Summer vegetable bowl
Steamed vegetables in their own delicious juices - this dish is light and tasty
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 25 mins
Vegetarian, Low-fat
- 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.
- Bring a pan to the boil, fit the steamer basket, place the bowl inside, cover and steam for 4-5 mins.
- 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.
- Add the tofu, if using, and continue steaming for 2 mins. Remove the bowl and mix everything together one more time.
Per serving
185 kcalories, protein 5g, carbohydrate 14g, fat 12 g, saturated fat 7g, fibre 6g, sugar 1g, salt 2.99 g
Recipe from Good Food magazine, June 2005.
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http://www.bbcgoodfood.com/recipes/2116/
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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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A fruity Sicilian olive oil brings out the best in this refreshing salad
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 25 mins
Vegetarian, Low-fat
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)
Per serving
185 kcalories, protein 5g, carbohydrate 14g, fat 12 g, saturated fat 7g, fibre 6g, sugar 1g, salt 2.99 g
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16 April 2010
teapot rated and commented on this recipe
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