How to steam winter vegetables

Steamed-winter-vegetables-pepitas-sue-clemenger


Here’s a trans-seasonal crowd-pleaser that you can warm up or cool down depending on the weather where you are. Add chilli and garlic if that’s your thing. The dressing works well over fish or chicken too.

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Steamed winter vegetables with pepitas and tamari 


  • Author: Samantha Gowing
  • Total Time: 0 hours
  • Yield: Serves 4 as a side 1x
  • Diet: Vegan

Ingredients

Scale

3 bunches bok choy, cleaned and quartered lengthways

2 bunches broccolini, trimmed and quartered lengthways

½ cup pepitas

1 punnet micro herbs – purple basil, shizo, pea or red chard

Dressing
¼ cup macadamia oil or olive oil

2 teaspoons ginger, minced

3 tablespoons tamari

1 lime, juice only


Instructions

  1. Clean and prepare bok choy and broccolini.
  2. Place prepped vegetables in a large bamboo steamer basket.
  3. Cover securely with a lid.
  4. Place a large pan on stove and fit bamboo steamer inside.
  5. Pour enough water to come up to the base of the steamer.
  6. Do not flood the steamer!
  7. Steam vegetables over a high heat for 4-5 minutes.
  8. Meanwhile, whisk dressing ingredients together.
  9. Remove cooked vegetables and transfer to a large mixing bowl.
  10. Toss dressing through gently. Keep warm.
  11. Add activated pepitas and transfer to a serving platter.
  12. Garnish with snipped micro herbs and serve.
  • Prep Time: 10 minutes
  • Cook Time: 4-5 minutes

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