Tender-crisp vegetables steamed over aromatic ginger-lemongrass tea make a light, flavorful side dish. Take care to cut the vegetables in pieces of similar size so they will cook evenly. Add other vegetables to the mix according to what's in season, but remember that veggies such as carrots and beets take longer to cook than broccoli and zucchini.
Home » Recipes » Lemongrass and Ginger Tea-Steamed Vegetables
1 (2-inch) piece fresh ginger, roughly chopped
5 lemongrass-ginger tea bags
1/2 teaspoon fine sea salt, divided
1/2 teaspoon ground black pepper, divided
1 head cauliflower, stemmed, cut into florets
1 head broccoli, stemmed, cut into florets
2 zucchini, halved horizontally, cut into 1/4-inch slices
2 yellow squash, halved horizontally, cut into 1/4-inch slices
2 cups Jerusalem artichokes (sunchokes), peeled, sliced and sprinkled with lemon juice
Place 5 cupss water in the bottom of a steamer (such as a bamboo steamer or a pot for cooking pasta). Add ginger, cover and bring to a boil.
When water boils, add tea bags to water with 1/4 teaspoon salt and 1/4 teaspon pepper. Remove from heat, cover pot and let tea steep for 5 minutes. Remove tea bags, return to heat and bring water back to a boil. Meanwhile, prepare steaming basket: place cauliflower and broccoli florets on the bottom of the basket. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add zucchini and yellow squash slices, followed by the Jerusalem artichokes.
Place basket over water, making sure that the water does not touch the base of the basket. Cover and cook until vegetables are crisp-tender, about 10 minutes. Serve immediately.
Per Serving:70 calories (5 from fat), 1g total fat, 220mg sodium, 14g carbohydrates, (6 g dietary fiber, 4g sugar), 5g protein.
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