Side dishes

Steamed vegetables in a slow cooker


Ingredients for Steaming Vegetables in a Multicooker

  1. Assorted vegetables, frozen 500g
  2. Olive oil 2 tbsp. spoons
  3. Spices to taste
  4. Salt to taste
  • Main ingredients: Beans, Cabbage, Carrots
  • Serving 2 servings

Inventory:

Slow cooker, Steaming pan, Tablespoon

Steaming vegetables in a slow cooker:

Step 1: Defrost vegetables.


In supermarkets you can find both ready-made assortments and trays with frozen vegetables, from which you can make a set to your liking, which option you prefer is not so important. So, the first thing you need to defrost them, do it better at room temperature. For example, just leave the bag on the table for 20-30 minutes.

Step 2: Prepare the slow cooker.


We will use the slow cooker in mode steaming. It will be better if you refer to the instructions - it says how to do it. Usually it is enough to pour into the water to the desired level and put a special container.

Step 3: We start steaming.


Pour the thawed vegetables into a container installed in the multicooker, cover them with a lid and start the steam mode for 20 minutes, this will be enough.

Step 4: Serve the steamed vegetables.


After 20 minutes, we take out the container from the multicooker, using a tablespoon we put the ready-made vegetables on plates, salt and pepper to taste, and sprinkle them with olive oil in the final touch. Steamed vegetables are ready!
Enjoy your meal!

Recipe Tips:

- Steamed vegetables can be either a side dish or an independent dish.

- If there is no olive oil, then you can use sunflower or corn, although the taste of the dish will suffer somewhat from this. However, you can do without oil.

- Thanks to a huge assortment of vegetables, this dish will never get bored - you can combine the ingredients as you wish, thereby creating new tasty combinations.