Steamed Vegetable Medley
A delightful and colorful mix of seasonal vegetables steamed to perfection, preserving their nutrients and flavor.
Ingredients
Vegetables
- 300 g Chantenay carrots, scrubbed
- 1 small head cauliflower, cut into florets
- 1 head broccoli, cut into florets
- 150 g asparagus
- 150 g fine green beans
Seasoning and Garnish
- 2 tbsp salted butter, softened
- ¼ tsp white pepper
- 1 tbsp fresh parsley, finely chopped
Instructions
Preparation
- Fill the base of a two-tier steamer pan with 5 cm (2 inches) of water and bring it to a boil.
- Wash and cut the vegetables into uniform pieces.
Steaming
- Place the carrots into the lower steamer basket, position it over the boiling water, cover with a lid, reduce heat to medium, and steam for 5 minutes.
- After 5 minutes, add the cauliflower and broccoli to the same basket. Steam for another 5 minutes.
- Place the asparagus and green beans into the second steamer basket. Stack it above the first, cover again, and steam everything together for a final 10 minutes, or until all vegetables are tender.
Finishing Touch
- While the vegetables are steaming, mix the softened butter with the white pepper.
- Once the vegetables are cooked, transfer them to a warm serving bowl. Top with the peppered butter and sprinkle with chopped parsley.
Notes
Experiment with seasoning based on personal taste. For added variation, incorporate seasonal vegetables or serve with different dips.