Steamed Spring Vegetables
Steamed spring vegetables
Seasonal veggies taste great subsequently theyre lightly cooked and dressed subsequent to lemon and balsamic.
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Hey everyone, hope you're having an amazing day today. Hey everyone, it's Brad, all right to our recipe site. Today, we're going to prepare a special dish, Steamed spring vegetables. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Steamed spring vegetables is one of the most well liked of recent trending foods on earth. It is easy, it's fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Steamed spring vegetables is something which I've loved my whole life.
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To begin next this recipe, we must first prepare a few ingredients. You can have Steamed spring vegetables using 6 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Steamed spring vegetables:
- 1 bunch baby (Dutch) carrots
- 1 bunch asparagus, woody ends trimmed
- 3 small zucchini, ends trimmed, quartered lengthways
- 40g butter
- 2 tsp finely grated lemon rind
- 1 tbsp white balsamic vinegar
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Steps to make Steamed spring vegetables:
- Peel the carrots and trim the tops, leaving just nearly 4cm of the green stems attached.
- Place the carrots in a large steamer almost pinnacle of higher than a saucepan of simmering water. Cook, covered, for 5 minutes. mount going on the asparagus and zucchini. Cook, covered, for a added 2 minutes or until the vegetables are throbbing crisp.
- Melt the butter in a large frying pan on top of medium heat until foaming. accumulate the lemon rind and cook for 30 seconds. go to the vegetables and vinegar. Toss to combine. Season afterward salt and pepper. Transfer to a serving platter to serve.
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