4 long, skinny carrots - scrubbed
12oz. frozen petite green beans
12oz. frozen petite green peas
fresh broccoli florets
3-4T butter
fresh ground black pepper
fresh ground garlic sea salt
Cut the carrots in oblique chunks for an interesting visual and textural difference. The best end results for this dish will be obtained by individually steaming each vegetable before combining. I put the first two together since they had similar cooking times, but not similar enough. I should have followed my instincts. Frozen beans tend to be a bit tough, so fresh is always best if you can find them.
Steam each, chill in cold water in the steamer basket - except the peas. As soon as they're cold, tap the basket on a folded towel to absorb the water. Put in an ovenware baking dish. Lightly salt and pepper each layer. Finish with the peas, drained - but still hot.
Add the butter and a little more seasonings, cover a few minutes to melt the butter. Toss to coat everything with seasoned butter. Serve as is, with grilled fish, chicken or beef. You could also add chopped almonds or cashews, and a little peanut or almond butter, coconut cream and curry for a vegetarian casserole. . .Lin
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