Recipes for Steam Cooking

Side diSheS, Vegetarian diSheS
and CaSSeroleS
38
MIXED VEGETABLES
WITH LEMON CREAM
CHEESE SAUCE
INGREDIENTS
½ lb. carrots
½ lb. butternut squash
½ lb. zucchini
½ lb. cauliower
Lemon Cream Cheese Sauce
4 tbsp. butter
8 oz. cream cheese
¼ cup vegetable broth
Juice and zest of half a lemon
Salt
White pepper
1 sprig of basil
SETTINGS
STEAM, 210° – 212ºF
7 – 10 minutes
Perforated + Baking Pan
11
33
Peel the carrots and butternut squash. Cut the carrots diagonally into thin slices and chop
the butternut squash into cubes. Halve the zucchini lengthways then cut diagonally into
medium-sized triangles. Separate the cauliower into orets. Place the vegetables into the
perforated baking pan and steam
as indicated.
To make the sauce, heat the butter in a pan and, on a low setting, add the cream cheese
one spoon at a time. Pour in the vegetable broth. Add lemon juice and zest to taste. Season
with salt and pepper. Stir in the chopped basil leaves before serving.
Arrange the vegetables on plates or layer them in glasses and serve with the sauce.
COOK’S TIP:
In order to achieve a uniform cooking time, chop the vegetables with the longest cooking
time - in this case carrots - into small pieces. Vegetables with a shorter cooking time - here
the zucchini - should be cut into larger pieces.
Serves 4