Steamed vegetables in a slow cooker recipes with photos

Steamed vegetables in multi-cookers

This is the most traditional and familiar recipe for steamed vegetables, those that form the basis of the dietary menu and children's diet. Fresh and frozen vegetables are suitable for use in the slow cooker.

To prepare you will need:

vegetables: frozen or fresh – 500 g;
clean water – 1.5 l;
salt and dry spices to taste.

Preparation:
Pour water into the multicooker bowl and place a container on top intended for steaming.

Arrange the vegetables.

Cover the bowl with a lid and set the “steam” mode on the appliance panel, the timer to 20 minutes. You can season the vegetables before you start cooking.

Before serving, the finished dish can be sprinkled with a minimal amount of olive oil and served as a side dish for meat or fish.

Such vegetables go well with different sauces, and can also be an excellent independent dish.

Diet omelette with frozen vegetables.

Nutritionists suggest eating this popular dish for breakfast. Its calorie content does not exceed 70 kilocalories per 100 grams. At the same time, the body receives from it a large amount of vitamins, deficient microelements and a small amount of easily digestible proteins.

To prepare a dietary omelet from frozen vegetables in a double boiler you will need:

400 gram package of frozen mixed vegetables;
5 chicken eggs;
a glass of milk;
a little vegetable oil to grease the pan.

Preparing an omelet with vegetables:

Frozen vegetables are poured from the steamer into a greased bowl and poured with a salted mixture of beaten eggs and milk.
The bowl is placed in the steamer for half an hour in baking mode.
If desired, you can add finely chopped meat or sausage to this omelet.
This is how frozen vegetables in a double boiler turn into a delicious and healthy omelet.

Steamed vegetables in a slow cooker

Cooking vegetables in a slow cooker is an ideal way to preserve the appearance of food, and most importantly, beneficial vitamins are not lost when cooking vegetables in this way.

Number of servings: 2.

Calories per 100 g: 30 kcal.

Steamed vegetables - ingredients:

potatoes - 150 grams (about two medium potatoes);
carrots - 100 grams (about two medium carrots);
broccoli - 50 grams;
cauliflower - 50 grams;
water - 300 milliliters (about two multi-glasses);
salt, spices - to taste;

Recipe for “Steamed vegetables in a slow cooker”

Wash and peel the potatoes, cut into small cubes. Also cut the washed and peeled carrots into cubes or strips. Chop broccoli and cauliflower.

Pour water into the multicooker pan and place the steamer container on top, pour vegetables into it.

Pepper and salt as desired. You can add your favorite spices or add a specific flavor to vegetables by adding seasonings to the water.

Select the steaming program. The total cooking time in this program will depend on the amount of water poured into the multicooker pan, approximately 20 minutes.

As soon as the water has completely evaporated, the multicooker will finish cooking and switch to heating. To interrupt cooking of vegetables, turn off the heat.

You can easily check whether vegetables are ready using a fork or knife. If the vegetables are ready, the knife blade will go into them without any effort.

You can sprinkle a small amount of vegetable oil on the prepared vegetables, transferred to a plate. Bon appetit!

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Basic rules for cooking frozen vegetables in a double boiler.

Any vegetables cooked in a double boiler are a valuable dietary and lean dish that can be consumed at any age and state of health. Besides the fact that vegetables are healthy and have an appetizing appearance, they are always tasty.

Assorted vegetables sold in stores are prepared by the best nutritionists and chefs. And in such mixtures only compatible ingredients are present, which together provide an excellent taste range.

In addition, vegetables that have undergone quick freezing are practically no different in their properties from freshly harvested crops.

And in order to preserve their full value to the maximum, you need to choose the most gentle methods of cooking them. That's why experts advise cooking frozen vegetables in a double boiler rather than in a frying pan.

It is better to place undefrosted vegetables in the steamer; then their cooking time is about half an hour.

If the vegetables are already defrosted, then cooking them in a double boiler will take no more than 15-20 minutes.

You can add salt and pepper to the vegetables before placing them in the steamer. And to make the dish more juicy, sprinkle it with lemon juice.

Vegetables cooked in a double boiler are seasoned with sour cream, vegetable oil and herbs before serving.

Frozen vegetables cooked in a double boiler are good as an independent dish or as a side dish for meat, fish and mushroom dishes.

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How to steam vegetables in a slow cooker for a child

Due to their age, young children cannot eat hard, fresh vegetables. Therefore, you can prepare vegetable puree using a slow cooker. This will be a very healthy and tasty dish.

You need to cook with a small margin, because vegetables tend to boil a little and decrease in volume when cooked. You should also prepare only one serving, not leaving it for tomorrow.

Moms who care about their children will happily prepare a great dinner for the couple. You can take any vegetables that your child can eat.

Ingredients:

1 small zucchini;
1 small carrot;
2 pieces of potatoes;
2 liters of water;
2 tsp olive oil.

