Steamed crudités
with herb mayonnaise
Full Steam Program
Ingredients
A mix of spring vegetables
Baby carrots
Asparagus
Radishes
Small potatoes
Fennel
Mayonnaise
2 egg yolks
1 tbsp French mustard
250 ml sunflower oil
2 tsp white vinegar
1 pinch of Salt
Black pepper
Chopped mixed herbs / ramsons
Directions
Prepare the vegetables by peeling and cutting them into similar sizes. Place them in two containers preferably with holes in them. Put the thicker vegetables in one container and the thinner vegetables in the other. Preheat the oven and start by steaming the thicker vegetables for about 15-18 mins. After that, steam the thinner vegetables for about 5 mins.
Make the mayonnaise while the vegetables are steaming. Put 2 egg yolks in a bowl. Add the mustard and vinegar and then whisk together. Gradually add small drops of oil, while whisking all the time. When all oil is added, season with salt and pepper. Finally, add the finely chopped herbs.
Arrange the steamed vegetables on a plate and serve with the mayonnaise and perhaps some bread.