I often make steamed vegetables with glaze, I learned some time ago how to make balsamic glaze at home.
Steamed vegetables with balsamic glaze are a light and delicious dish, perfect for those looking for a healthy and tasty side. The preparation is simple and allows you to enhance the natural flavor of the vegetables, enriching them with the sweet and sour touch of balsamic glaze.
Balsamic glaze is a traditional condiment of Italian cuisine, particularly appreciated for its rich and complex flavor. Balsamic vinegar of Modena, in particular, is famous worldwide and is used in many recipes to add depth and a touch of sweetness. Steamed vegetables, on the other hand, are an ancient and healthy cooking method that allows the nutritional properties of vegetables to be preserved.
Try making it yourself, it’s easy to do and pairs perfectly with fish, chicken, and even vegetables. I’ve also tried it with Chinese dumplings, spectacular!!
If you have one, use the electric steamer, which is very convenient and spacious, and then washes very quickly under running water.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for steamed vegetables with balsamic glaze
- 1 red bell pepper
- 1 yellow bell pepper
- 2 zucchini
- 2 carrots
- 1 yellow onion
- 2 pinches salt
- to taste pepper
- 150 ml balsamic vinegar
- 40 g sugar
- 1 tablespoon honey
- Half glass red wine
- 1 pinch salt
Tools
- 1 saucepan
- 1 frying pan
- 1 kitchen knife
Preparation of steamed vegetables with balsamic glaze
To prepare steamed vegetables with balsamic glaze, start by preparing the balsamic glaze.
In a saucepan, mix balsamic vinegar with some sugar and, if desired, a bit of red wine. Bring to a boil and then let it simmer until the liquid reduces and becomes thick and syrupy.
Add the sugar and stir to dissolve it.
Put on a low heat, stirring occasionally.
Once it reaches a boil, add salt and honey and stir more often to prevent it from overflowing, as it tends to foam.
You will see that it gradually starts to thicken. Turn off the heat and let it cool slightly after 10 minutes of boiling, and once lukewarm, check the consistency, which should be just like honey, no longer liquid.
You can make it thicker if you want, but remember that once placed in the fridge, it tends to solidify more.
If when taking it out you find it too thick, just heat it for 10 seconds in the microwave or leave it at room temperature for 20 minutes.
While your glaze is cooking, clean your vegetables, cut everything into strips and onions into rings.
If you use a steamer, add water to the designated compartment and you can add the herbs you like in the aroma infuser.
Place peppers and carrots in the lower basket as they take longer to cook, and in the other basket, the remaining vegetables, setting the timer for 10 minutes.
If you prefer to use a regular pot, you can place the pasta cooking basket inside and first cook the peppers and carrots. After 8 minutes, add the other vegetables and finish cooking for another 6 or 7 minutes.
Drain the vegetables and arrange them on the serving plate, season with salt, pepper, a drizzle of extra virgin olive oil, place the glaze in small bowls so everyone has a bowl nearby, and…
ENJOY YOUR MEAL
Annatorte recommends
Balsamic glaze can be stored in the refrigerator for many months, while steamed vegetables can be kept for 2 days in an airtight container in the refrigerator.
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