Steamed Vegetable Medley
A vibrant and nutritious vegetable medley that’s easy to prepare, perfect for any meal, and keeps the essential nutrients intact.
Ingredients
Vegetables
- 300 g Chantenay carrots, scrubbed
- 1 small head cauliflower, cut into florets
- 1 head broccoli, cut into florets
- 150 g asparagus, trimmed
- 150 g fine green beans, trimmed
Seasoning
- 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 over medium heat.
Steaming
- Place Chantenay carrots into the lower steamer basket, cover, and steam for 5 minutes.
- Add cauliflower and broccoli to the lower steamer basket, cover, and steam for an additional 5 minutes.
- Prep asparagus and fine green beans and place them in the upper steamer basket. Stack above the lower one and steam all vegetables together for another 10 minutes or until tender but still crunchy.
Serving
- Mix the softened salted butter with white pepper in a small bowl until well combined.
- Transfer the steamed vegetables to a warm serving bowl, top with peppered butter, and sprinkle with chopped parsley.
Notes
Store leftovers in an airtight container for up to 3 days. Can be reheated by steaming or microwaving. For a longer shelf life, freeze the cooled vegetables.