Steamed Winter Veggie Bowls
A nourishing bowl of steamed winter vegetables featuring baby Yukon Gold potatoes, leeks, and broccolini, topped with soft-cooked eggs and a vibrant sherry vinegar-caper dressing. Perfect for a healthy, satisfying meal.
Ingredients
- •1½ lb baby Yukon Gold potatoes
- •8 whole leeks
- •8 whole large eggs
- •½ cup extra-virgin olive oil
- •¼ cup sherry vinegar
- •1 tsp honey
- •1 pinch cayenne pepper
- •1½ tsp kosher salt
- •¼ cup parsley
- •3 Tbsp capers
- •2 bunches broccolini
- •¼ cup mayonnaise
Cooking Instructions
- 1.
Set a steamer basket in a large pot filled with about 1" water. Cover pot and bring water to a boil over high heat.
5 min
- 2.
Place potatoes, leeks, then eggs in steamer basket, cover, and steam 10 minutes. Using tongs, transfer eggs to a bowl of cold water.
10 min
- 3.
Meanwhile, whisk oil, vinegar, honey, cayenne (if using), and 1 tsp. salt in a small bowl. Stir in parsley and capers; set aside.
5 min
- 4.
Add broccolini to steamer basket on top of potatoes and leeks; season with remaining 1/2 tsp. salt. Cover and steam until broccolini is tender, 3-5 minutes.
5 min
- 5.
Meanwhile, peel eggs and break or cut in half.
3 min
- 6.
Swoosh a bit of mayonnaise in wide shallow bowls or on plates. Divide potatoes, leeks, broccolini, and eggs among bowls or plates. Drizzle with reserved dressing.
5 min
