This rich, warm trio of crisp steamed vegetables makes an excellent accompaniment to grilled fish or meat dishes, and it can also be served on its own as a vegetable salad.
ingredients
serves: 4
6 ounce baby carrots
9 ounce baby zucchinis
9 ounce fine asparagus spears
7/8 cup soured cream
2 teaspoons wholegrain mustard
1 tablespoon sweet butter, at room temperature
Black pepper
method
1. Prepare a steamer by half filling the bottom pan with water and putting it on to boil.
2. Meanwhile, peel and trim the carrots and cut any large ones in half lengthways. Trim and rinse the baby zucchinis and halve them lengthways, then trim and rinse the asparagus spears.
3. Put the carrots into the steamer, cover them and steam for 5 minutes. Then lay the zucchinis over the carrots, and the asparagus over the zucchinis. Replace the cover, and steam for 5 minutes.
4. While the vegetables are in the steamer, put the soured cream into a saucepan, then stir in the mustard and heat the mixture very gently until just warmed through.
5. Warm a serving bowl, put the vegetables into it and stir in the butter and some black pepper. Pour in the warm cream dressing, stir gently to mix it in thoroughly, and serve at once.
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more information
If asparagus is not in season, replace it with fine french beans.
