Cauliflower and Broccoli with Fresh Herb Butter

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.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

8

servings

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.
Makes 8 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.
Tip
The herb butter can be made ahead, covered and refrigerated. Remove from refrigerator to soften while cooking vegetables.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 70
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 125mg;
  • Total Carbohydrate 4g
    • (Dietary Fiber 2g,
    • Sugars 2g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.