Steaming is typical of Chinese and Tibetan cuisine. I don’t know if it’s one of the many things the Silk Road gave us, or if Marco Polo brought it to us. I only know that steamed vegetables are tastier, have better colors, and stay crunchy. I don’t use it for dietary reasons but I find it practical. These are the vegetables we make most often; obviously, you can choose other ones to suit your taste.
Steamed Vegetables with Citronette dressing
- Preparation time: 40 minutes
- For 4 servings
- Difficulty: Easy recipe
- Ingredients
- 2 medium potatoes
- 4 carrots
- 4 small zucchini
- For the citronette:
- 10 g lemon juice
- 50 g extra virgin olive oil
- 10 g mustard
- Salt and pepper to taste
- Instructions
- Wash the potatoes, peel them, and cut them into chunks.
- Wash the carrots and cut them into slices (not too thin).
- Wash the zucchini and cut them into medium-thin rounds.
- In a saucepan, add salted water and a stainless-steel steamer basket. Once the water boils, add the vegetables one by one to cook according to their cooking time. The water in the saucepan should never touch the stainless-steel basket or the vegetables.
- First add the potatoes, which should cook for about twenty to twenty-five minutes. Cover with a lid, preferably transparent, and set the timer for five minutes.
- Then add the carrots, which should cook for about fifteen to seventeen minutes. Cover with a lid, preferably transparent, and set the timer for five minutes.
- Finally, add the zucchini, which should cook for about ten minutes.
- While cooking, prepare the citronette. Place all the ingredients in a bowl and whisk until emulsified.
- Pour the vegetables onto a serving plate and serve with the sauce. I usually serve it with tomino cheese roasted on a grill.
Tips to ensure the success of the dish:
- For those who love broccoli (I don’t), the cooking time when cut into florets is about fifteen minutes.
- The cooking time for green beans is fifteen minutes, while the asparagus is about ten minutes.
