Steamed Vegetable Platter with Hollandaise Sauce

  • Active Time 15m
  • Total Time 20m

Serves 6 as an accompaniment or first course

While this easy version of classic hollandaise is delicious served with cooked vegetables, try it on poultry, fish, or eggs, too. A double boiler makes it easier to control the heat for cooking the egg yolks.

ingredients

  • For Sauce:
  • 3 beaten egg yolks
  • 1 tablespoon water
  • 1 tablespoon fresh lemon juice
  • Pinch salt
  • Pinch white pepper
  • 4 ounces margarine or butter, at room temperature, cut into thirds
  • For Vegetables:
  • Chicken stock or water
  • 2 teaspoons dried basil, sage, or oregano, crushed
  • 1-1 1/2 pounds cut-up mixed fresh vegetables such as zucchini, eggplant, jicama, asparagus, peppers, carrots, parsnips, Brussels sprouts or turnips

directions

FOR SAUCE: In the top pot of a double boiler, whisk together the egg yolks, water, lemon juice, salt and pepper. Add 1 piece of the margarine or butter. Place over the bottom pot filled with boiling water (the upper pot should not touch the water). Cook, stirring rapidly, till the margarine or butter melts and sauce begins to thicken. Add the remaining margarine or butter, one piece at a time, stirring constantly. Cook and stir till the sauce thickens, 1-2 minutes. Immediately remove from the heat. If the sauce is too thick or curdled, immediately beat in 1-2 tablespoons hot water. Keep warm over hot water.

FOR VEGETABLES: Fill a 4-quart saucepan with 1 inch of chicken stock or water; stir in the dried herbs and bring to a boil. Arrange the vegetables in a steamer basket and place in the saucepan. Cover and steam till the vegetables are tender. Allow 3-4 minutes for 1/4-inch-thick zucchini slices, 3/4-inch-thick eggplant cubes, 1/2-inch-thick jícama cubes and asparagus spears; 5-6 minutes for pepper strips; 8-10 minutes for 1/4 inch-thick carrot or parsnip slices, halved Brussels sprouts or 1/2-inch thick turnip cubes. Remove the vegetables and arrange on a platter. Spoon hollandaise over the vegetables or dip the vegetables into hollandaise to eat.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 457

nutrition information per serving

182 calories; 18g total fat; 148mg cholesterol; 31mg sodium; 4g carbohydrates; 1g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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