Steamed Vegetables With Walnut-Garlic Sauce Recipe

Name: Steamed Vegetables With Walnut-Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None Few fresh thyme sprigs; 10 oz baby potatoes, halved; 10 None baby carrots; 2 None zucchini, cut into thick batons; 8 oz thin green beans, trimmed; 8 oz broccolini; None None Chopped fresh herbs, such as parsley and mint, for garnish; None None Extra virgin olive oil, for drizzling; None None FOR THE WALNUT-GARLIC SAUCE; 1 None thick slice white bread, crusts removed; 1 1/4 cups walnuts; 1 clove garlic; 1 None lemon, juiced; 2 tbsp finely chopped fresh cilantro

Servings: persons

None None Few fresh thyme sprigs
10 oz baby potatoes, halved
10 None baby carrots
2 None zucchini, cut into thick batons
8 oz thin green beans, trimmed
8 oz broccolini
None None Chopped fresh herbs, such as parsley and mint, for garnish
None None Extra virgin olive oil, for drizzling
None None FOR THE WALNUT-GARLIC SAUCE
1 None thick slice white bread, crusts removed
1 1/4 cups walnuts
1 clove garlic
1 None lemon, juiced
2 tbsp finely chopped fresh cilantro

1
For the sauce, soak bread in just enough water to cover for 5 mins. Squeeze dry. Place walnuts and garlic in a food processor and pulse until ground. Add bread and salt to taste. Pulse to form a paste. With motor running, gradually add lemon juice and enough water to make a smooth sauce with a mayonnaise-like consistency. Set aside. Stir in cilantro just before serving.
2
Place thyme in a steamer. Place potatoes on top. Cover and steam over a saucepan of simmering water for 5 mins. Place carrots on top of potatoes, cover and steam for 2 mins. Place remaining vegetables in a second steamer basket on top and steam for 3-4 mins, until tender.
3
Arrange vegetables on a platter. Sprinkle with herbs and season with black pepper. Drizzle with a little oil and serve with sauce.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: None None Few fresh thyme sprigs, 10 oz baby potatoes, halved, 10 None baby carrots, 2 None zucchini, cut into thick batons, and more.

Yes, Steamed Vegetables With Walnut-Garlic Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steamed Vegetables With Walnut-Garlic Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions