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Summer vegetable bowl

Steamed vegetables in their own delicious juices - this dish is light and tasty

  • Ready in 25 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 185
  • Carbohydrates 14
  • Saturated Fat 7
  • Sugar 1
  • Protein 5
  • Fat 12
  • Fibre 6
  • Salt 2.99

Nutrition per serving

  • Calories 185
  • Carbohydrates 14
  • Saturated Fat 7
  • Sugar 1
  • Protein 5
  • Fat 12
  • Fibre 6
  • Salt 2.99

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)

Method

  1. 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.

  2. Bring a pan to the boil, fit the steamer basket, place the bowl inside, cover and steam for 4-5 mins.

  3. 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.

  4. Add the tofu, if using, and continue steaming for 2 mins. Remove the bowl and mix everything together one more time.

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