Steamed Winter Veggie Bowls Recipe

Name: Steamed Winter Veggie Bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. baby Yukon Gold potatoes, halved if larger than 1'; 8 leeks, white and light green parts only, trimmed, cut crosswise into 2' pieces; 8 large eggs; 1/2 cup extra-virgin olive oil; 1/4 cup sherry vinegar; 1 tsp. honey; Pinch of cayenne pepper (optional); 1 1/2 tsp. kosher salt, divided; 1/4 cup finely chopped parsley; 3 Tbsp. capers, drained; 2 bunches broccolini, trimmed, larger stalks halved lengthwise; Mayonnaise (for serving)

Ingredients

1 1/2 lb. baby Yukon Gold potatoes, halved if larger than 1"
8 leeks, white and light green parts only, trimmed, cut crosswise into 2" pieces
8 large eggs
1/2 cup extra-virgin olive oil
1/4 cup sherry vinegar
1 tsp. honey
Pinch of cayenne pepper (optional)
1 1/2 tsp. kosher salt, divided
1/4 cup finely chopped parsley
3 Tbsp. capers, drained
2 bunches broccolini, trimmed, larger stalks halved lengthwise
Mayonnaise (for serving)

	PREP TIME 20m	COOK TIME 25m	TOTAL TIME 45m
YIELD 4 servings

Instructions

Set a steamer basket in a large pot filled with about 1" water.
Cover pot and bring water to a boil over high heat.
Place potatoes, leeks, then eggs in steamer basket, cover, and steam 10 minutes.
Using tongs, transfer eggs to a bowl of cold water.
Meanwhile, whisk oil, vinegar, honey, cayenne (if using), and 1 tsp. salt in a small bowl.
Stir in parsley and capers; set aside.
Add broccolini to steamer basket on top of potatoes and leeks; season with remaining 1/2 tsp. salt.
Cover and steam until broccolini is tender, 3–5 minutes.
Meanwhile, peel eggs and break or cut in half.
Swoosh a bit of mayonnaise in wide shallow bowls or on plates.
Divide potatoes, leeks, broccolini, and eggs among bowls or plates.
Drizzle with reserved dressing.