Ingredients
- 1 bunch baby (Dutch) carrots
- 1 bunch asparagus, woody ends trimmed
- 3 small zucchini, ends trimmed, quartered lengthways
- 40g butter
- 2 tsp finely grated lemon rind
- 1 tbs white balsamic vinegar
Description
Steamed Spring Vegetables Recipe - Peel The Carrots And Trim The Tops, Leaving About 4cm Of The Green Stems Attached. Place The Carrots In A Large Steamer Over A Saucepan Of Simmering Water. Cook, Covered, For 5...
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