Ingredients
Scale
2 medium zucchini
1 large carrot (or 2 medium carrots)
1 bunch asparagus
1 tbsp fresh dill, finely chopped
2-3 tbsp Ghee cardamom pods (crushed)
1/2-1 tsp Celtic sea salt
Instructions
- Prepare the vegetables: Peel and slice the carrots into ¼-inch rounds. Cut the zucchini into 1-inch triangle shapes. Trim the woody ends from the asparagus and cut the remaining spears into 1-inch pieces.
- Steam the vegetables: Fill a medium pan with 2 inches of water and place a steamer basket inside. Bring to a boil. Add the carrots and asparagus stems, and steam for 3–4 minutes. Then, add the zucchini and asparagus tips, and steam for another 4–5 minutes, until just tender.
- Sauté gently: Remove the steamer basket and set aside to cool slightly. Pour out the water and dry the pan. Melt the ghee over medium-low heat, then add the steamed vegetables. Sauté for 1 minute.
- Add flavor: Stir in the fresh dill and salt. Toss gently for another minute to infuse the flavor without breaking up the vegetables.
- Serve: Spoon over warm congee and drizzle with a little bone broth for the ultimate postpartum meal.
