Steamed Vegetables with Chile-Lime Butter

 

2

tablespoons butter or margarine

1

small clove garlic, finely chopped

1

teaspoon grated lime peel

1

teaspoon finely chopped serrano or jalapeño chile

1/2

teaspoon salt

1

tablespoon fresh lime juice

3

cups cut-up fresh vegetables, such as broccoli florets, cauliflower florets and/or sliced carrots

• 1 In 1-quart saucepan, melt butter over low heat. Add garlic; cook and stir about 20 seconds. Add lime peel, chile, salt and lime juice; mix well. Set aside.
• 2 In 4-quart saucepan, place steamer basket. Add 1 cup water; heat to boiling.
• 3 Add cut-up vegetables to basket; cover and cook 4 to 5 minutes or until crisp-tender.
• 4 To serve, place vegetables in serving bowl. Add butter mixture; toss gently to coat.