Summer vegetable bowl

Summer vegetable bowl

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(1 ratings)

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Cooking time

Ready in 25 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
185
protein
5g
carbs
14g
fat
12g
saturates
7g
fibre
6g
sugar
1g
salt
2.99g

Ingredients

  • 1-2 carrots, cut into sticks if large
  • 1-2 turnips, cut into wedges
  • 1 tbsp dry sherry
  • 2 tbsp soy sauce
  • 1 medium courgette, cut into 1cm slices
  • 4-6 short asparagus spears
  • 3 fresh shiitake or open cup mushrooms, sliced into four
  • 25g butter
  • 2 spring onions, shredded
  • 100g smoked tofu, cubed (optional)

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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.

Recipe from Good Food magazine, June 2005

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Comments

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dancingbunny's picture
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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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