Steamed Winter Veggie Bowls
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Warm up your table with a hearty, wholesome bowl packed with cozy winter flavors.
Ingredients:
Image credit: Epicurious
Ingredients:
- 1½ lb. baby Yukon Gold potatoes, halved if larger than 1"
- 8 leeks, white and light green parts only, trimmed, cut crosswise into 2" pieces
- 8 large eggs
- ½ cup extra-virgin olive oil
- ¼ cup sherry vinegar
- 1 tsp. honey
- Pinch of cayenne pepper (optional)
- 1½ tsp. kosher salt, divided
- ¼ cup finely chopped parsley
- 3 Tbsp. capers, drained
- 2 bunches broccolini, trimmed, larger stalks halved lengthwise
- Mayonnaise (for serving)
- Place a steamer basket in a large pot with 1 inch of water. Cover the pot and bring the water to a boil over high heat.
- Once boiling, add the potatoes and leeks to the basket. Place the eggs on top. Cover and steam for 10 minutes. Use tongs to remove the eggs and place them directly into a bowl of cold water to cool.
- While that steams, make the dressing. In a small bowl, whisk together the oil, vinegar, honey, cayenne (if using), and 1 teaspoon of salt. Stir in the parsley and capers, then set the dressing aside.
- Add the broccolini to the steamer basket on top of the other vegetables and season with the remaining ½ teaspoon of salt. Cover and steam until the broccolini is tender, about 3 to 5 minutes.
- As the broccolini cooks, peel the steamed eggs and cut them in half.
- To serve, spread a swoosh of mayonnaise onto plates. Arrange the steamed potatoes, leeks, broccolini, and egg halves over the mayo. Finish with a generous drizzle of the reserved dressing.
