carrots, peel them and halve or quar-
ter them, depending on size.
Pour the vegetable stock into the
roaster and bring it to a boil. Put in
the steaming insert. Put the broccoli
and carrots in one half. Lay on the lid,
put in the thermometer and steam
the vegetables for approx. minutes
at to ° C. Then put the zucchini
and bell pepper in the other half and
steam all the vegetables for an addi-
tional minutes.
Season the steamed vegetables with
salt and fold in the pesto. Arrange the
vegetables on plates, garnish with
tarragon springs and serve with fresh
French or focaccia bread.
EN
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