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Epicurious

Steamed Winter Veggie Bowls

4.8

(20)

Steamed dinner of eggs leeks potatoes and broccoli in a bowl.
Photo by Joseph De Leo, Food Styling by Anna Stockwell

Everything in this dinner (including the eggs!) cooks together in one steamer insert. It’s the quick, fresh-tasting dinner we crave in the middle of winter when we can’t stand the thought of another roasted vegetable. Leeks are the true stars, turning tender and sweet without losing their shape.

Recipe information

  • Total Time

    25 minutes

  • Yield

    4 servings

Ingredients

1½ 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
½ cup extra-virgin olive oil
¼ cup sherry vinegar
1 tsp. honey
Pinch of cayenne pepper (optional)
1½ tsp. kosher salt, divided
¼ cup finely chopped parsley
3 Tbsp. capers, drained
2 bunches broccolini, trimmed, larger stalks halved lengthwise
Mayonnaise (for serving)

Preparation

  1. Step 1

    Set a steamer basket in a large pot filled with about 1" water. Cover pot and bring water to a boil over high heat.

    Step 2

    Place potatoes, leeks, then eggs in steamer basket, cover, and steam 10 minutes. Using tongs, transfer eggs to a bowl of cold water.

    Step 3

    Meanwhile, whisk oil, vinegar, honey, cayenne (if using), and 1 tsp. salt in a small bowl. Stir in parsley and capers; set aside.

    Step 4

    Add broccolini to steamer basket on top of potatoes and leeks; season with remaining ½ tsp. salt. Cover and steam until broccolini is tender, 3–5 minutes.

    Step 5

    Meanwhile, peel eggs and break or cut in half.

    Step 6

    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.

TagsEpicuriousYukon Gold PotatoPotatoRoot VegetableVegetableLeekBroccoli/BroccoliniMainDinnerDairy FreeGluten FreeNut FreeVegetarianEasyWeeknight MealsOne-Pot MealsQuickSteamWinter
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Reviews (20)

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  • Appreciated the tip on the caper/olive substitute as we were out, and a squeeze of lemon added a really nice brightness to the dish. Will definitely be making this again. Next time I’ll try using less oil and will also consider different protein/vegetable combinations such as shrimp and asparagus or salmon and broccoli. Lots of yummy possibilities!

    • SoozieQ2

    • Brimfield MA

    • 2/1/2023

  • So easy and so satisfying! Definitely greater than the sum of its parts. It's a great week night dinner and I'm excited to make it for my vegetarian mother in law the next time I see her.

    • Leslie A.

    • Atlanta GA

    • 1/6/2023

  • This is amazing. I cook for a living and this is probably one of my favorite dinners I've made. It was a last minute dish, so I didn't have capers, but I chopped some good Greek olives and added them to the dressing. I also added meyer lemon zest and juice, plus Aleppo pepper flakes, to the mayonnaise, and tossed some asparagus that needed to be used up in with the broccolini. A drizzle of hot honey and some shaved parm put it way over the top. This one is definitely going in the weekly rotation.

    • Kat

    • Oregon

    • 1/3/2023

  • To make it more interesting, I chose to add some Soffritto seasoning mix on top of the broccoli, and as I had some truffle aoili, I used this in place of the mayo. Quite and tasty, served with the soda bread I made this week for St. Patrick's Day.

    • Cczaralex

    • Culver City, CA

    • 3/19/2021

  • Wow this was a pleasant surprise. Easy to make is an understatement. And the flavors, the tactile feel of the fare were super enjoyable. I made the dressing and served it on the side as a dip and added toasted 12 grain bread strips. Paired the entire meal with a great, ice cold IPA. Not often I get the size smile my wife gave to this dish!

    • npcerto

    • Pittsburgh, PA

    • 12/15/2020

  • Surprisingly delicious! This is one of those dishes that is greater than the sum of its parts. I made as directed with a couple of small exceptions: I steamed the eggs for 12 minutes because I live at 6000' and water boils at a lower temperature. Turns out this was a mistake - my eggs were fairly hard cooked, and I prefer them jammy. So stick with 10 minutes! Second: I'm not a fan of mayonnaise, so I subbed plain whole yogurt with a grated clove of garlic and pinch of salt mixed in. The creaminess of the yogurt (or mayo) really adds to the dish. Third: who can find such petite leeks?! I used two big leaks, halved lengthwise (so I could wash them) then cut into 2" segments - they fell apart in the steamer but were wonderfully silky. This was more filling, and much yummier, than I expected.

    • lisa_in_truckee

    • 12/9/2020

  • Restaurant quality, for sure. And so quick! Didn’t have baby potatoes so just cut smallish ones down. I also didn’t have fresh parsley, but didn’t miss it but would add it next time. So quick, easy and so, so yummy! LOVE

    • jennyshears

    • Oakland, CA

    • 12/2/2020

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