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Summer vegetable bowl

Summer vegetable bowl

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  • Preparation and cooking time
    • Total time
    • Ready in 25 mins
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal185
low infat12g
saturates7g
carbs14g
sugars1g
fibre6g
protein5g
salt2.99g
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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)

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.

Goes well with

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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