Nicky's Kitchen SanctuarySteamed Veg Medley Recipe
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Ingredients
Serves 6- 1 head of broccoli (chopped into florets)
- 1 small head of cauliflower (chopped into florets)
- 1 tbsp finely chopped fresh parsley
- ¼ tsp white pepper
- 150 g (5.3 oz) asparagus
- 300 g (10.5 oz) Chantenay carrots (scrubbed)
- 150 g 5.3 oz) fine green beans
- 2 tbsp salted butter (softened)
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Steps
- Step 1
Fill the base pan of a two-tier steamer pan with 5cm (2 inches) of water and bring to the boil.
- Step 2
Place the first steam basket on top of the pan of water and place the carrots in the steamer basket. Place a lid on the pan, turn the heat down to medium and simmer for 5 minutes.
- Step 3
After 5 minutes, add the cauliflower and broccoli to the steam basket with the carrots in and steam for a further 5 minutes.
- Step 4
Now add the asparagus and green beans to the second steamer basket and place them on top of the first steam basket. Steam both for a final 10 minutes, until all of the vegetables are tender.
- Step 5
Whilst the vegetables are steaming, mix together the butter and white pepper.
- Step 6
Once cooked, remove the vegetables from the steam baskets and place in a warm serving bowl.
- Step 7
Top with the butter (which should melt into the vegetables) and sprinkle on the parsley before serving.
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Fill the base pan of a two-tier steamer pan with 5cm (2 inches) of water and bring to the boil.
Source: Nicky's Kitchen Sanctuary