Cooking time: 30 minutes.

Calorie content: about 75 kcal / 100 g.

Recipe:

Peel the ingredients and chop thinly.
Place the vegetable pieces in the steamer. Fill the bowl with 2 liters of water and place it on top.
On the panel, select the “steaming” mode and set the time to 20 minutes.
When cooking is finished, remove the vegetables and cool them to about 35 degrees.
Add 100 ml of water and olive oil to the prepared vegetables. Using a blender, make a puree. In just half an hour you have a healthy children's lunch.

Want to make your dish more filling? Serve it with creamy sauce; it will perfectly complement the taste of vegetables. Enjoy a healthy vegetable dish with the whole family.

How to steam vegetables for vinaigrette

Vinaigrette is a well-known salad. Each housewife has her own unique recipe. But the main ingredient - vegetables - is in every salad. Many people don’t like to peel and cut boiled potatoes and beets, so you can try cooking already chopped vegetables.

We can do this perfectly using a slow cooker. By steaming vegetables, we will retain maximum beneficial properties and simplify the mechanism for preparing vinaigrette.

Ingredients:

3 pieces of potatoes;
1 beetroot;
1 carrot;
2 liters of water.

Cooking time: 1 hour 25 minutes.

Calorie content: about 60 kcal / 100 g.

Recipe:

Wash the vegetables, cut into small cubes. Place the beets in a steaming container.
Fill the bowl with water. Turn on the “steaming” mode for 1 hour 20 minutes.
15 minutes after the start of cooking, add carrots to the container.
35 minutes after the start of cooking, add the potatoes to the container.
After cooking is complete, remove the vegetables and leave to cool. After cooling, you can prepare a vinaigrette from them.

Steamed vegetable stew in a slow cooker

My dish today, and I called it steamed stew, is incomparable in every way. One look and you already dream of trying it as soon as possible.

Cooking time: 75 minutes, because the multicooker will cook.

Difficulty: everything is simple, just don’t miss a moment so that the multicooker doesn’t digest this beauty.

Ingredients:

100 grams of zucchini,
100 grams of green peas,
2 potatoes,
1 tomato
a few slices of pumpkin
100 grams of mushrooms,
100 grams of cauliflower,
100 grams of onion,
a bunch of different greens,
50 grams of celery,
3-4 cloves of garlic,
2 tbsp. olive oil.

How to cook vegetables with chicken breast

Chicken is a very healthy source of animal protein in our diet. It is accessible to all segments of the population and has excellent taste. For those who are watching their figure, it is better to eat chicken breast.

It is lower in calories compared to other parts of the bird and does not contain fat. The healthiest way to cook chicken is steaming. For juiciness, it is better to cook in foil or a baking bag.

You can cook it right away with a side dish of vegetables. Whatever you like best will do. You will get a balanced, healthy dinner that doesn’t take much time to prepare.

Ingredients:

chicken breast – 1 piece;
3 tbsp. soy sauce;
200 g Brussels sprouts;
1 carrot;
200 grams of green beans in pods;
2 liters of water;
salt, spices to taste.

Cooking time: 1 hour.

Calorie content: about 70 kcal / 100 g.

Recipe:

Wash the chicken breast and remove the skin. Blot with a paper towel. Add the necessary spices to taste.
Now you need to marinate it. To do this, pour soy sauce over the chicken. While we work on the other ingredients, the breast will absorb the sauce and marinate well.
Wash the zucchini and cut into cubes. Prepare green beans. Salt and season everything with spices.
Place the chicken breast in foil or a baking sleeve.
Pour water into the multicooker and place the container for steaming. Place the marinated breast in it and set the cooking time to 45 minutes in the “steam” mode.
After 25 minutes, add vegetables to the chicken and wait until the end of the program.
When the program ends, remove the chicken breast, unwrap the foil and let cool slightly. Serve steamed vegetables as a side dish with the chicken. A wonderful full dinner is ready.

How to steam rice without a steamer?

Homemade steamer for rice
Technological process:

Pour the required amount of rice with cold water
Rub it with your hands and rinse with water until the white coating disappears.
Leave to swell for 40-50 minutes
Then drain the water
Place a colander in a pan of boiling water so that it does not touch the liquid.
Sprinkle the cereal there
Close the lid carefully
Cooking time 20-25 minutes
Salt cooked rice or serve with soy sauce

Stew with zucchini and meat in a slow cooker

Zucchini is a vegetable available in free sale, as well as in the price category. You can also grow zucchini in your garden. They have a wide range of useful substances (microelements and vitamins). In combination with meat, zucchini helps improve digestion and the body's absorption of protein. In addition to meat and zucchini, we added other vegetables to the dish to make its taste even richer.

Zucchini helps improve the digestion process, normalizes acidity and helps improve meat digestion. In a word, the combination is simply amazing in every sense.

Ingredients: