Steamed vegetables

Peel the winter carrots and parsnips with a peeler and cut into slices of 3 mm thick. Also cut the zucchini into slices. Cut out an asterisk from each vegetable slice. Place the stars in the steamer or steam basket. Steam the vegetables in 6-8 minutes until al dente.

Chop the bunch in rings. In a bowl, whisk the white wine vinegar with the fine mustard, olive oil and a little salt and pepper into a dressing. Stir in the rings of spring onions and finely chopped tarragon or oregano.

Scoop the warm vegetable stars right after steaming through the dressing and serve lukewarm. Tasty omelet pie with broccoli and paprika, steak of the hare with mango gravy, stuffed chicken or turkey with chestnuts.