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A Bouquet of Steamed Vegetables
Ready In: 90 Minutes
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Serves 4
DIRECTIONS
- Leeks.
- Trim and wash the leeks, and cut into 8-inch lengths,8. Drop them into boiling water and boil 2 minutes, refresh in cold water, and drain (to set color). Arrange the leeks in one or two layers, salt lightly, cover by 1 inch with chicken broth, and simmer uncovered until just tender - 10 minutes. Arrange them in the baking dish, leaving the liquid in the pan.
- Cabbage.
- Cut the cabbage into 6 wedges, remove the cores and set the wedges cut side up in the vegetable steamer. Salt lightly, dribble on the optional melted butter, and baste with the liquid from the leeks. Steam about 15 minutes, basting several times with the liquid in the pan. Arrange in the baking dish with the leeks.
- Carrots.
- Trim and peel the carrots. Leave them whole if young and tender; otherwise, quarter or halve them. Arrange them in the steamer; cover and steam 10 minutes, or until tender. Arrange them with the other vegetables and pour the remaining steaming liquid over all.
- *Ahead-of-time note: Leeks, cabbage, and carrots may be cooked ahead; to reheat, cover with foil and place in a 300°F oven while the potatoes steam. I think it is safer to do the potatoes at the last minute, since they can go off in taste otherwise.
- Potatoes.
- Scrub the potatoes and shave a circle of skin off their midriffs. Arrange them in the steaming basket and add 2 inches of water to the pan. About 25 minutes before you plan to serve, cover the steamer, turn on the heat; steam them about 20 minutes, or until a small knife pierces them easily.
- Serving.
- Arrange the vegetables around your meat, or upon a separate platter. Rapidly boil down their aromatic cooking juices until almost syrupy and either pour them over the leeks, cabbage, and carrots, or add them to whatever sauce you may be serving.
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