Ingredients

  • 6 carrots
  • 1 or 2 broccoli heads
  • 1 cauliflower

Dressing ingredients

  • 1 lemon
  • Freshly ground black pepper

Author of this recipe

Myrthe

Myrthe

Amateur cook

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As a student you sometimes have weekends without many vegetables so after a weekend with only sausages and beer this was the perfect dish. I decided to cook dinner with some of my fellow "Aussie" students and to enjoy a 'normal' meal around a table (you know the kind of meal you would get at your parents place.) There were lots of happy faces during the night and we all really enjoyed sharing a meal together. The moral of the story: "There is nothing better after a party weekend than sharing a plateful of beautiful crunchy vegetables with friends!" 

Preparation

Fill a pod with hot water and bring to the boil. Cut the cauliflower, broccoli and carrot into pieces. It is best to slice the carrot not to thin otherwise it will get soft and I love it when it stays crunchy! Steam the cauliflower, broccoli and carrots in a steaming pod on top of the (almost boiling) water.

Gently toss everything after about 5 minutes and check if they're still crunchy. It takes about 10 minutes to steam them al dente, but it is important that you keep checking them to make sure they don't go soft.

While the veggies are steaming squeeze the juice of 1 lemon into a big bowl with a bit of freshly ground black pepper (put as much in as you like). When the vegetables are ready just combine them gently with the lemon juice. 

Serve immediately, enjoy and smile!

Tips from the author

I made this recipe when I was living in student accomodation in Australia. Since the beginning of my stay there I really missed cooking together, which was something I always did with my housemates in Holland. So with my new Aussie housemates we all pitched in to make and enjoy our crunchy steamed veggies with this lovely crunchy potato salad, chicken schnitzel and home made mushroom sauce!