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.
8 servings (1/2 cup each)
3 tablespoons butter or margarine, room temperature
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 pound)
3 cups fresh broccoli florets (7 ounces)
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.
Preparation/Total Time: 15 minutes
For a different look, the cauliflower can be sliced instead of left in florets. Begin slicing from the whole head of cauliflower, then separate the florets from the core.
The herb butter can be made ahead, covered and refrigerated. Remove from refrigerator to soften while cooking vegetables.
Amount per serving: Calories 70 (Calories from Fat 40), Total Fat 4 1/2 g (Saturated Fat 3 g, Trans Fat 0 g), Cholesterol 10 mg; Sodium 125 mg; Total Carbohydrate 4 g (Dietary Fiber 2 g, Sugars 2 g), Protein 1 g; Exchanges: 1 Vegetable; 1 Fat