Basket of steamed vegetables
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1 rating
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
Associated products
RECIPE STEPS
1Wash 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
2Pour 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
3Place 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
4Distribute 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.
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