Name: Steaming steamed vegetables with walnut garlic sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Ingredients: a few thyme sprigs; 300 gram baby potatoes, halved; 10 baby carrots, peeled (see notes); 2 zucchinis, cut into thick batons; 250 gram baby beans, trimmed (see notes); 1 bunch broccolini; 8 8 squash, stems trimmed (halved if large); chopped herbs, such as parsley and mint, extra virgin olive oil, to serve; Walnut garlic sauce; 1 thick slice white bread, crusts removed; 1 1/4 cup (125g) walnuts (see notes); 1 clove garlic; 1 juice of lemon; 2 tablespoon finely chopped coriander

Ingredients

a few thyme sprigs

300 gram baby potatoes, halved

10 baby carrots, peeled (see notes)

2 zucchinis, cut into thick batons

250 gram baby beans, trimmed (see notes)

1 bunch broccolini

8 8 squash, stems trimmed (halved if large)

chopped herbs, such as parsley and mint, extra virgin olive oil, to serve

Walnut garlic sauce

1 thick slice white bread, crusts removed

1 1/4 cup (125g) walnuts (see notes)

1 clove garlic

1 juice of lemon

2 tablespoon finely chopped coriander

Method

1.To make sauce, soak bread in just enough water to cover for 5 minutes. Squeeze dry. Place walnuts and garlic in a food processor and pulse until ground. Add bread and salt to taste. Pulse to form a paste. With motor running, gradually add lemon juice and enough chicken stock to make a smooth sauce with mayonnaise-like consistency. Set aside and stir in coriander just before serving.

2.Place thyme in a bamboo steamer. Place potato on top, cover and steam over simmering water for 5 minutes. Place carrots on top of potato, cover and cook for another 2 minutes. Place remaining vegetables in a second steamer basket on top and steam for another 3-4 minutes, until tender.

3.Arrange on a platter, scatter with herbs and season with pepper. Drizzle over a little oil and serve with sauce.

You can peel and cut two carrots into sticks instead of using baby carrots, try asparagus instead of beans. Only use fresh walnuts, if unsure, use Californian nuts in a vacuum-sealed tin.
Note

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