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YOUR RECIPE FOR STEAM COOKING

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Broccoli and Cauliflower Gratin

Steam-Baking

It only takes about 10 minutes to steam the vegetables and make the sauce for a vegetable gratin, and it can be baked alongside a meatloaf or chicken pieces for an easy delicious family meal. This type of recipe is very adaptable in terms of vegetables and cheese and if you like more depth of flavor a little smoked paprika or chili spice make a nice addition.

It only takes about 10 minutes to steam the vegetables and make the sauce for a vegetable gratin, and it can be baked alongside a meatloaf or chicken pieces for an easy delicious family meal
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Ingredients

1 - small head cauliflower

2 - broccoli crowns

2 - tablespoons, unsalted butter

2 - tablespoons, flour

2 - cups milk or half & half (warmed)

2 - cups grated Cheddar

Preparation

Preheat the oven to Convection or Convection Bake 350 degrees.


Cut the cauliflower in half and remove the core then cut each half into ½” thick slices.


Cut the broccoli the same way and steam the vegetables together on the cooktop or in the Combi Steam Oven for approximately 7 minutes until just tender.


Meanwhile make the cheese sauce, melt the butter in a heavy bottomed saucepan and stir in the flour. Cook over very low heat for a few minutes taking care not to let the roux get too dark.


Gradually stir in the warmed milk and heat slowly, stirring often until thickened.  Remove from the heat and stir in the grated cheese.


Place the steamed vegetables into an oven casserole and pour the warm sauce over them, spreading it evenly with a spatula. 

Bake for 20 - 25 minutes until the cheese is bubbling.


Serves 6

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Larissa Taboryski

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Steamed Snap Pea and Asparagus Salad with Radish

In this recipe both the snap peas and asparagus cook for the same amount of time, so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing. 


Paul-Tang1_edited.jpg

Larissa Taboryski

PDF Recipe

Ingredients

2 - cups snap peas, strings removed

1 - bunch asparagus, trimmed and cut into into thirds

4 - medium sized radishes, halved and cut into ½” thick slices

¼ - cup vegetable oil

2 - tbsp rice vinegar or apple cider vinegar

2 - tbsp chopped fresh mint

Preparation

Heat the Combi steam oven in the Steam Mode 212 degrees.


Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.


Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.


Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.


Serves 4 - 6

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