Trim the carrots down to small neat shapes, leaving the tops intact.
Cut and trim the zucchini until they resemble torpedoes, leaving the skin on.
Trim the turnips, leaving the tops on.
Place the carrots in the top part of a steamer and place over boiling water.
Cover and cook for 1 minute.
Add the turnips and broad beans and cook for 30 seconds.
Add the green beans and cook for 1 1/2 minutes.
Add the zucchini and cook for a final 2 minutes.
Squeeze the broad beans gently between the thumb and first finger so that the tender centers pop out.
Arrange the vegetables on a large plate or 6 small ones.
Serve accompanied by melted butter.