AEG STEAMED SUMMER VEGETABLES WITH SEA SALT FRESH MINT AND OTHER HERBS

For this recipe you will require the AEG perforated food container steam set.

• 18-20 small new potatoes like Charlotte or Pink Fir Apple, scrubbed
• 12-14 young carrots (finger - thin)
• 2 medium courgettes sliced into 2.5cm/1in thick discs, or 6 baby ones if available
• 4 small twigs fresh Moroccan mint, or garden mint leaves
• 4 small twigs thyme

(1) Prepare the AEG Pro-Combi Steam Oven for the Full Steam Function (1) It will automatically set itself to 96C. which is the right temperature.

(2) Add the potatoes and carrots to the perforated food container steam set, arranging them slightly apart with the herbs tucked in between the gaps.

(3) Following the booklet instructions fill the water drawer in the control panel with 600ml water. Cook the vegetables for 15 minutes, then add the courgettes. Cook for a further 10 minutes until the vegetables seem tender to the point of an inserted knife.

Serve hot, tossed in a little melted butter (this is optional). Season well with freshly ground black pepper and fleur de sel and garnish with fresh herbs before serving.