MEDLEY OF STEAMED BABY SPRING VEGETABLES
1 head Boston lettuce
24 baby carrots (about 4 cups)
3/4 pound haricots verts* (about 6 cups)
24 baby zucchini (about 5 cups)
24 baby yellow squash (about 5 cups)
12 large radishes
12 baby turnips (about 2 cups)
1 medium lemon
1 shallot
2 tablespoons chopped fresh dill
Separate lettuce into leaves; wash, dry, wrap in paper towels, and chill.
Scrub and trim vegetables, leaving some green tops.
Squeeze lemon: reserve juice.
Place squeezed rinds with their pulp in bottom of steamer; add shallot. Add water to cover; bring to a boil.
Fit steamer with perforated top half; add carrots and steam 5 minutes.
Add haricots verts and steam 3 minutes.
Add remaining vegetables; steam 3 minutes or until all vegetables are bright-colored and tender-crisp.
Line serving platter with chilled lettuce leaves; top with steamed vegetables. Sprinkle with reserved lemon juice and chopped dill. Serve at once.
*Haricots verts are green beans from France: if unavailable, use green beans.
Makes 12 servings
Source: Weight Watchers Magazine, June 1985
1 head Boston lettuce
24 baby carrots (about 4 cups)
3/4 pound haricots verts* (about 6 cups)
24 baby zucchini (about 5 cups)
24 baby yellow squash (about 5 cups)
12 large radishes
12 baby turnips (about 2 cups)
1 medium lemon
1 shallot
2 tablespoons chopped fresh dill
Separate lettuce into leaves; wash, dry, wrap in paper towels, and chill.
Scrub and trim vegetables, leaving some green tops.
Squeeze lemon: reserve juice.
Place squeezed rinds with their pulp in bottom of steamer; add shallot. Add water to cover; bring to a boil.
Fit steamer with perforated top half; add carrots and steam 5 minutes.
Add haricots verts and steam 3 minutes.
Add remaining vegetables; steam 3 minutes or until all vegetables are bright-colored and tender-crisp.
Line serving platter with chilled lettuce leaves; top with steamed vegetables. Sprinkle with reserved lemon juice and chopped dill. Serve at once.
*Haricots verts are green beans from France: if unavailable, use green beans.
Makes 12 servings
Source: Weight Watchers Magazine, June 1985
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