Update my dinner status, I'm making this tonight.
Servings: 1 Batch
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
cut in 1" rounds
florets & stems separated
loosely packed
scrubbed
cloves separated & peeled
Preparation
*Combine 2 or 3 of the following herbs: basil, thyme, marjoram, oregano and tarragon. Note: If turnips are larger than radish size, cut them in half or quarter them. Bring water to a boil in the bottom of a vegetable steamer over high heat. Place the potatoes in the steamer basket, cover, and cook until they begin to soften, about 10 minutes. Add the cauliflower stems, garlic cloves and fava beans; cover and steam until the stems begin to soften, about 5 minutes. Add cauliflower florets and steam until they begin to soften, about 5 minutes. Then add zucchini, and the turnips if you are using them. Cover; steam until zucchini has softened and begun to turn translucent, about 8 minutes. While vegetables are steaming, coarsely chop the herbs, then whisk them together with the olive oil in a large serving bowl. Transfer the steamed vegetables to the bowl, toss gently and serve immediately. Yield: 4 to 6 servings. Steaming time for vegetables: Potatoes - 15 minutes. Cauliflower florets - 8 minutes. Cauliflower stems - 12 to 18 minutes. Fava beans - 12 to 18 minutes. Small turnips - 8 to 10 minutes. Yellow squash - 8 to 10 minutes. Zucchini - 8 to 10 minutes. Loomis writes that this is "...the most flavorful mix of vegetables Ive ever tasted." From Arnold and Bonnie Pearlman/Crossroads Farm near Jonesport, ME in _Farm House Cookbook_ by Susan Herrmann Loomis. New York: Workman Publishing Company, Inc., 1991. Pp. 253-255. ISBN 0-89480-772-2. Electronic format by Cathy Harned. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
