Steamed vegetables only need one extra ingredient: extra-virgin olive oil

6 August 2019

Steaming is a wonderful way to cook almost any vegetable. Since they’re cooked gently, they keep all their goodness and lose none of their tasty appearance.

There’s nothing healthier than grabbing a handful of seasonal vegetables—which is when they’re at their best, creating an explosion of flavours and aromas on your plate—putting them in the steamer and waiting a few minutes until they’re ready: take them out when they’re still slightly al dente. It’s a quick and easy option for cooking multicoloured vegetables for a delicious cold salad. Magic!

There are a thousand and one ways to do with steamed vegetables:

* You can gently fry them in garlic with a dash of extra-virgin olive oil and then lightly fry them some more to bring out the flavours.

* Or drizzle extra-virgin olive oil directly on top, with a pinch of salt and pepper to taste.

* Or how about making a vinaigrette with a spoonful of honey and mustard or lemon juice for an irresistible salad?

Here’s a handy hint if you steam broccoli or cauliflower: instead of throwing the stems away, chop them up in fine slices and add to your salads.

Related posts

Four Perfect Salads for New Year’s Eve Dinner

Four Perfect Salads for New Year’s Eve Dinner


Vegetarian Christmas appetisers

Login required

or with your email address

There has ben an error please try again later