| Prep: 20 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 85 | 5g | 0.7g | 10g |
| sugars | fibre | protein | salt |
| 5g | 2g | 2g | 0.4g |
Cyperus Articulatus Steamed Vegetables: a vibrant, refreshing dish that marries the sweet crunch of carrots, bell peppers, and zucchini with the earthy undertones of minced garlic and Cyperus articulatus root. This recipe is a nod to the synergy between the diverse culinary traditions I hold dear – the bold colors and flavours of the Caribbean paired harmoniously with the rustic aromas of Spanish cuisine.
A Vibrant Canvas of Flavors
Each ingredient in the Cyperus Articulatus Steamed Vegetables recipe plays its part in a sensational symphony of tastes. The endearing snappiness of carrots, the crisp sweetness of bell peppers, the soft, subtle bitterness of zucchini, all harmonized with the pungency and spice of garlic and the vibrant seasoning of lemon juice and fresh herbs, not forgetting the allure of the Cyperus articulatus root, which adds a touch of the exotic. All of this orchestra of flavors is brought together under the gentle drizzle of olive oil, creating a dish that is at once comfortingly familiar and excitingly new.
Health on a Plate
This recipe isn’t just about igniting the taste buds, it’s about nourishing the body and soul too. Overflowing with a wealth of nutrients from the vegetables, and the heart-healthy goodness of olive oil, each steamy bite is a pack of nutritional goodness. Moreover, the Cyperus articulatus root, a gem from the Caribbean, has been linked to a variety of health benefits including pain relief, and anti-inflammation properties. Consuming this meal not only satiates your hunger but also bolsters your well-being.
Versatility in Pairing
The beauty of the Cyperus Articulatus Steamed Vegetables lies not just in its simplicity and flavour profile, but also in its versatility. It would be just as home on the side of a grilled steak or roasted chicken, as it would be accompanying a beautiful piece of seared fish or a hearty vegetarian casserole. It’s not unlike a Spanish pisto in that it can sit beautifully as a side dish or can take centre stage as a light, satisfying lunch all on its own.
What You’ll Need
- 1.5 cups chopped carrot
- 1.5 cups chopped bell peppers
- 1.5 cups chopped zucchini
- 6 cloves garlic, minced
- 1.5 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon fresh lemon juice
- 0.5 cup sliced Cyperus articulatus root
- 1.5 cups of water
- 2 tablespoons chopped fresh herbs (parsley, dill, thyme)
Method
Step One
Start with washing all your vegetables thoroughly. After washing, chop your carrots, bell peppers and zucchini into bite-sized pieces. Also, mince the garlic and slice half a cup of Cyperus articulatus root.
Step Two
Heat a pan over medium-high heat. Once heated, add 1.5 tablespoons of olive oil to the pan. Add the minced garlic to the pan and sauté till it turns golden brown.
Step Three
Add the chopped carrots, bell peppers, and zucchini into the pan. Add the sea salt and ground black pepper to the vegetables and mix well. Sauté the vegetables until they start to become tender, which should take about 5-7 minutes.
Step Four
Next, add the sliced Cyperus articulatus root and 1.5 cups of water into the pan. Lower the heat to a simmer, cover the pan with a lid and allow the vegetables to cook and get infused with the flavours of the root and spices.
Step Five
After the veggies are fully cooked and tender, remove the lid. If there is still a lot of water, increase the heat and let it evaporate. Turn off the heat and drizzle fresh lemon juice over the vegetables and stir well.
Step Six
Lastly, garnish your steamed vegetables with freshly chopped herbs such as parsley, dill or thyme according to your preference. Give one last stir to your dish and it’s ready to serve!
