Aromatic steamed vegetables

Aromatic steamed vegetables

By
From
Margaret Fulton Favourites
Serves
6
Photographer
Tanya Zouev and Armelle Habib

There’s nothing more welcome with a rich meal than lots of steamed vegetables, dressed with herbs and a drizzle of good-quality olive oil. Nutritionists agree this is the way to go — choose any vegetables in season.

Ingredients

Quantity Ingredient
10 asparagus spears or green beans
10 baby carrots
or 2 carrots, (cut into sticks)
8 broccoli or cauliflower
8 patty-pan squash
a sprig thyme or oregano
A pinch sea salt
3 tablespoons chopped fresh herbs such as flat-leaf parsley, chives, basil or chervil
freshly ground black pepper
1 tablespoon extra-virgin olive oil or butter

Method

  1. Prepare the vegetables. Break the tough ends off the asparagus. Top the beans. Trim and wash the baby carrots if using. Trim any thick base stalks from the broccoli or cauliflower, and separate the heads into florets. Wash the squash and lightly trim the stem and end. Leave whole, or halve if large.
  2. Put about 1 1⁄2 cups of water in the base of a steamer and bring to the boil. Lay a sprig of thyme or oregano in the top. Arrange vegetables on top and salt lightly. Cover and steam for 5–8 minutes. Arrange vegetables on a serving plate or bowl and sprinkle generously with the herbs and pepper. Drizzle over olive oil or toss with butter.
Tags:
Margaret
Fulton
Favourites
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