Prepare the vegetables: Start by washing and peeling (if necessary) the vegetables you intend to use. Cut the vegetables into suitable sizes: Hard vegetables such as carrots should be cut into smaller pieces, whilst vegetables such as cauliflower and pointed cabbage can be cut into slightly larger florets. If you are using several different vegetables, it may be a good idea to adjust the size of the pieces so that they have roughly the same cooking time. Steaming the vegetables: Place the vegetables in a large saucepan and pour a little water into the bottom. Add butter and sprinkle a little salt and pepper over the vegetables. If you like, you can also add a sprig of fresh thyme for extra flavour. Put the lid on the pan and bring the water at the bottom of the pan to the boil. Once the water is boiling, turn down the heat so that the vegetables can steam on a low heat for about 10–12 minutes. The time depends on the type and size of the vegetables. Hard vegetables such as carrots take a little longer than, for example, cauliflower or asparagus. To check whether the vegetables are tender enough, you can pierce them with a knife or fork. They should be tender but still have a little bite.
Whilst the vegetables are steaming, you can prepare the sauce. Once the vegetables are cooked, remove them from the pan and set them aside in a bowl or on a serving dish. Use the pan with the remaining water and melt 1–2 tbsp of butter in it. Add the finely chopped shallots and simmer over a low heat for a minute, until the shallots are soft and slightly translucent. Then add the lemon juice and, if desired, a little extra salt and pepper. Stir and let the sauce simmer gently for a minute. Add the chopped herbs (e.g. parsley, lovage, tarragon or other herbs to taste) and stir thoroughly.
Arrange the steamed vegetables on a serving platter or in a bowl. Pour the warm herb and butter sauce over the vegetables and serve immediately. You could garnish with extra fresh herbs on top for an extra touch.
