Steamed vegetables with cheese

12 Oct

Steamed vegetables with cheese

On my work-from-home days, I often make a big bowl of steamed vegetables with cheese for lunch.

The idea for this dish came from some two-week, healthy-eating regime we followed years ago. Each day, you were presented with two choices of lunch – and whenever steamed vegetables with cheese was an option, I chose the other one.

Until the day I didn’t… and discovered that steamed vegetables with cheese is an immensely satisfying bowl of food. I’ve eaten it regularly ever since, with whatever vegetables are in season or on hand.

It’s important to drain the vegetables really well before seasoning, otherwise the olive oil is diluted by water.

I prefer to keep the cheese in one piece on top, rather than stirring it through the dish. That way you can have a bit with each forkful of vegetable.

Steamed vegetables with cheese
(serves 1)

  • 1 leek, cleaned and sliced into thick rounds
  • 1 carrot, peeled and cut into thick rounds
  • 1 small courgette, cut into thick chunks
  • cauliflower florets
  • broccoli florets
  • brussel sprouts, trimmed
  • a handful of green beans
  • olive oil
  • Maldon salt and freshly ground pepper
  • a generous wedge of soft cheese (pié d’Angloys, camembert, or brie are all good)
  1. Arrange the vegetables in a steamer, placing the slowest to cook (carrots, brussel sprouts) on the bottom.
  2. Steam until just tender and drain well.
  3. Tip the vegetables into a large bowl; dress with a splash of olive oil, season with Maldon salt and freshly ground black pepper, and top with a wedge of soft cheese.

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