Table of Contents
Advertisement
Basket of steamed vegetables
Serves 4
8 small carrots
2 leeks, white part only
8 small waxy potatoes (e.g.
Roseval, Ratte, Charlotte,
Désirée)
2 small courgettes
12 small button mushrooms,
stalks removed
100g green beans
4 cabbage leaves
12 spinach leaves
Steamed leeks
Serves 4
1 kg leeks, white part only
Salt & pepper
Vegetables
42
Preparation: 20 min
Cooking: 30-35 min at 100°C
Wash the vegetables. Peel the carrots, cut off
1.
both ends of the courgettes. Cut the leeks and
courgettes into sections. Shred the cabbage leaves.
2.
Pour a litre of water into the water tank. Arrange
the carrots, leeks and cabbage in one of the
steamer baskets, put the lid on and cook for
30-35 min. Place the potatoes and spinach leaves
in the other basket and add after 5 min. 10 min
after that, add the beans, courgettes and
mushrooms. Allow to drain.
Arrange the vegetables in a serving dish. Serve
3.
hot, drizzled with extra-virgin olive oil or with a
bowl of aioli sauce.
Preparation: 10 min
Cooking: 35-40 min at 100°C
Wash the leeks thoroughly and leave whole.
1.
Pour a litre of water into the water tank. Lay the
leeks in one of the steamer baskets, put the lid on
and cook for around 35 min. Allow to drain
completely.
2.
Arrange the leeks on a serving dish and season
with salt and pepper. Serve hot, with a dressing
made either from olive oil (2 tbsp) and balsamic
vinegar (1 tbsp) or from orange juice (2 tbsp)
and hazelnut oil (½ tbsp).
Advertisement
Table of Contents
