Vermicular | Steamed Vegetables with Olive Oil (14cm)

Steamed Vegetables with Olive Oil (14cm)

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Cooking Time
Cook
20 min
Ingredients

1 medium carrot, peeled, quartered lengthwise and cut into 2” lengths
½ medium zucchini, cut into ½” slices
½ small Japanese sweet potato, halved lengthwise and cut into ½” slices
⅓ small potato, halved lengthwise and cut into ½” slices
3-4 small broccoli florets
1 tablespoon olive oil
¾ teaspoon kosher salt
⅔ tablespoon unsalted butter

DIRECTIONS
  1. Add all vegetables in a medium bowl, toss with olive oil and salt.

  2. Transfer the vegetables to the pot, cover and steam over very low heat for 10 minutes. Quickly stir, cover again and steam over very low heat for another 10 minutes.

  3. Use a cake tester to check whether the vegetables are cooked. Once they are tender, add butter and gently stir to mix. Serve warm.

Note
  • You can substitute with seasonal vegetables on hand.

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Musui–Kamado with the Vermicular Cookbook.

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