Steamed Vegetables With Walnut-Garlic Sauce - cooking recipe

Ingredients

None None Few fresh thyme sprigs
10 oz baby potatoes, halved
10 None baby carrots
2 None zucchini, cut into thick batons
8 oz thin green beans, trimmed
8 oz broccolini
None None Chopped fresh herbs, such as parsley and mint, for garnish
None None Extra virgin olive oil, for drizzling
None None FOR THE WALNUT-GARLIC SAUCE
1 None thick slice white bread, crusts removed
1 1/4 cups walnuts
1 clove garlic
1 None lemon, juiced
2 tbsp finely chopped fresh cilantro

Preparation

For the sauce, soak bread in just enough water to cover for 5 mins. Squeeze dry. Place walnuts and garlic in a food processor and pulse until ground. Add bread and salt to taste. Pulse to form a paste. With motor running, gradually add lemon juice and enough water to make a smooth sauce with a mayonnaise-like consistency. Set aside. Stir in cilantro just before serving.
Place thyme in a steamer. Place potatoes on top. Cover and steam over a saucepan of simmering water for 5 mins. Place carrots on top of potatoes, cover and steam for 2 mins. Place remaining vegetables in a second steamer basket on top and steam for 3-4 mins, until tender.
Arrange vegetables on a platter. Sprinkle with herbs and season with black pepper. Drizzle with a little oil and serve with sauce.