Cauliflower and Broccoli with Fresh Herb Butter

 

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)

• 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.