Fill the base pan of a two-tier steamer pan with 5cm (2 inches) of water and bring to the boil.
Place the first steam basket on top of the pan of water and place the carrots in the steamer basket. Place a lid on the pan, turn the heat down to medium and simmer for 5 minutes.
300 g (10.5 oz) Chantenay carrots
After 5 minutes, add the cauliflower and broccoli to the steam basket with the carrots in and steam for a further 5 minutes.
1 small head of cauliflower, 1 head of broccoli
Now add the asparagus and green beans to the second steamer basket and place them on top of the first steam basket. Steam both for a final 10 minutes, until all of the vegetables are tender.
150 g (5.3 oz) asparagus, 150 g 5.3 oz) fine green beans
Whilst the vegetables are steaming, mix together the butter and white pepper.
2 tbsp salted butter, ¼ tsp white pepper
Once cooked, remove the vegetables from the steam baskets and place in a warm serving bowl.
Top with the butter (which should melt into the vegetables) and sprinkle on the parsley before serving.
1 tbsp finely chopped fresh parsley
Video
Notes
Swap for different vegetablesUse different vegetables, adjusting the time you add them into the steamer based on their regular cooking time.Nutritional information is approximate, per serving, based on this recipe serving 6 people.