• Lemongrass and Ginger Tea-Steamed Vegetables


    I was torn on whether to add this to our blog or not.  Steamed vegetables can be quite boring, so I was excited to try something new with them.  Although I was slightly underwhelmed by the results of this recipe, the others at my dinner table all enjoyed it.  So I am passing this idea along to you because I think adding aromatics to the steaming water really is a fantastic idea.  The different vegetable, tea and aromatic choices are quite endless, but I will post for you the original recipe from the Whole Foods Market website.


    • 5 cups water
    • 1 (2-inch) piece fresh ginger root, peeled and roughly chopped
    • 5 lemongrass-ginger tea bags
    • Sea salt, to taste
    • Ground pepper, to taste
    • 1 head cauliflower, stemmed, cut into florets
    • 1 head broccoli, stemmed, cut into florets
    • 2 zucchini, ends trimmed, halved horizontally, cut into 1/4-inch slices
    • 2 yellow squash, ends trimmed, halved horizontally, cut into 1/4-inch slices
    • 2 cups Jerusalem artichokes (sunchokes), peeled, sliced and sprinkled with lemon juice


    Place 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 a pinch of salt and 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 salt and pepper to taste. 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 for about 10 minutes, until vegetables are crisp-tender. Serve immediately.

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