Basket of steamed vegetables
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Preparation : 20 min
Cooking : 30 min
Total time : 50 min Rest : 0 min
4 people
8 small carrots
8 small firm-fleshed potatoes
150 g of mushrooms
0.25 white cabbage
2 leek whites
2 small zucchinis
100 g of frozen green beans
12 handfuls of spinach leaves
RECIPE STEPS
1
Wash the vegetables. Peel the carrots, remove the ends of the zucchinis.
Cut the leek whites and zucchinis into sections.
Cut the cabbage leaves into strips.
- 8 small carrots
- 2 leek whites
- 2 small zucchinis
- 150 g of mushrooms
- 0.25 white cabbage
2
Pour 1 L of water into the steamer's reservoir. Place the carrots, leeks, and cabbage in the steam basket, put the lid on, and cook for 30 minutes.
- 8 small carrots
- 2 leek whites
- 0.25 white cabbage
3
Place the potatoes and spinach in the other steamer basket then add after 5 minutes.
10 minutes later (or 15 minutes before the end of cooking), add the green beans, zucchini, and mushrooms. Let them drain.
- 8 small firm-fleshed potatoes
- 2 small zucchinis
- 150 g of mushrooms
- 100 g of frozen green beans
- 12 handfuls of spinach leaves
4
Distribute the vegetables in the serving dish.
Serve hot, accompanied by a choice of a drizzle of extra virgin olive oil or a bowl of aioli sauce.