Summer vegetable bowl

Summer vegetable bowl

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(1 ratings)

Ready in 25 mins

Easy

Serves 2
Steamed vegetables in their own delicious juices - this dish is light and tasty

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal185
  • fat12g
  • saturates7g
  • carbs14g
  • sugars1g
  • fibre6g
  • protein5g
  • salt2.99g
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Ingredients

  • 1-2 carrots, cut into sticks if large
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1-2 turnips, cut into wedges
    Turnips

    Turnip

    tern-ip

    Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…

  • 1 tbsp dry sherry
  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 medium courgette, cut into 1cm slices
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 4-6 short asparagus spears
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 3 fresh shiitake or open cup mushroom, sliced into four
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 spring onion, shredded
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 100g smoked tofu, cubed (optional)

Method

  1. Mix together the carrot and turnip, then marinade with the sherry and soy sauce for about 10 mins in a heatproof shallow bowl that will fit inside a steamer basket.

  2. Bring a pan to the boil, fit the steamer basket, place the bowl inside, cover and steam for 4-5 mins.

  3. Add the courgettes, asparagus and mushrooms, stirring to mix, dot with the butter, sprinkle with the spring onion, cover and continue steaming for another 3 mins.

  4. Add the tofu, if using, and continue steaming for 2 mins. Remove the bowl and mix everything together one more time.

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Comments (1)

dancingbunny's picture
3

Tasted ok, but wouldn't fill up two people as a main meal, would work great as a started or side dish and have something else to go with it.

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