Introduction

This Steamed Vegetable Medley is a colorful and healthy way to enjoy a variety of fresh vegetables. Lightly steamed to retain their natural flavors and nutrients, this dish is perfect as a side or a simple snack. With a touch of butter, white pepper, and fresh parsley, the vegetables come alive with subtle seasoning.

A white bowl filled with mixed steamed vegetables showing multiple layers: bright orange sliced carrots scattered evenly, vibrant green asparagus stalks and broccoli florets placed throughout, and white cauliflower pieces interspersed among the other vegetables. The vegetables look fresh with a slight shine, sprinkled lightly with black pepper and small green herb leaves on top. The bowl rests on a white marbled surface with a soft dark cloth partly underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 g (10.5 oz) Chantenay carrots, scrubbed
1 small head of cauliflower, cut into florets
1 head of broccoli, cut into florets
150 g (5.3 oz) asparagus
150 g (5.3 oz) fine green beans
2 tbsp salted butter, softened
¼ tsp white pepper
1 tbsp fresh parsley, finely chopped

Instructions

Step 1: Fill the base of a two-tier steamer pan with 5 cm (2 inches) of water and bring it to a boil.
Step 2: Place the scrubbed carrots into the lower steamer basket, position it over the boiling water, cover with a lid, reduce heat to medium, and steam for 5 minutes.
Step 3: After 5 minutes, add the cauliflower and broccoli florets to the same basket with the carrots. Cover and steam for another 5 minutes.
Step 4: Place the asparagus and fine green beans into the second steamer basket. Position it on top of the lower basket, cover, and steam all vegetables for an additional 5 minutes, or until tender.
Step 5: Carefully remove the steamer baskets. Transfer the vegetables to a serving dish. Add the softened salted butter, sprinkle with white pepper, and gently toss to coat.
Step 6: Garnish with the finely chopped fresh parsley and serve immediately.

Tips & Variations

For extra brightness, squeeze a little lemon juice over the vegetables before serving.
Try adding freshly minced garlic to the butter for a flavorful twist.
If you don’t have a two-tier steamer, steam the vegetables in batches, starting with the ones that take longer.
Substitute the Chantenay carrots with regular carrots or baby carrots if preferred.

Storage

Store any leftover steamed vegetables in an airtight container in the refrigerator for up to 3 days. To reheat, gently steam them again or warm in a microwave until heated through. Avoid overcooking to keep their texture intact.

How to Serve

A close-up view of a bowl filled with colorful steamed vegetables, arranged in a visually rich mix. The bottom layer contains bright green asparagus spears and green beans, with their smooth, glossy texture. On top of this, there are thick, round carrot slices in a vibrant orange shade, scattered evenly. Among these are dense, dark green broccoli florets adding rough, bumpy texture, and creamy white cauliflower pieces with smaller, rounded curds. All vegetables are seasoned with small black pepper specks and sprinkled with fresh green herbs for a pop of color. The bowl is placed on a white marbled surface that adds a clean, elegant background to the vivid colors of the vegetables. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

While fresh vegetables yield the best texture and flavor, you can use frozen vegetables. Adjust steaming times as frozen veggies will require slightly less time to cook.

What if I don’t have a steamer pan?

You can improvise by placing a heatproof colander or sieve over a pot of boiling water, ensuring it doesn’t touch the water. Cover with a lid and steam the vegetables this way.