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Steamed Baby Carrots & Baby Potatoes with Feta and Vinaigrette

This delicious side dish is quick, easy and colorful!
Cooking Time

Ingredients For This Recipe

  • 4 Paper Towels soaked in water
  • 10 peeled Tri Colored Baby Carrots
  • ½ lb Colorful Baby Potatoes
  • 5 oz Mixed Greens
  • Kosher Salt
  • Vinaigrette
  • 2 Garlic Cloves
  • 1/3 cup Olive Oil
  • 4 tbsp Honey
  • 2 tsp Dijon Mustard
  • ½ tbsp Fresh Thyme Leaves
  • Kosher Salt
  • Pepper


  1. Place skillet on the Royal Prestige® Precision Cook; arrange paper towels over bottom, add carrots and potatoes.
  2. Cover with Redi-Temp valve open, choose cooking by power level function, set at medium high and wait for the whistle.
  3. Reduce heat to low, close valve and cook veggies for 20 minutes or until easily poked with fork. Transfer to mixing bowl, set aside.
  4. Place all ingredients for vinaigrette in Royal Prestige® Max Cup. Blend at high until well combined. Transfer vinaigrette to mixing bowl; set aside.
  5. Plate carrots and potatoes over a bed of mixed greens, drizzle with vinaigrette to taste and garnish.
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