Broccoli - 300 gr.
Carrots - 2 pcs.
Cauliflower - 200 gr.
Shallots - 2 pcs.
Lemon juice - 1 tbsp
Olive oil - 2 tbsp
Balsamic sauce - 2 tbsp
Dijon mustard - 0.5 tsp
Salt and pepper - to taste
Wash the broccoli, cauliflower and carrots. Cut the cabbage and broccoli into florets. Peel the carrots and cut them into small circles.
Boil the water in a saucepan. Set the steaming grid on top. Place the vegetables on a wire rack and cover with a lid. Steam for 5-7 minutes until soft, but still crisp.
Peel and finely chop the shallots. In a frying pan with a little olive oil, fry the onion until soft, about 2 minutes. Add the balsamic sauce and simmer for another couple of minutes over medium heat.
Transfer the mixture to a bowl. Add lemon juice, mustard, salt and pepper. Mix it up. Gradually pour in the olive oil, continuing to mix.
Transfer the vegetables to a bowl. Pour the prepared sauce over the vegetables and stir. Let the vegetables soak in the sauce a little. Serve steamed vegetables with a spicy sauce as a side dish to steaks or as an independent dish. Enjoy your meal!
