Steamed Vegetable Mountain

This is a delicious, light vegetable dish that has a beautiful presentation – after being arranged and steamed in a deep bowl, the vegetables are turned out on a plate, creating a little mountain made up of different sections and colors. If you don’t have the time to fuss with this presentation, however, it’s just as tasty mixed together and steamed, then served in its bowl. This is a wonderful accompaniment to saltier, richer dishes such as Beef in Garlic Sauce because it is vegetarian and contains much less fat and sodium.


  • 1 medium potato – I like to use a waxier type, such as a red potato or Yukon Gold, but just about any type will do, and it might be fun to experiment with some of the wilder colors that are now available, such as purple!
  • 1 large carrot, approximately 7-8″ long
  • 6 shiitake mushrooms, stems removed and reserved for making broth
  • 4 large napa cabbage leaves
  • 1 tsp oil
  • 1 c broth or water
  • 1/2 tsp salt


  1. Peel the potato and carrot and cut them into thin sticks, approximately 1/8×1/8×2″ – this is most easily accomplished on a mandolin.
  2. Keep 1 mushroom cap whole, cut the remaining 5 into 1/8″ wide strips.
  3. Cut the napa leaves into 1/2″ wide ribbons.
  4. Use the oil to grease a heatproof bowl that is just big enough to contain the vegetables.
  5. Place the whole mushroom cap at the bottom, then arrange the potato, carrot, and mushroom shreds around the bowl, each in their own third with the lower ends on top of the mushroom cap.
  6. Add the cabbage ribbons to the center of the bowl and press down gently. If you’ve chosen the correct bowl, the vegetables should come up to the very top, or at least close to it – this will make unmolding it less messy and keep the vegetables in a mound.
  7. Combine the broth with the salt and pour gently into the bowl.
  8. Set the bowl in a steamer, and steam until the potato and carrot are both cooked through, approximately 20-30 m., but be sure to check the doneness for your self by carefully pulling out a piece of potato and/or carrot and tasting it.
  9. Remove the bowl from the steamer, gently tip to pour the juices into another bowl – you may want to cover the bowl lightly with a plate before tipping so that the vegetables don’t all come sliding out when you least expect them to.
  10. Place the serving plate upside down over the bowl of vegetables, turn it over quickly and tap a few times to make sure that the vegetables aren’t sticking to it. Remove the bowl slowly, and you should have a beautiful “mountain” of vegetable strips capped by a whole mushroom on top.
  11. Pour a bit of the juices into the serving plate, and after the dish has been admired, mix it all up so that people get some of each vegetable in each bite.

nutritional data:

This is a nutritionist’s dream dish – almost no fat, zero cholesterol, vegetable-centric, steamed…. The sodium content is not high to begin with, but if you’re watching your sodium intake, you can try using homemade broth and reducing the sodium content. I have used water in this calculation and assume that the dish serves 4. Nutitional data is per serving.

  • Total calories 68, calories from fat 2
  • Total fat 0 g, saturated fat 0 g
  • Cholesterol 0 mg
  • Sodium 313 mg
  • Total carbs 16 g, dietary fiber 2 g, sugars 2 g
  • Protein 2 g

One Response

  1. Wow, thank you so much for your sweet comment on my blog… and it looks like YOU have quite a great blog going as well. I’m off to explore it some more :o).

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