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Steamed Winter Veggie Bowls

Name: Steamed Winter Veggie Bowls
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)

A small grocery run gets this on the table.

Ingredients

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directions

1.
Set a steamer basket in a large pot filled with about 1" water. Cover pot and bring water to a boil over high heat.
2.
Place potatoes, leeks, then eggs in steamer basket, cover, and steam 10 minutes. Using tongs, transfer eggs to a bowl of cold water.
3.
Meanwhile, whisk oil, vinegar, honey, cayenne (if using), and 1 tsp. salt in a small bowl. Stir in parsley and capers; set aside.
4.
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.
5.
Meanwhile, peel eggs and break or cut in half.
6.
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.

Recipes sourced from Epicurious.com.

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