Cauliflower and Broccoli with Fresh Herb Butter
Cut up the broccoli for today and enough for Day 4, Roast Salmon & Broccoli.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 3 tablespoons | butter, softened |
| 3 tablespoons | finely sliced fresh chives |
| 1 1/2 teaspoons | chopped fresh 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) |
Directions:
1 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.
2 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.
3 Add butter mixture to vegetables in saucepan; toss to coat.
NOTE: I much prefer steaming my vegetables over boiling them. If you have a steamer, bring water to boil. Add cauliflower to steamer and place over boiling water. Cover, steam 2 minutes. Add broccoli, steam another 2-3 minutes. Place in serving bowl, add butter mixture, toss to coat, and serve immediately.
Source: bettycrocker.com
