This vegetarian-friendly side dish, cooked in Multo, offers a perfect way to save space on the stove during Christmas.
Ingredients
7 OZ / 200 G brussel sprouts
10.5 OZ / 300 G parsnips
10.5 OZ / 300 G carrots
26.5 OZ / 750 G potatoes
2 TBSP olive oil
1 TBSP fennel seeds
26.5 OZ / 750 ML hot water
3 TSP salt
2 TSP pepper
2 TSP honey
Directions
Wash and peel the carrot, parsnip and potato. Quarter your potato and slice your parsnip and carrot into rings. Trim your sprouts and cut them in half. Set your vegetables aside and reserve them for later.
Add water to the mixing bowl with 1 TSP of salt, then insert your potato into the simmering basket. Place your carrot and parsnip into the deep steaming tray. Drizzle over half of the oil and honey, then season well. Add sprouts to the shallow steaming tray with the remaining oil and fennel seeds, then season well. Steam for 15 minutes. Remove the steamer and set aside.
Enjoy your dish!
Recipe Note
TIP:
Serve with some melted butter drizzled over the top.
