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Steamed Veggies with Butter Sauce: A Deliciously Unexpected Delight

I’ll never forget the first time I had steamed vegetables prepared this way. It was at a cozy bed and breakfast nestled in the Catskill Mountains, and the innkeeper, a jovial woman named Agnes, served them alongside a perfectly roasted chicken. I remember being immediately struck by the vibrant colors and the subtle sweetness of the vegetables, all enveloped in a luscious, savory butter sauce. It was so much more exciting than the usual steamed vegetables I had growing up – a real game-changer that transformed what I thought vegetables could be. Now, I make my own version of Agnes’s fantastic dish, tweaking it slightly over the years, but always keeping the heart of her simple yet brilliant technique intact.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Yield: 4 servings
Dietary Type: Vegetarian

Ingredients

1 cup chopped turnip
2 cups chopped rutabagas
1/2 cup chopped carrot
1 cup chopped broccoli
1 cup chopped Brussels sprouts
3 cups water
1/4 lb (1 stick) butter
2 tablespoons Orrington Farms Instant Chicken-Flavored Broth (This can be substituted with a vegetarian bouillon for a vegetarian option.)
2 tablespoons Mrs. Dash seasoning mix, blend

Equipment Needed

3-quart saucepan with lid
Steaming colander that fits inside the saucepan

Instructions

Begin by preparing your vegetables. Wash and peel the turnips and rutabagas, just as you would potatoes. Chop them into bite-sized pieces. These denser vegetables will require a longer cooking time, so they’ll form the base layer in the steaming colander.
Place the chopped turnips and rutabagas in the bottom of your steaming colander. Remember that if you are using frozen vegetables, the cooking time may vary due to their different texture. Fresh vegetables work best for this recipe.
Next, wash and chop the carrots into similar-sized pieces as the turnips and rutabagas. Place the chopped carrots on top of the turnips and rutabagas in the colander.
Wash the Brussels sprouts, peeling away any damaged outer leaves. Add the Brussels sprouts to the colander, layering them on top of the turnips, rutabagas, and carrots.
Prepare the broccoli by chopping off the crowns and then chopping the stems into smaller pieces. Add all of the broccoli pieces to the colander, forming the top layer.
Now, turn your attention to the broth. Fill your 3-quart saucepan with 3 cups of water (it should be about halfway full). Add 2 tablespoons of Orrington Farms Chicken Flavored Soup Base to the water and stir gently until dissolved. This creates a flavorful base for the steaming process. For a vegetarian option, substitute with vegetarian bouillon.
Place the saucepan on a burner and insert the colander filled with vegetables into the top of the pan.
Sprinkle the vegetables with 2 tablespoons of Mrs. Dash Original Blend seasoning.
Place 1/4 lb (1 stick) of butter on top of the vegetables. As the butter melts, it will coat the vegetables and add a rich, savory flavor.
Cover the saucepan with the lid, leaving it slightly off-center to allow steam to vent. This is important to prevent excessive pressure buildup inside the pan.
Bring the water to a boil over high heat, then reduce the heat to medium-high to maintain a gentle boil of the liquid. Gradually reduce the heat to medium to continue the gentle boil.
During the steaming process, it’s crucial to monitor the water level in the saucepan periodically. Ensure the water doesn’t boil away completely, as this could damage your pan and burner and prevent the vegetables from cooking properly.
As the butter melts, it will coat the vegetables and then drain through the colander into the seasoned water below. The steam will infuse the vegetables with a savory flavor as they cook.
Steam the vegetables for approximately 20-25 minutes, or until the turnips and rutabagas are soft and tender. Use a fork to test the tenderness of the vegetables.
Once the vegetables are cooked to your liking, remove the colander from the saucepan. Add salt and pepper to the vegetables to taste.
You’ll notice that the water in the saucepan has reduced to a salty, buttery sauce. You can drizzle some of this sauce over the steamed vegetables before serving, if desired.
Alternatively, you can use the leftover sauce to drizzle over roasted chicken legs or other dishes.

Expert Tips & Tricks

Vegetable Prep: Ensure the turnips and rutabagas are cut into smaller pieces than the other vegetables to ensure they cook evenly.
Seasoning: Experiment with different Mrs. Dash blends to find your favorite flavor profile. Italian or Garlic Herb blends would also work well.
Butter Basting: For extra richness, baste the vegetables with the melted butter halfway through the steaming process.
Doneness: The vegetables should be tender-crisp, retaining a slight bite. Avoid overcooking them, as they will become mushy.

Serving & Storage Suggestions

Serve the steamed vegetables immediately as a side dish with roasted chicken, fish, or pork. Arrange the vegetables artfully on a plate, drizzling the buttery sauce over them.

Leftover steamed vegetables can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan with a little water or in the microwave until heated through. The vegetables can also be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating. The texture may be slightly softer after freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	274 kcal	N/A
Total Fat	23.9 g	36%
Saturated Fat	14.7 g	73%
Cholesterol	61.4 mg	20%
Sodium	781.7 mg	32%
Total Carbohydrate	14.3 g	4%
Dietary Fiber	3.6 g	14%
Sugars	8.2 g	N/A
Protein	3.4 g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegan Version: Substitute the butter with olive oil or a vegan butter alternative. Use a vegetable bouillon instead of chicken-flavored broth.
Spice it up: Add a pinch of red pepper flakes to the seasoning mix for a little heat.
Seasonal Veggies: Adapt the recipe to include seasonal vegetables like asparagus, green beans, or bell peppers.
Herb Infusion: Add fresh herbs like thyme or rosemary to the steaming water for a more aromatic dish.

FAQs (Frequently Asked Questions)

Q: Can I use frozen vegetables for this recipe?
A: Yes, you can use frozen vegetables, but be aware that they may release more water during steaming and may have a slightly softer texture than fresh vegetables. Adjust the cooking time accordingly.

Q: Can I make this recipe ahead of time?
A: You can chop the vegetables ahead of time and store them in the refrigerator. However, it’s best to steam them just before serving for the best flavor and texture.

Q: What can I substitute for the Mrs. Dash seasoning?
A: You can use any herb and spice blend you like. Italian seasoning, garlic powder, onion powder, or a combination of salt, pepper, and dried herbs would work well.

Q: Is it necessary to use chicken-flavored broth?
A: No, you can use vegetable broth or water with vegetable bouillon for a vegetarian option. The broth adds flavor to the steaming process.

Q: How do I prevent the vegetables from becoming overcooked?
A: Keep a close eye on the vegetables while they are steaming and test them for doneness with a fork. They should be tender-crisp, not mushy.

Final Thoughts

Steamed vegetables with butter sauce might sound simple, but it’s a dish that truly highlights the natural flavors of fresh vegetables while adding a touch of decadence. Don’t be afraid to experiment with different vegetable combinations and seasonings to create your own signature version. I encourage you to give this recipe a try and discover the magic of transforming humble vegetables into a delicious and satisfying dish. And don’t forget to share your creations and feedback with fellow food lovers! Pair this side dish with a crisp white wine for a complete and delightful meal.

Steamed Veggies With Butter Sauce Recipe