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BG Diet

Steamed spring vegetables

  • 0:20 Prep
  • 0:10 Cook
  • 6 Servings


  • 1 bunch baby (Dutch) carrots
  • 1 bunch asparagus, woody ends trimmed
  • 3 small zucchini, ends trimmed, quartered lengthways
  • 40g butter
  • 2 teaspoons finely grated lemon rind
  • 1 tablespoon white balsamic vinegar


  • 1
    Peel the carrots and trim the tops, leaving about 4cm of the green stems attached.
  • 2
    Place the carrots in a large steamer over a saucepan of simmering water. Cook, covered, for 5 minutes. Add the asparagus and zucchini. Cook, covered, for a further 2 minutes or until the vegetables are tender crisp.
  • 3
    Melt the butter in a large frying pan over medium heat until foaming. Add the lemon rind and cook for 30 seconds. Add the vegetables and vinegar. Toss to combine. Season with salt and pepper. Transfer to a serving platter to serve.

Source: taste.com.au


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