Butter-Steamed Vegetables

Steamed vegetables are good when they stay vividly coloured and slightly crunchy.

1. Cut the carrot and the broccoli into equal-sized pieces so they cook at the same time.

2. Put them in a pot with a little water, or steam them over steam, covered.

3. Be careful not to overcook them – the vegetables should stay vividly coloured and crunchy, this takes about 6-8 minutes.

4. Drain them thoroughly, then toss them through with the butter to give them a glossy coating.

5. Salt them lightly at the end and serve immediately.

Tip: Toss the drained vegetables through with the butter right away and do not let them stand – they are at their most beautiful and flavourful warm.