Saturday, December 4, 2010

Herbed Butter over Broccoli and Cauliflower

Here it is recipe time again. I'm always willing to try new recipes or attempt to improve upon old favorites. This recipe originally came from a Pillsbury recipe book, but, as is usually the case, it has morphed into its own little specialty.

Herbed Butter over Broccoli & Cauliflower

3 T butter, softened
2 T olive oil
1/2 - 1 tsp dried thyme leaves
3 T finely chopped chives
zest of 1/2 lemon (use a potato peeler for large swathes)
1 clove garlic, smashed
salt & pepper to taste (try fresh ground sea salt and pepper)
1 head cauliflower, cleaned and cut into flowers.
1 head broccoli, cleaned and cut into flowers.

Bring a large saucepan of salted water to a boil. (four quart pan, two - three quarts water) I prefer to steam my veggies though. Once boiling, add the cauliflower and cook for two minutes, then add the broccoli and cook for another two to three minutes. Veggies should be tender enough to eat, but still crisp. Drain and let sit in colander for a few minutes to be sure most liquid is gone.

In a large saute pan, mix together: butter, olive oil, thyme leaves, chives, lemon zest, garlic, salt & pepper. Using medium heat, heat the butter/olive oil and add the veggies. Saute until veggies are coated and heated through.

Serve warm. Reheats on a medium heat, well, in the microwave, but I prefer to just re-saute without adding any more butter or oil.


Anonymous said...

This is the type of thing I eat as a meal instead of a side.

Kathy said...

Honest, Mary, me too. I prefer to just have this with a little jazmine rice or alone ... who needs meat?