Steamed vegetables – Australian potatoes, broccoli florets and carrot.
Every Monday, for the past few years, I have been having steamed vegetables for lunch. My favourites are several washed Australian potatoes, one small head of broccoli and one medium-sized carrot. The potatoes have to be Australian. Other potatoes do not taste as nice steamed. Wuan would cut them up and leave them in the refrigerator before she goes to work.
My lunch can be any time between noon to 3 pm. I would place the vegetables in a steamer standing over a rice cooker. What I like about the potatoes is that they impart a nice aroma when cooked. That aroma is also my cue to turn off the rice cooker and let the remaining heat cook the vegetables a little longer. I like my vegetables with generous dollops of butter, especially the broccoli florets. Yum!