Italian-Style Steamed Vegetables
25 min
total
4
people
111
calories per serving
Ingredients
4 people
- 2 pcCarrot (sliced on a bias)
- 1 pcZucchini (sliced into rounds)
- 200 gBroccoli (into florets)
- 1 pcFennel (into wedges)
- 2 tbspExtra virgin olive oil
- 4 pcBasil (chopped leaves)
- 1 pinchFleur de sel
- 1 pinchBlack peppercorns (ground)
Method
Vibrant vegetables with a firm bite. Fresh basil aroma blends with olive oil that makes every piece glisten.
- 1
Slice carrots on a bias, zucchini into thick rounds, and fennel into thin wedges. Break broccoli into even florets for uniform cooking.
- 2
Place vegetables in the steamer basket once water boils. Cover tightly. A knife tip should sink in with slight resistance: the vegetable is cooked but remains firm.
- 3
Transfer vegetables to a mixing bowl. Pour extra virgin olive oil and toss gently to glaze the vegetables. Add chopped basil at the last moment.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the steamer basket; heat circulation must be fluid.
- Plunge vegetables into ice water after cooking if not serving immediately to fix the chlorophyll.
How long does this dish keep?
Consume immediately to keep the crunch. Keeps for 24h in the fridge but loses texture.
4.8
8 reviews
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