Baby Vegetables with Sour Cream

Number of servings : 4 Prep time: Cooking time: Type of meal : | Side Dishes | Side Dishes Special

Number of servings : 4

Prep time:

Cooking time:

Type of meal : | Side Dishes | Side Dishes

Special diet :

Ingredients

1/2 lb (230 g) baby carrots
1/2 lb (230 g) baby zucchinis
1/2 lb (230 g) fine asparagus spears
3/4 cup sour cream
2 tsp (10 mL) wholegrain mustard
1 tbsp (15 mL) salted butter, at room temperature
Black pepper

Directions

  1. Prepare a steamer by half filling the bottom pan with water and putting it on to boil. Meanwhile, peel and trim the carrots and cut any large ones in half lengthwise. Trim and rinse the baby zucchinis and halve them lengthwise, then trim and rinse the asparagus spears.
  2. Put the carrots into the steamer, cover them, and steam for 5 minutes. Then lay the zucchinis over the carrots, and the asparagus over the zucchinis. Replace the cover and steam for 5 minutes.
  3. While the vegetables are in the steamer, put the sour cream into a saucepan, then stir in the mustard and heat the mixture very gently until just warmed through. Warm a serving bowl, put the vegetables into it, and stir in the butter and some black pepper. Pour in the warm cream dressing, stir gently to mix it in thoroughly, and serve at once.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:1870

Baby Vegetables with Sour Cream
Baby Vegetables with Sour Cream