Summer Vegetable Bowl
This colorful and vibrant dish brings together the freshness of carrots, turnips, courgettes, asparagus, and mushrooms in a delightful steamed medley. Enhanced by a flavorful marinade and a touch of sherry, this dish is both nutritious and full of character. Perfect as a light and healthy side dish or a standalone meal bursting with vivid flavors.
— Constant Cookbook
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)
Instructions
- 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.
Yield
Serves 2
Nutrition
- Calories: 185 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 14 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 2.99 milligram of sodium
Comments
No comments found.