Steamed Baby Vegetables with Gheeonnaise & Citrus
Steamed Baby Vegetables with Gheeonnaise & Citrus
Celebrate seasonal veggies with a homemade “gheeonnaise” sauce — perfect for a tasty, fresh, pre-dinner snack or entrée.
Servings
4
Prep time
Cook time
Recipe
Vegan, Gluten Free
Ingredients
- 1kg vegetables of choice, approx.
- Citrus wedges, to serve
- Salt & pepper
- Gheeonnaise
- 1 organic egg
- 1 tsp white wine vinegar
- 1 sprig thyme or tarragon, leaves picked
- 1 small garlic clove
- 100mL ghee, still in liquid form
Method
- For gheeonnaise, place all ingredients except ghee into a jug and blend with a stick blender to incorporate. With blender running, slowly drizzle in ghee until creamy and emulsified. Adjust seasoning to your liking. Keep at warm room temperature to remain in mayo-like form.
- Steam baby vegetables either separately or in unison, being careful to preserve some of their crisp freshness and youth.
- Serve in a bowl or on a platter with gheeonnaise, citrus wedges plus salt and pepper.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
