and cauliflower were on sale and simply gorgeous -- there was no leaving either one behind! And so long as I was doing two vegetables at once, why not three?

The curry mix is only okay, nothing special, not worth repeating. But what is truly brilliant is the ability to steam the three vegetables all at once. Together. In one pot. And have each one turn out perfectly cooked!

The technique is the one learned from StephenCooks, the one which increased my broccoli by 3X and will use forever and ever.

It's simple. Trim the broccoli aggressively (and tonight, add cauliflower and carrots too.) Steam for exactly 5 minutes. Remove from the heat and let rest, cover stil on, for exactly another 5 minutes. (Yes, I use a timer and recommend you do too!) Season, dress and enjoy. (There's more detail below if that's helpful.)

NUTRITION NOTES ... No fat. Low carbs (and lower still without the carrots). Low calorie. Easy. Fast. Inexpensive. Healthful. Delicious. Etc etc etc etc. That good!

FROM THE ARCHIVES ... For other broccoli recipes, see here in the Recipe Box.

CURRIED BROCCOLI, CAULIFLOWER & CARROT
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Hands-on time: 10 minutes
Time to table: 25 minutes
Serves 4


2 carrots, peeled, cut into one-inch pieces
1/2 pound cauliflower, cut into florets
1/2 pound broccoli, trimmed aggressively

CURRY BROTH
1/2 cup chicken or vegetable broth
1 teaspoon curry powder
Salt and pepper to taste

Bring an inch of water to boil in a steaming pan. Meanwhile, trim the carrots, cauliflower and broccoli and transfer to the steamer basket, carrots first, cauliflower second, broccoli third. When the water boils, place the basket inside the pan, COVER and let steam for exactly five minutes. When the five minutes is up, turn off the heat, leave the cover on and let rest for 5 minutes for the vegetables to finish cooking.

Heat the curry broth ingredients in a small dish in the microwave.

When the vegetables are done, drain the water, return the vegetables to the hot pan and gently stir in the curry broth. Serve and enjoy!

NUTRITION ESTIMATE
Per Serving: 63 Cal (6% from Fat, 21% from Protein, 73% from Carb); 4 g Protein; 0 g Tot Fat; 0 g Sat Fat; 13 g Carb; 5 g Fiber; NetCarb8; 63 mg Calcium; 1 mg Iron; 151 mg Sodium; 0 mg Cholesterol; Weight Watchers 0 points


(c) Copyright 2006 Kitchen Parade

3 comments:

Sounds so easy and yummy. I gotta give it a try!

When steaming these veggies together, I always put the carrots and cauliflower on the bottom of the steamer and broccoli on top. Broccoli cooks much faster that carrots and cauliflower and this layering helps avoid overcooking the broccoli.

You've definitely got the order right, Catherine. And isn't it great to use just one pot? If something takes two pots, it's half as likely to get made!

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