Mixed Vegetables

One pot steamed mixed vegetables are a great way to get your source of vitamins and fibre intake and they taste great with a few dabs of butter. My mother used to make them this way and we have continued the tradition because it it simply so easy and tasty. Have them on their own or with some grilled meat. Leftovers can also be turned into vegetable fritters. They can also be mashed and frozen in portions for easy meals for babies.

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As you will see below some of the vegetables listed below are optional, the ones I consider necessary for the right taste are listed first and the others I add if I have them in the fridge.

Serves 4 – 6

  • Sml wedge of pumpkin
  • 3 – 4 large potatoes
  • 3 – 4 carrots
  • 1 zucchini
  • Large hand full of fresh or frozen beans
  • Approx 1 cup of frozen corn and peas
  • 2 – 3 large yellow squash – optional
  • Approx 1 cup of chopped cabbage – optional
  • 1/2 cup of broadbeans – optional
  • 1 cup broccoli pieces – optional
  • 1 cup cauliflower peices – optional
  • 1 tablespoon of chopped parsley – optional
  • salt & pepper
  • 1 cup of boiling water


  1. Cut all the vegetables that need it into chunk size pieces, see pictures above.
  2. Put vegetables into a large saucepan and add a small amount of boiling water up to 1 cup – not too much as we want to steam the vegetables rather than boil them. If you have a steamer big enough to take all these vegetables you can also use that.
  3. Make sure lid is on, bring to boil then turn down to simmer gently for about 15 – 20 minutes. Fork should go in easily.
  4. Serve and enjoy. I like mine with butter, David just prefers a little salt.

Ready to eat

Mixed Vegetables

Mixed Vegetables

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