Magimix MULTIFUNCTION STEAMER - Manual (Page 46)

44 Vegetables
Preparation: 10 min
Cooking: 30 at 45 min at 100° Serves 4
1 kg waxy potatoes
(e.g. Roseval, Ratte, Charlotte,
Désirée)
1 bunch bay leaves
400 ml thick crème fraîche
4 tbsp snipped tarragon
Salt & pepper
Wash the potatoes but do not peel them. Slit them
lengthways and insert a bay leaf.
Pour a litre of water into the water tank. Place the
potatoes in one of the steamer baskets, put the lid
on and steam for 30-45 min, according to their
size.
Season the crème fraîche with salt and pepper and
mix in the tarragon. Serve the potatoes piping
hot, accompanied by the crème fraîche. Delicious
with oven-baked fish.
Bay leaf-flavoured potatoes
Preparation: 15 min
Cooking: 25-30 min at 100° Serves 4
250 g frozen extra-fine green
beans
250 g mangetout peas
300 g broccoli
4 small courgettes
2 tbsp chopped chervil
Dressing
1 lemon
150 ml olive oil
1 pinch salt
Freshly-milled black pepper
Rinse and string the peas. Wash the courgettes and
discard the ends. Separate the broccoli into small
florets and wash.
Pour a litre of water into the water tank. Arrange the
courgettes and broccoli in one of the steamer baskets,
put the lid on and cook for 25-30 min. Arrange the
beans and peas in the other basket and add to the
steamer 15 min before the end of the cooking time.
Allow to drain.
To make the dressing, squeeze the lemon, add the salt
to the juice, pour in the oil and add a few grinds of
pepper.
Arrange the vegetables on a serving dish. Slice the
courgettes lengthways, leaving the slices attached at
one end to make a fan shape. Coat with the dressing
and scatter with chervil.
Serve the vegetables as soon as they are cooked, so
that they lose none of their flavour or colour.
Provençal-style green vegetables