• Cooking Time: 10 min.
  • Servings: 2
  • Preparation Time: 15 min.



  • 1 fennel
  • 3 carrots
  • 2 zucchini
  • 1 egg yolk (of a hardboiled egg)
  • 1/2 lemon
  • thyme
  • extra virgin olive oil
  • salt, pepper


  • Clean, wash and cut all the vegetables. Steam them all together for 10 minutes. They should stay "al dente". Place them in a serving bowl.
  • Boil the egg, let it cool a little, then remove the shell end the white part. You'll need only the yolk.
  • Put the yolk, lemon juice and 4 tablespoons of olive oil in the blender (or use imersion blender), add salt and pepper to your taste.
  • Mix shortly and then pour over the vegetables. Add the thyme and serve.

Author Credit: Cucina Moderna magazine

© 2006-2017 BakeSpace, Inc. All Rights Reserved