Time: 1 hour 15 minutes
Complexity: easily
Servings: 6

When it comes to preparing for the week ahead, it's best to prep plenty of vegetables so you can use them in a variety of dishes or simply snack on them during the busy weekdays instead of something less healthy. Blanching vegetables in boiling water and then cooling them in ice water is a great method, but it's not convenient if you're cooking several types of vegetables. If you're stocking up on cooked vegetables, a steamer will come in handy. The result will be a rainbow of perfectly cooked vegetables that can be used in bowls, pastas, salads, frittatas, and many other dishes.

Ingredients:

• 350 g broccoli florets (1 medium head; about 2 cups)
• 350 g green beans, ends trimmed (about 2 and 1/4 cups)
• 350 g cauliflower florets (1 medium head; about 2 cups)
• 350 g carrots, sliced ​​0.5 cm thick (about 3 large carrots; about 2 cups)
• 350 g sweet potatoes, peeled and cut into 2 cm cubes (about 2 potatoes; about 2 1/4 cups)
• 12 oz (350 g) butternut squash (or other variety), peeled and cut into 1/2-inch cubes (half a butternut squash; about 2 1/4 cups)
• 350 g of medium potatoes (6-8 tubers)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

carrot, cauliflower, broccoli cabbage, pumpkin, green beans

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Preparation:

Step 1
• Fill a saucepan with 2 inches of water. Place the collapsible steamer basket in the saucepan, then bring the water to a boil over medium heat. Alternatively, you can use a pasta pot with a steamer insert.
Step 2
• Add the broccoli, cover, and steam until bright green and crisp-tender, 3 minutes. Carefully remove from the pan, spread in a single layer on a baking sheet, and let cool to room temperature. Transfer to a container with a tight-fitting lid and refrigerate for up to 5 days.
Step 3
• Add the green beans to the pan, cover, and steam until bright green and crisp-tender, 3 minutes. Carefully remove from the pan, spread in a single layer on a baking sheet, and let cool to room temperature. Transfer to a container with a tight-fitting lid and refrigerate for up to 5 days.
Step 4
• Add the cauliflower to the pan, cover, and steam until crisp-tender, 4 minutes. Carefully remove from the pan, spread in a single layer on a baking sheet, and let cool to room temperature. Transfer to a container with a tight-fitting lid and refrigerate for up to 5 days.
Step 5
• Add the carrot slices, cover, and steam until crisp-tender, 4 minutes. Carefully remove from the pan, arrange in a single layer on a baking sheet, and let cool to room temperature. Transfer to a container with a tight-fitting lid and refrigerate for up to 5 days.
Step 6
• Add the sweet potatoes to the pan, cover, and steam until tender when pierced with a knife, about 10 minutes. Carefully remove from the pan, spread in a single layer on a baking sheet, and let cool to room temperature. Transfer to a container with a tight-fitting lid and refrigerate for up to 5 days.
Step 7
• Add the pumpkin, cover, and steam until tender when pierced with a knife, about 10 minutes. Carefully remove from the pan, spread in a single layer on a baking sheet, and let cool to room temperature. Transfer to a container with a tight-fitting lid and refrigerate for up to 5 days.
Step 8
• Add the potatoes, cover, and steam until tender when pierced with a knife, about 15 minutes. Carefully remove from the pan, spread in a single layer on a baking sheet, and let cool to room temperature. Transfer to a container with a tight-fitting lid and refrigerate for up to 5 days.
  
  Note
  If you are cooking several types of vegetables in a row, be sure to check the water level after each batch and add more if necessary.

Votes: 5