Carrots and Cauliflower

1 lb. cauliflower

½ lb. carrots

3 tbsp extra virgin olive oil

1 tbsp of white vinegar

2 Ecodoses vegetable broth

1 sprig of dill

Salt and pepper

- Wash and clean the cauliflower. Cut off the florets leaving medium sized stems. Peel and trim the carrots.

- Put the vegetables in the basket with the oil, vinegar, Ecodoses of broth and the dill chopped. Close and cook for 10 minutes after the first whistle.

- Allow the steam to escape gradually, then open the pot, arrange the cauliflower and the carrots on a platter, season with salt and pepper and serve.