broccoli 150 g
Brussels sprouts 200 g
Balsamic Vinegar of Modena Ponti
salt and pepper
Clean the vegetables, divide the cauliflower and broccoli into small florets, peel the carrots, remove the hard green part from the leek, cut the Brussels sprouts into halves and finely chop the peeled scallion.
In a saucepan: Boil the cauliflower florets, broccoli and sprouts in one litre salty water for 5 minutes and then drain them. Boil the carrots for 10 minutes and the leek for 6-7 minutes in the same water; cut them into slanting slices.
In a saucepan: Pour two table spoons of oil, add the leek and let it cook on medium heat until soft, add all the vegetables, salt and abundant grated pepper; pour half a ladleful of broth and let it cook for approx. 5 minutes; stir delicately from time to time and make sure the vegetables do not break.
When the broth has evaporated: Sprinkle two table spoons of Balsamic Vinegar of Modena Ponti, the cumin seeds, salt and some more grated pepper, if you like it. Let the vegetables cook for a few minutes, remove them from the pan and serve them in the plates.