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Recipe: Medley of Steamed Baby Spring Vegetables

Side Dishes - Vegetables
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
MsgID: 052480
Shared by: Betsy at Recipelink.com
Board: Healthy Cooking at Recipelink.com
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