Easy Normandy Vegetables

A simple blend of three vegetables: broccoli, cauliflower and carrots cooked with water. I like to use a pressure cooker but it's also easy to cook on the stove top in a large pan.

About 2 pounds of broccoli, cut into large florets, stems peeled and cut into 1/2" slices
About 2 pounds of cauliflower, cut into large florets
1 large carrot, sliced
1 1/3 cups water

Place the vegetables and water in the pressure cooker pot. Cook under pressure for zero minutes and release the steam quickly. Remove lid, pour the vegetables into a colander set over a bowl. After cooling, you can drink the cooking liquid. Vegetables keep in the refrigerator up to 4 or 5 days.