Main Dishesbonappetit5.0
Steamed Vegetables With Miso-Ginger Dressing
This easy cooking method for steamed vegetables requires a steamer basket, but a cooling rack works too. The assertive dressing is a terrific accompaniment.
👥 2 Servings👤 Sue Li📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Pour water into a large saucepan or small pot to come 1" up the sides, bring to a boil, and set a bamboo steamer on top. (Or if using a metal steamer basket, set inside saucepan and add water to a depth of about 1"; basket should sit above water. Bring water to a boil.) Arrange ½ small kabocha squash, sliced into ½" wedges, across bottom of steamer, cover, and cook ⏱️ 8 minutes. Scatter 1 bunch white globe radishes, trimmed, 1 bunch small broccolini, trimmed, and 1 bunch small young carrots, peeled, around squash. Cook vegetables until everything is fork-tender, about ⏱️ 5 minutes.
bunch white globe radishes, trimmed (about 10 oz.)1bunch small broccolini, trimmed (about 10 oz.)1bunch small young carrots, peeled (about 5 oz.)1
2
Meanwhile, whisk 2 Tbsp. white miso, 3 Tbsp. fresh lemon juice, ¼ cup olive oil, 1 small garlic clove, 1 Tbsp. finely grated ginger, 2 tsp. toasted sesame oil, 1 tsp. honey, and 1 Tbsp. water in a small bowl to combine; season dressing with salt and pepper.
. white miso2 Tbsp. fresh lemon juice3 Tbsp. finely grated ginger1 Tbsp. toasted sesame oil2 tsp. honey1 tsp
3
Divide steamed rice between bowls, top with steamed vegetables, and spoon as much dressing over as you like. Editor’s note: This steamed vegetables recipe was first printed in our April 2017 issue. Head this way for more of our favorite ways to cook vegetarian for dinner →
Steamed rice, for serving
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