Steamed Vegetables with Pomelo Sauce
by tanner brockwell
Sauce:
4 cloves garlic, chopped
1/4 cup extra-virgin olive oil
1/2 cup Pomelo Juice
1/4 cup chopped fresh cilantro leaves
1 teaspoon Jurassic Sea SaltVegetables:
1/2 bunch broccoli, cut in large florets
1/2 bunch cauliflower, cut in large florets
2 carrots, cut in thick slices
1 yellow or zucchini squash, cut in thick rounds
1/2 to 1 head fennel, cut into thin wedges
1 bunch White Asparagus
8 cloves garlic
1 bunch scallionsFor the sauce: Put the garlic and olive oil in a small pan on HIGH until the garlic starts to turn is golden, 1 to 2 minutes.
Stir in the Pomelo juice, cilantro, and salt and set aside until ready to serve.
For the vegetables: Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at room temperature with the sauce.
This
work is licensed under a
Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 License.
This work is licensed under the Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 License. To view a copy of this license, visit http://creativecommons.org/licenses/by-nc-nd/3.0/ or send a letter to Creative Commons, 171 Second Street, Suite 300, San Francisco, California, 94105, USA.
