Name: Summer vegetable bowl
Total time: 25 min
Yield: 2
Cuisine: British
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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Summer vegetable bowl

Summer vegetable bowl

Good Food team

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Serves 2

Easy

Total time: 25 mins

Ready in 25 mins

A star rating of 3 out of 5.1 ratingRate

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

Vegetarian

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Tomato & mint salad

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal185
fat12g

low
saturates7g
carbs14g
sugars1g
fibre6g
protein5g
salt2.99g

Method

step 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.
step 2

Bring a pan to the boil, fit the steamer basket, place the bowl inside, cover and steam for 4-5 mins.
step 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.
step 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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A star rating of 3 out of 5.1 rating

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