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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.