Preparation time 20 minutes

Cooking time 20 minutes


100gr broccoli

100gr cauliflower

12 cherry tomatoes

1 carrot

6 Brussels sprouts

1 zucchini

50gr chopped basil

1gr curry

50gr butter

100gr béarnaise sauce


  1. Cut cherry tomatoes and Brussels sprouts in half.
  2. Cut broccoli and cauliflower in florets.
  3. Cut carrots and zucchini in small pieces.
  4. Boiled cauliflower and carrot in curry vegetable bullion.
  5. Steam the rest vegetables except tomatoes.
  6. In pan, add butter and sauté all vegetables. Season with salt and pepper. Finally add basil.
  7. Served warm with béarnaise sauce.

Lecturer/Instructor at Intercollege Culinary Arts

National Chefs Teams Director