One of the healthiest ways to cook vegetables, and to maximize their nutritional value, is to steam them. By steaming, the vegetables become sweeter and soft yet retain their flavor. Served with homemade bagna cauda sauce that makes the vegetables taste even better, you will want to eat another serving.
Steamed Vegetables
Ingredients (serves 4 / KAKOMI IH donabe 2.5L)
800ml water / in-season vegetables (ex. 1/4 pumpkin / 1 carrot / 1 sweet potato / 6 baby carrots / 6 small tomatoes / 1 Chinese cabbage / 1 purple onion / 1 purple cabbage)
Preparation
*Cut the ingredients into bite size places
How to make
1. Put 800ml water in KAKOMI IH donabe, bring it to boil, put the steam plate on the donabe. Place vegetables onto the steam plate.
2. Cover and steam for 15 minutes over a medium fire.
*Place the vegetables that take a long time to cook first
Bagna Cauda Sauce
Ingredients (serves 4)
1 pack heavy cream / 4 anchovy fillets
How to make
1. Stir fry anchovy fillets in a small pan until they melt.
2. Add heavy cream and heat until it’s almost boiling. Keep sauce warm until serving.
Enjoy!