Steamed Vegetable Platter with Hollandaise Sauce
For Sauce: In the top of a double boiler whisk together egg yolks, water, lemon juice, salt, and pepper. Add 1 piece of the margarine or butter. Place over boiling water (upper pan should not touch water). Cook, stirring rapidly, till margarine or butter melts and sauce begins to thicken. Add the remaining margarine or butter, a piece at a time, stirring constantly. Cook and stir till sauce thickens, 1-2 minutes. Immediately remove from heat. If sauce is too thick or curdled, immediately beat in 1-2 tablespoons hot water. Keep warm over hot water.
3 beaten egg yolks
1 tablespoon water
1 tablespoon fresh lemon juice
pinch white pepper
4 ounces margarine or butter, at room temperature, cut into thirds
2 teaspoons dried basil, sage, or oregano, crushed
1-1 1/2 pound cut-up mixed fresh vegetables such as zucchini, eggplant, jicama, asparagus, peppers, carrots, parsnips, brussels sprouts, turnips
For Vegetables: Fill a 4-qt saucepan with 1 inch of stock or water; stir in dried herbs and bring to boiling. Arrange desired cut-up vegetables in a steamer basket and place in saucepan. Cover and steam till vegetables are tender. Allow 3-4 minutes for 1/4-in-thick zucchini slices, 3/4-in eggplant cubes, 1/2-in jícama cubes, and asparagus spears; 5-6 minutes for pepper strips; 8-10 minutes for 1/4 in-thick carrot or parsnip slices, halved Brussels sprouts, or 1/2 in turnip cubes. Remove vegetables and arrange on a platter. Spoon hollandaise over vegetables or dip vegetables into hollandaise to eat.
Serves 4-6 as an accompaniment or first course
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