Cauliflower and Broccoli with Fresh Herb Butter
A bit of grated lemon peel and a sprinkling of fresh herbs brighten flavors in this pretty combo of fall vegetables.
Ingredient
- 3 tablespoons butter or margarine, softened
- 3 tablespoons finely sliced fresh chives
- 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
- 1 teaspoon grated lemon peel
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups fresh cauliflower florets (about 1 lb)
- 3 cups fresh broccoli florets (7 oz)
Direction
- In 4-quart saucepan, heat 2 quarts water to boiling over high heat. Meanwhile, in small bowl, stir together butter, chives, thyme, lemon peel, salt and pepper until blended; set aside.
- Add cauliflower to boiling water in saucepan; cook 2 minutes. Add broccoli; cook 2 to 3 minutes longer or until vegetables are crisp-tender. Drain; return to saucepan.
- Add butter mixture to vegetables in saucepan; toss to coat.
