Steamed Vegetables With Walnut-Garlic Sauce

• None None Few fresh thyme sprigs
• 10 oz baby potatoes, halved
• 10 None baby carrots
• 2 None zucchini, cut into thick batons
• 8 oz thin green beans, trimmed
• 8 oz broccolini
• None None Chopped fresh herbs, such as parsley and mint, for garnish
• None None Extra virgin olive oil, for drizzling
• None None FOR THE WALNUT-GARLIC SAUCE
• 1 None thick slice white bread, crusts removed
• 1 1/4 cups walnuts
• 1 clove garlic
• 1 None lemon, juiced
• 2 tbsp finely chopped fresh cilantro

1. For the sauce, soak bread in just enough water to cover for 5 mins. Squeeze dry. Place walnuts and garlic in a food processor and pulse until ground. Add bread and salt to taste. Pulse to form a paste. With motor running, gradually add lemon juice and enough water to make a smooth sauce with a mayonnaise-like consistency. Set aside. Stir in cilantro just before serving.
2. Place thyme in a steamer. Place potatoes on top. Cover and steam over a saucepan of simmering water for 5 mins. Place carrots on top of potatoes, cover and steam for 2 mins. Place remaining vegetables in a second steamer basket on top and steam for 3-4 mins, until tender.
3. Arrange vegetables on a platter. Sprinkle with herbs and season with black pepper. Drizzle with a little oil and serve with sauce.

thyme, baby potatoes, carrots, zucchini, thin green beans, broccolini, fresh herbs, extra virgin olive oil, walnutgarlic, white bread, walnuts, clove garlic, lemon, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/33439 (may not work)