Steam-Roasted Vegetables—Cacio e Pepe
Cooking Time
- Cook
Ingredients
- 1 carrot, unpeeled, halved crosswise and lengthwise
- ¼ Japanese sweet potato, skin-on, halved lengthwise, cut into 1” rounds
- ¼ watermelon radish, halved lengthwise, cut into 1” rounds
- 6 mushrooms, stemmed
- ½ head broccoli, separated into florets
- 4 asparagus, halved crosswise
- 2 Swiss chard leaves, ribs and stems removed
- 1 bunch radish, radish greens intact
- 1 tablespoon olive oil
- Kosher salt, to taste
- 1 ½ tablespoons salted butter
Topping
- Parmesan cheese
- Freshly ground black pepper
DIRECTIONS
Preheat the pot over medium heat for about 2 minutes. Add olive oil and spread it evenly. Once the oil starts to smoke, place carrots, sweet potatoes, watermelon radishes, and mushrooms into the pot and sprinkle with salt. Sear for about 1 minute, then cover and steam-roast over low heat for about 5 minutes.
Once browned, flip the vegetables and add broccoli and asparagus to the pot. Cover and steam-roast over very low heat for another 5 minutes.
Add Swiss chard leaves, radishes, and butter to the pot and mix gently. Turn off the heat and let the vegetables steam, covered, over residual heat for 5 minutes. Once steamed, mix gently, sprinkle Parmesan cheese and black pepper, and serve.
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