075 - Steamed Veggie Platter with Hollandaise Sauce


075 - Steamed Veggie Platter with Hollandaise Sauce

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Steamed Veggie Platter with Hollandaise Sauce

While this easy version of classic hollandaise is delicious served with cooked vegetables, try it on
poultry, fish, or eggs, too. A double boiler makes it easier to control the heat for cooking the egg yolks.

For Sauce:
3 beaten egg yolks
1 tablespoon water
1 tablespoon fresh lemon juice
Pinch salt
Pinch white pepper
4 ounces margarine or butter, at room temperature, cut into thirds

For Vegetables:
Chicken stock or water
2 teaspoons dried basil, sage, or oregano, crushed
1 - 1.5 pounds cutup mixed fresh vegetables such as zucchini, eggplant, jicama, asparagus, peppers,
carrots, parsnips, Brussels sprouts or turnips

In the top pot of a double boiler, whisk together the egg yolks, water, lemon juice, salt and pepper. Add 1 piece of the butter. Place over the bottom pot filled with boiling water (the upper pot should not touch the water). Cook, stirring rapidly, till the margarine or butter melts and sauce begins to thicken. Add the remaining margarine or butter, one piece at a time, stirring constantly. Cook and stir till the sauce thickens, 12 minutes. Immediately remove from the heat. If the sauce is too thick or curdled, immediately beat in 12 tablespoons hot water. Keep warm over hot water.

Fill a 4quart saucepan with 1 inch of chicken stock or water; stir in the dried herbs and bring to a boil. Arrange the vegetables in a steamer basket and place in the saucepan. Cover and steam till the vegetables are tender. Allow 3 - 4 minutes for 1/4inch thick zucchini slices, 3/4 inch thick eggplant cubes, 1/2 inch thick jícama cubes and asparagus spears; 5 - 6 minutes for pepper strips; 8 - 10 minutes for 1/4 inch thick carrot or parsnip slices, halved Brussels sprouts or 1/2 inch thick turnip cubes. Remove the vegetables and arrange on a platter. Spoon hollandaise over the vegetables or dip the vegetables into hollandaise to eat.