Steamed Vegetables with Olive Oil (14cm)
- Cook
- 20 min
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
Add all vegetables in a medium bowl, toss with olive oil and salt.
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.
Use a cake tester to check whether the vegetables are cooked. Once they are tender, add butter and gently stir to mix. Serve warm.
You can substitute with seasonal vegetables on hand.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
