Steamed Vegetable Medley
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Ingredients
Vegetables
- 300 g (10.5 oz) Chantenay carrots, scrubbed
- 1 small head of cauliflower, cut into florets
- 1 head of broccoli, cut into florets
- 150 g (5.3 oz) asparagus
- 150 g (5.3 oz) fine green beans
To Serve
- 2 tbsp salted butter, softened
- ¼ tsp white pepper
- 1 tbsp fresh parsley, finely chopped
Instructions
- Prepare the Steamer:
Fill the base of a two-tier steamer pan with 5 cm (2 inches) of water and bring it to a boil. - Steam the Carrots:
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. - Add Cauliflower and Broccoli:
After 5 minutes, add the cauliflower and broccoli to the same basket. Steam for another 5 minutes. - Add Asparagus and Green Beans:
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. - Season and Serve:
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.
Tips:
- Cut vegetables into similar-sized pieces for even cooking.
- Use a timer to avoid over-steaming, which can lead to mushy textures.
- If you don’t have a two-tier steamer, steam in batches or use a steamer insert in a regular pot.
