product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Lemongrass and Ginger Tea-Steamed Vegetables

Serves 8
Time 15 min
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.
Ingredients
  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.

Method

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 teaspoon 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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.