Healthy Poached Vegetables

Delicious and the most healthy, for a side dish, for a quick meal! Poached vegetables are an ideal basis for the diet of people who adhere to a healthy diet or for those on a diet. They completely retain their taste and are perfectly absorbed by the body. Serve them with meat or on their own.
cook time: 20 min
Miles Denholm
Healthy Poached Vegetables

Nutrition Facts (per serving)

53
Calories
4g
Fat
5g
Carbs
2g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Broccoli 100 g
Cauliflower 100 g
Carrot 1 pc
Vegetable oil 1 tbsp
Dry spices to taste
bell pepper 100 g
Green beans 100 g
Cherry tomatoes 5 pc

Recipe instructions

Step 1

Step 1
How to make poached vegetables? Prepare everything according to the list. The set of vegetables can vary according to your taste. Zucchini, leeks, cabbage, green young asparagus, peas and much more are perfect. The principle of cooking is to simmer vegetables for a short period of time over low heat under a tightly closed lid. I used a selection of fresh vegetables and cauliflower and green beans from the freezer.

Step 2

Step 2
Cut the bell peppers into two parts and remove the seeds. To brighten the finished dish, use peppers of different colors if possible. Peel the carrots. Separate the broccoli into small florets of equal size. Rinse all vegetables. Cut the peppers into cubes, carrots into thin circles or semicircles. Drain the green beans and cauliflower in a colander and hold under running water to remove the ice crust.

Step 3

Step 3
Grease the frying pan with vegetable oil using a silicone brush. Add peppers, cherry tomatoes, broccoli, green beans and cauliflower to the pan.

Step 4

Step 4
Add a small amount of salt to taste. At this stage, you can use your favorite spices. I took a pinch of ground paprika, black pepper and vegetable mixture.

Step 5

Step 5
Add water so that it covers the vegetables a little less than half. Instead of water, it is permissible to use chicken broth or vegetable broth.

Step 6

Step 6
Cover the pan with a lid and place on the stove. Bring to a boil, then reduce the flame to low and simmer the vegetables for about 11-15 minutes.

Step 7

Step 7
Vegetables should remain moderately crisp, but not soggy. If you have small pieces of vegetables, then 10 minutes will be enough to cook them.

Step 8

Step 8
Serve the steamed vegetables as a separate dish. They will be delicious even when cold.

Step 9

Step 9
Or in addition to meat as a side dish.

Additional rubrics

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