Magimix MULTIFUNCTION STEAMER - Manual (Page 44)

42 Vegetables
Preparation: 20 min
Cooking: 30-35 min at 100° Serves 4
8 small carrots
2 leeks, white part only
8 small waxy potatoes (e.g.
Roseval, Ratte, Charlotte,
Désirée)
2 small courgettes
12 small button mushrooms,
stalks removed
100 g green beans
4 cabbage leaves
12 spinach leaves
Wash the vegetables. Peel the carrots, cut off both
ends of the courgettes. Cut the leeks and courgettes
into sections. Shred the cabbage leaves.
Pour a litre of water into the water tank. Arrange the
carrots, leeks and cabbage in one of the steamer
baskets, put the lid on and cook for 30-35 min. Place
the potatoes and spinach leaves in the other basket
and add after 5 min. 10 min after that, add the
beans, courgettes and mushrooms. Allow to drain.
Arrange the vegetables in a serving dish. Serve hot,
drizzled with extra-virgin olive oil or with a bowl of
aioli sauce.
Basket of steamed vegetables
Preparation: 10 min
Cooking: 35-40 min at 100° Serves 4
1 kg leeks, white part only
Salt & pepper
Wash the leeks thoroughly and leave whole. Pour
a litre of water into the water tank. Lay the leeks in
one of the steamer baskets, put the lid on and cook
for around 35 min. Allow to drain completely.
Arrange the leeks on a serving dish and season
with salt and pepper. Serve hot, with a dressing
made either from olive oil (2 tbsp) and balsamic
vinegar (1 tbsp) or from orange juice (2 tbsp) and
hazelnut oil (½ tbsp).
Steamed leeks