Steamed Winter Veggies

steam potato leek egg olive oil vinegar honey parsley capers mayonnaise one-pot meal quick & easy winter wheat/gluten-free dairy free vegetarian

Anna Stockwell

4 servings

Source

Ingredients

1 1/2 lb. baby Yukon Gold potatoes, halved if larger than 1"

8 leeks, white and light green parts only, trimmed, cut crosswise into 2" pieces

8 large eggs

1/2 cup extra-virgin olive oil

1/4 cup sherry vinegar

1 tsp. honey

Pinch of cayenne pepper (optional)

1 1/2 tsp. kosher salt, divided

1/4 cup finely chopped parsley

3 Tbsp. capers, drained

2 bunches broccolini, trimmed, larger stalks halved lengthwise

Mayonnaise (for serving)

Method

Set a steamer basket in a large pot filled with about 1" water. Cover pot and bring water to a boil over high heat.

Place potatoes, leeks, then eggs in steamer basket, cover, and steam 10 minutes. Using tongs, transfer eggs to a bowl of cold water.

Meanwhile, whisk oil, vinegar, honey, cayenne (if using), and 1 tsp. salt in a small bowl. Stir in parsley and capers; set aside.

Add broccolini to steamer basket on top of potatoes and leeks; season with remaining 1/2 tsp. salt. Cover and steam until broccolini is tender, 3–5 minutes.

Meanwhile, peel eggs and break or cut in half.

Swoosh a bit of mayonnaise in wide shallow bowls or on plates. Divide potatoes, leeks, broccolini, and eggs among bowls or plates. Drizzle with reserved dressing.