Steamed Vegetables in Season

There's nothing like steamed vegetables that are in season. This is our favorite vegetables for dinner in the winter.

Ingredients

2 leeks, trimmed, washed thoroughly, and cut in 2" rounds
4 red potatoes, cut into small quarters
Large broccoli stalk, trimmed and made into flowerets
3-4 carrots, peeled, and cut into 1" inch pieces
Olive oil (or butter if you prefer)
Parmesan cheese
Coarse sea salt
fresh ground pepper

Procedure

Place the vegetables in a large heat proof collander or vegetable steamer on a pot of boiling water. Cover with a lid and steam the vegetables until they are fork-tender.

To Serve

Transfer the vegetables on a serving platter, drizzle with olive oil, coarse sea salt, fresh ground pepper and a few shakes of Parmesean cheese. Toss gently, and serve hot.