Potato-Steamed Vegetables

1. 1

   Scrub the potatoes, cut into 1/2-inch cubes, and put into a large pot that has a close-fitting lid. (Adjust the pot size or ingredient proportions so that the layer of potatoes is at least 1 inch deep.) Add cold water to just below the top of the potato layer.

2. 2

   Peel the carrots, wash the broccoli and cauliflower, and cut florets free of the woody stems. Chop carrots and stems into 1/2-inch pieces, layer on top of potatoes. With your hands, break florets into bite-size pieces (cutting with a knife will result in mush) and layer on top of stems.

3. 3

   Clamp on the lid and put the pot on medium-high heat. After 10 minutes, add the edamame. After about 15 minutes, your vegetables should be steamed: broccoli still bright green but easily pierced with a fork. Working quickly (or the broccoli will go gray), remove from heat, drain any remaining water, and dump steamed vegetables into a big serving bowl.

4. 4

   Add red pepper, oil, salt, and parsley and toss to mix thoroughly, adding extra salt, oil, and perhaps a dash of black pepper to taste.

No additional tips available.