Summer vegetable bowl

Name: Summer vegetable bowl
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Global
Ingredients: 1 carrots, cut into sticks if large; 1 turnips, cut into wedges; 1 Tbsp dry sherry; 2 Tbsps soy sauce; 1 medium courgette, cut into 1cm slices; 4 short asparagus spears; 3 fresh shiitake or open cup mushrooms, sliced into four; 25 grams butter; 2 spring onions, shredded; 100 grams smoked tofu, cubed (optional)

Summer vegetable bowl is a main course that serves 2. One serving contains 435 calories, 13g of protein, and 21g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have carrots, turnips, sherry, and a few other ingredients on hand, you can make it. It is perfect for The Fourth Of July. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Mix together the carrot and turnip, then marinade with the sherry and soy sauce for about 10 mins in a heatproof shallow bowl that will fit inside a steamer basket.

Ingredients you will need

Soy Sauce

Marinade

Carrot

Sherry

Turnip

Equipment you will use

Steamer Basket

Bowl

Bring a pan to the boil, fit the steamer basket, place the bowl inside, cover and steam for 4-5 mins.

Equipment you will use

Steamer Basket

Bowl

Frying Pan

Add the courgettes, asparagus and mushrooms, stirring to mix, dot with the butter, sprinkle with the spring onion, cover and continue steaming for another 3 mins.

Ingredients you will need

Spring Onions